Caviar and tobiko both consist of salted, preserved fish eggs called roe, but beyond that initial similarity, the two products are very, very different.

Because fish eggs, or roe, are widely coveted and enjoyed in a variety of dishes, it's important to understand the ...

The roe, which is golden-yellow in colour, is also well-liked – in Japan, flying fish roe or ‘tobiko’ is coloured green with wasabi and used as a garnish for sushi.