Top 20 Asian Preserved Fish and Fish Products

Tarako is a type of roe mostly harvested from Alaska pollock, but since the fish is closely related to cod, it is often labeled as cod roe. It is a type of salted roe with a light pink color, incredibly tender texture, and a mild and neutral flavor. This roe can be eaten plain or incorporated into various dishes. It is often used as a topping on rice dishes and sushi, but it can also be cooked and used in sauces. When salted and marinated in spices, it goes under the name mentaiko. Expand

Ikura (also known as salmon roe) are round, almost transparent salmon eggs, an unusual ingredient which is especially popular in Japan. After they have been removed from the sack, creating individual plump orbs, the eggs undergo the curing process which usually includes salt or brine. During the Taisho period in Japan, which started in 1912, the Russians introduced the tradition of curing salmon roe to the Japanese. However, the Japanese adjusted the recipe to their tastes and started using fragrant soy sauces, sake, and rice wine for curing, giving the roe a deeper and distinctively Japanese flavor. The strong and flavorful Japanese curing brine managed to remove the unpleasant smell from the roe, and at the same time preserved it for a longer period. The tradition of eating salmon roe has not been popularized as soon as it was introduced - it was only in the 1980s that it started to become a staple ingredient in sushi restaurants around Tokyo. Today, it is still an important sushi component, but the most common dish which incorporates ikura is ikuradon, a bowl of freshly steamed fluffy rice topped with a spoonful of this flavorful ingredient. It is also often served with traditional Japanese dishes such as grated daikon or various noodle dishes. Although it is often replaced with cheaper and more available versions, ikura is regarded as a highly specific variety in which the combination of flavors creates a truly spectacular eating experience.Expand

One of the essential ingredients in Japanese cuisine, katsuobushi or okaka refers to dried, fermented, and wood-smoked skipjack tuna. It is typically available pre-packaged in the form of delicate shavings which are used for imparting not only an intense umami flavor to various dishes but also the so-called kokumi - another taste sensation that can be described as heartiness and mouthfulness. The production of katsuobushi is known to be complex and time-consuming, which contributes to its price tag. Also, the expensive skipjack tuna is sometimes substituted with its less pricey relative called bonito fish, which is why katsuobushi is often dubbed bonito flakes, and even though real katsuobushi is a far more superior product, both names are used interchangeably. Katsuobushi flakes are quite simple to use: when making a sauce or a stock, they are simply added to the hot liquid and allowed to soak for a period of time before being strained out. Alternatively, they can be used as a condiment or garnish for topping cooked dishes, both for flavor and visual appeal.Expand

Equally popular in Greece and Türkiye, lakerda is pickled raw fish that is typically prepared with steaks of mature Atlantic bonito, a firm-fleshed fish similar to tuna and mackerel. When thoroughly cleaned, the thick fillet slices are either dry-salted or covered in a salty brine before they are stored in olive or vegetable oil. In both Greece and Turkey, lakerda is usually enjoyed as an appetizer or a part of meze—traditional meal service that consists of a selection of small dishes. It is typically accompanied by fresh herbs, spices, onions, and a drizzle of olive oil.Expand

Mentaiko or myeongnanjeot a term describing whole sacks of marinated Alaskan pollock roe, commonly eaten in Japan and South Korea. Quite often, it is mistaken for tarako (salted version), and since Alaska pollock is closely related to cod, the product is often labeled as cod roe. The marinating process contributes to its savory, salty, and somewhat spicy flavor, which perfectly combines with its creamy texture. It originated in South Korea, where it has been enjoyed since the 17th century. After WWII, it became available in Japan, particularly among the traders in the region of Hakata, and soon it became a prevalent ingredient nationwide. As fish roe, it is mostly consumed as a sushi ingredient. It is also used as a topping on various rice dishes or yakitori. One of the most popular ways to eat it is in combination with spaghetti. It is often used as a side dish when it is traditionally lightly roasted on a grill. Mentaiko is found in Japanese grocery stores in various forms such as mentaiko paste, frozen and dried mentaiko, and even mentaiko sauce. The variety marinated in chili peppers is usually labeled as karashi mentaiko. Expand

