Salmon Roe vs. Smelt Roe Sushi

I was enjoying the all-you-can-eat sushi at Takamatsu in Chandler when I was stumped by a question from one of my friends. I had ordered one of my sushi favorites, ikura, which my friend had not seen before. She tried it but quickly concluded the jelly-like salt capsules must be an “acquired taste.” (smile)  I explained to her that ikura is salmon roe, or eggs, and she asked how it differs from the other type of roe she had seen in sushi. I explained that the other kind to which she referred was smelt roe, but then she asked a very good question: isn’t smelt also salmon?

I have to admit I didn’t know the answer. I told her I’d look it up, and thanks to wikipedia I learned and can share with you the difference:

“[Smelt is a] favorite of the Mediterranean. Smelts resemble salmon in appearance, but are smaller, usually reaching only around 20 centimetres (7.9 in), although some species can reach as much as 70 centimetres (28 in). Indeed, smelts are a food source for salmon and lake trout.   Like salmon, many species are  anadromous, living most of their lives in the sea, but travelling into fresh water to breed. However, there are a few exceptions, such as the surf smelt, which spend their entire lives at sea. Smelt roe is bright orange in color, and is often used to garnish sushi. ”

So there you have it. Salmon and smelt bear a family resemblance but are not actual kin. I’m sure some of you sushi lovers out there know far more about either or both than I do (I just know I love ikura!), so please share your knowledge with the rest of us by submitting a comment to this post.  Also, spend 30 seconds and answer the below poll. Your response is appreciated!