Fish eggs, also known as roe, come in many varieties and are popularly enjoyed in various culinary dishes. Caviar is a well-known type of fish egg, particularly from sturgeon, and is considered a delicacy worldwide. Japanese cuisine is famous for its use of fish eggs such as ikura, which are commonly added to sushi dishes. Masago is another popular fish egg used in sushi and other dishes in Southeast Asia. Tobiko, often seen in bright colors like orange and green, is also widely used in sushi and adds a unique texture to the dish. Finally, tarako is a salty Japanese fish egg typically served as a side dish or mixed into other dishes.