Masago is a Japanese term for the capelin roe (Mallotus villosus). The roe usually has small, pale-colored beads, and producers frequently dye it red, black, green (wasabi), or yellow (yuzu). Masago is usually cheaper than similar roe varieties, such as ikura (salmon) or tobiko (flying fish). It usually has a milder flavor and less crunch, so it is best used as a garnish or paired with neutral-flavored dishes. The most common use of masago is as a sushi garnish—usually as a topping for rolls or hand-rolled sushi. It is often falsely marketed as the slightly more esteemed tobiko.Expand

Readily available across the country, these colorful Japanese fish cakes are made with puréed white seawater fish meat called surimi which is typically formed into a loaf-like shape, steamed on wooden boards until fully cooked, and it is then sliced before serving. Kamaboko is typically enjoyed with various dipping sauces or included in hot soups and noodle dishes. Kamaboko cakes are also a popular gift item and an essential part of osechi-ryōri, traditional Japanese New Year foods. One of the most popular kamaboko varieties is narutomaki, known for its pink or red spiral pattern which represents the impressive Japanese Naruto tidal whirlpools. Naruto kamaboko is a common topping on Japanese noodles such as Tokyo-style ramen, while in other regions of Japan it is also used as an ingredient in various oden and nimono dishes. Another popular type is the bamboo leaf-shaped sasakamaboko, hence the name which stems from sasanoyō, the Japanese word for bamboo leaf. A specialty of Sendai, sasakamaboko boasts the traditional, authentic taste of kamaboko that is free from any preservatives and artificial colors. It is slightly toasted and delicious without any accompaniments, but it can also be enjoyed as a snack with drinks, dipped in a mix of soy sauce and wasabi. Interestingly, in its earliest known history, when white fish was extremely expensive, kamaboko cakes were considered a real treat, traditionally prepared only for special occasions, using mainly freshwater catfish. And even though it is uncertain when they first appeared, the illustrations found in a book from the late Heian period showing the life of Japanese nobility depicted kamaboko on bamboo skewers. Those were served when Fujiwara no Tadazane, a Japanese nobleman, held a feast to celebrate moving to his new villa in 1115. This historical reference gave Japan the idea for Kamaboko Day, which is now held on the symbolical date of 11-15, or November 15th.Expand

Tobiko is a Japanese term for flying fish roe. The natural color of this roe is bright orange, but sometimes other ingredients, such as squid ink or yuzu, can be added to impart the roe with various colors and slightly alter its flavor. Tobiko eggs are smaller than ikura (salmon roe), but they have a similar crunchy texture. Their flavor is often described as salty, smoky, and subtly sweet. Tobiko can be enjoyed on its own, but it is mostly used as an ingredient in gunkan sushi or as a garnish on various sushi rolls.Expand

Narutomaki or naruto is a traditional type of fish cake and a type of kamaboko (cured fish surimi) that’s most commonly used as ramen topping. It’s made by wrapping white fish paste (surimi) that’s been colored with red food dye around undyed fish paste. The combination is rolled into a log, steamed until solid, then cut into thin slices. On the cross-section, there is a spiral after which it was named because it’s reminiscent of the famous Naruto whirlpools which appear between Shikoku and Awaji Island. The flavor of naruto is mild and fishy, while the texture is chewy. Originally, it was used in ramen in order to make a contrast to the brown colors of the ingredients which were served in a ramen bowl. (the broth, chashu, and menma). Expand

Surimi, meaning ground meat in Japanese, is a Japanese fish product made by grinding the meat of gutted, filleted, and cleaned fish to a smooth paste, which is then treated with cryoprotectants before it is frozen. A staple of traditional Asian cuisine, this product is distinguished by an absence of scent and creamy white color, and it is commonly prepared with the flesh of fish such as Alaska pollock, threadfin bream, blue hake, blue whiting, jack mackerel, and sardine. The fish paste used to be traditionally made by hand, but the method of freezing the paste has given rise to the industrialized version. Although Japan has been considered the leading country of surimi production worldwide, these days this versatile fish paste is widely produced in many other countries around the world, including Vietnam, Korea, Thailand, China, New Zealand, and the US.Expand

