tobiko

Tobiko is the roe of flying fish and a common ingredient in Japanese cuisine. The eggs are harvested from several species of flying fish (family Exocoetidae) and are tiny, typically about 0.5 to 0.8 millimeters in diameter. After harvest, tobiko is lightly salted and cured to preserve color and texture.

Natural tobiko has a bright orange to reddish-orange hue. To create a range of colors, producers dye the eggs with natural or synthetic colorings. The most common varieties are green tobiko (often wasabi-flavored), yellow tobiko (often yuzu or citrus), black tobiko (usually squid ink), and the traditional orange.

Uses and texture: Tobiko provides a crunchy texture and a briny, slightly oceanic flavor that pairs with sushi, sashimi, and nigiri. It is frequently used as a garnish on rolls and can appear in tobiko mayonnaise or other sauces to add color and texture.

Storage and safety: Tobiko is typically sold refrigerated and should be kept sealed. Once opened, it should be consumed within a few days. It contains fish eggs and is not suitable for those with fish allergies. It is relatively high in salt due to curing.

Note: Tobiko is distinct from masago, which is capelin roe. It is widely produced in Japan and other parts of Asia, as well as in international sushi venues.