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Capelin Caviar

Capelin caviar is black or bright pink in color. It is the roe from a small fish that is a member of the smelt family. In Japan it is called "masago" and is commonly used in sushi recipes as an exotic topping.

Capelin Caviar is typically harvested from fish found in the waters off Canada, Newfoundland, and Iceland. These small fish range in size from 7 to 9 inches in length and provide roe that is generally considered to be lower grade Caviar.

Flying fish roe – red, not orange (tobiko) or golden caviar are considered substitutes for Capelin caviar. The Capelin is very similar to the smelt in shape and appearance and is usually less than 7 inches long. It is olive green-colored with a silver-surfaced skin covering a firm, meaty flesh.

Capelin fish are generally served baked or fried. It can also be dried and salt cured like a sardine. The roe is commercially harvested, processed and salt cured into Capelin caviar. It is also sometimes referred to as Lodde or Caplin.

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