Yui Canning is a Japanese producer of canned seafood based in the port settlement of Yui, within Shimizu Ward in Shizuoka City, a region known for its long tradition of fish processing. The company operates under the brand White Ship and specializes in premium canned tuna made from binchō maguro (albacore), a variety known for its light-colored meat and mild fat content. The fish is selected seasonally, during the summer period when the texture is most stable and best suited for canning. The meat is not shredded; instead, it is cut into larger fillets to preserve visible fiber structure and maintain firmness. Olive oil is used in production because it does not overpower the taste of the fish, but rather complements and enhances its natural aroma. For certain products, the tuna matures in the can for up to six months before release, allowing the flavor to stabilize and develop a more rounded profile. Yui Canning focuses on quality over mass production, enabling tight control over every stage of processing. The company also operates a factory shop where visitors can purchase their products directly. In gastronomy, their tuna is used not only for home cooking but also in restaurants that value premium ingredients. The factory’s location near fishing ports allows the fish to be processed quickly after landing. Thanks to the combination of high-quality raw materials, artisanal production, and a strong sense of terroir, Yui Canning has positioned itself as one of the most distinguished canned tuna producers on the Japanese market. Expand

Otuna is a Japanese brand specializing in premium preserved tuna, originating from the city of Yaizu in Shizuoka Prefecture, one of Japan’s most renowned fishing hubs. The brand works directly with local fishermen and relies on traditional tuna-processing methods, using what they refer to as “Yaizu style canned tuna” - a technique that preserves the natural texture of the meat and its clean, pure flavor. During processing, water from Suruga Bay is used, a bay known for its deep ocean current and the freshness of its seafood. The product is intended for consumers who expect authenticity and full traceability - from the place of catch to the packaging stage. In this case, canning does not imply industrial production, but a premium preservation method that extends shelf life at room temperature without compromising nutritional value. The philosophy is minimal intervention: tuna, quality oil and salt - without additives that might alter the natural taste. The tuna remains in large pieces rather than shredded, maintaining a recognizable structure. Otuna blends the Japanese philosophy of respect for the ingredient with a modern gourmet approach, creating a product that can be served directly from the tin as a delicacy. In gastronomy, it is used in salads, sashimi-inspired appetizers or simply enjoyed on toasted bread with olive oil. It particularly appeals to those who value high-quality seafood and a minimalist culinary style.Expand

Ocean Princess is a Japanese brand specializing in premium canned seafood, rooted in the tradition of Shimizu Foods, the company that initiated industrial tuna canning in Japan back in 1929. The brand focuses on clean ingredients, precise selection of fish, and minimal processing to preserve the natural flavor and texture of the meat. For its tuna, Ocean Princess uses only albacore, a species known for its light, firm flesh and lower fat content, selecting exclusively summer catches when the meat structure is at its best. Sardines come from coastal Japanese waters, and their smaller size allows them to absorb olive oil more efficiently, resulting in a fuller flavor and delicate texture. Ingredients are reduced to the essentials - fish, olive oil, and salt - ensuring that the natural taste of the fish remains the focus. The fish is cut into identifiable fillets rather than shredded, and the production process prioritizes the integrity of each piece. Ocean Princess does not use additives or artificial flavor enhancers, relying instead on the quality of the raw material. The visual identity and packaging are refined, minimalist, and designed to emphasize the exclusivity of the product. By insisting on whole fillets, clear traceability, and seasonal catches, Ocean Princess distinguishes itself from mass-market canned tuna. As a result, the final product offers a taste and texture that come closer to freshly prepared fish than to typical industrial canned seafood.Expand

Time Canning is a Japanese company specializing in premium canned fish, based in Rikuzentakata in Iwate Prefecture, an area known for the rich fishing grounds of the Sanriku coast. Their production focuses on processing fresh fish without freezing the raw material beforehand, which preserves the natural texture and quality of the meat. The fish is handled manually, from cleaning to placing it into cans, a practice that stands out in an industry dominated by automation. Time Canning products are frequently used in cooking demonstrations to show how high-quality canned fish can be incorporated into simple dishes such as ramen, salads or soups. Time Canning exemplifies how canned fish can be a high-quality product, designed for consumers who value authenticity and full traceability of origin.Expand

Moj Wild Seafood is a small, specialized tuna producer from Lebanon, focused on completely natural and traditional processing of wild-caught fish. The company uses only sustainably sourced tuna, which is hand-cleaned and packed in glass jars to preserve the texture and authentic flavor of the meat. Their products are immersed in 100% extra virgin olive oil, contributing to a clean, rounded taste and strong nutritional value. Production is carried out in small batches, with an emphasis on manual craftsmanship and strict quality control at every stage of the process. Due to limited quantities, the brand is mostly distributed through selected specialty stores and gourmet platforms, and it builds its reputation through customer recommendations and reviews from enthusiasts of high-quality preserved seafood.Expand