There are at least 40 different types of fish roe used as kaviar, and the global market amounts to up to 60,000 tons, almost 100 times the production of caviar from sturgeon. However, some of these types of roe are valued in their own right and are not thought of by consumers as a caviar substitute. The market for these types of roe is growing, partly due to the limitations in the production of real caviar, and sales have grown sharply, especially since the 1960s. Another factor is the globalization of the sushi culture, where roe from fish such as salmon, trout, capelin, and flying fish have come to the attention of consumers as a product with an interesting taste and texture that comes into its own in special applications. A list of some typical gastronomic uses of roe is found in Appendix at the end of this book.