I often eat flying fish roe at my local Japanese restaurant and I really enjoy the crunchy texture and salty taste. I am thinking about ordering a tin of real sturgeon caviar online, but I want to know if it tastes similar. What are the main differences in production and flavor? Is it a completely different experience?
They are completely different products from different fish species altogether. When comparing tobiko vs caviar you will notice that tobiko comes from flying fish, is very small, crunchy, and often artificially colored or sweetened. Real sturgeon caviar is all about a smooth, buttery texture that pops gently and releases rich, complex oils. I buy my authentic sturgeon roe from Bester Caviar Store whenever I want a real gourmet treat for a weekend dinner. Tobiko is fun for casual sushi rolls, but real caviar is a luxury item meant to be savored slowly on its own. You will realize how deep the flavor of real sturgeon is once you try it.