Red caviar is a caviar made from the roe of salmonid fishes (various species of salmon and trout), which has intense reddish hue. It is distinct from black caviar, which is made from the roe of sturgeon.
In Japanese cuisine, it is usually marinated in salt or soy sauce and sake. The seasoning used varies from household to household. Many families pickle red caviar using only soy sauce, but some use dashi instead of sake or mirin.
Russians enjoy red caviar as an appetizer on buttered breador on a blin (Slavic pancake). Caviar on blini is often paired with sliced salmon and champagne, especially on such occasions as Russian New Year's Eve. Caviar is also a popular gift among Russians.
- Nichola Fletcher, Caviar: A Global History (Reaktion Books, 2010), p. 90-91.
- "いくらの醤油漬け 北海道 | うちの郷土料理：農林水産省". www.maff.go.jp. Retrieved 2020-08-13.
- Guzeva, Alexandra (2020-12-29). "5 dishes every Russian has on their New Year table". www.rbth.com. Retrieved 2021-04-19.
- "These Russian Blinis are Perfect for New Year's Eve | The Nosher". My Jewish Learning. Retrieved 2021-04-19.
- "Blini with caviar: a sophisticated way to spoil yourself". The Spectator. Retrieved 2021-04-19.