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Originally Posted by maleficent
Any sushi restaurant will have salmon roe -- aslo the smaller variety too - it's a little less salty then caviar.
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Yeah, good point, most sushi places will have gunkan rolls with "ikura" (sounds oddly similar to the Russian word for "caviar"). I think the smaller stuff is usually "flying fish roe" (or something to that effect), that's the really tiny crunchy red or orange roe that's used in many "inside out" rolls.
ShaniFaye, if you've never been in a sushi place I'd recommend you start your exploration of ethnic seafood delicacies there. Caviar is great and all, but it's very much an overpriced (it's more so rare than it is tasty) special occasion kind of thing, while sushi offers a much better bang-for-buck all year long
