Caviar and tobiko both consist of salted, preserved fish eggs called roe, but beyond that initial similarity, the two products are very, very different.

Between tobiko and caviar — two of the most common types of roe — the biggest difference is the fish that produce them.

The words “shrimp” and “prawn” are often used interchangeably, depending on where the person saying them comes from: Britons and Australians tend to refer to all types of these crustaceans ...