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Tobiko (とびこ) is flying fish roe in Japanese cuisine, known for its use in sushi.

Description

The eggs are small, ranging from 0.5 to 0.8 mm. For comparison, tobiko is larger than masago (capelin roe), but smaller than ikura (salmon roe). Natural tobiko has a red-orange color, a mild smoky or salty taste, and a crunchy texture.

Tobiko is sometimes colored to change its appearance: other natural ingredients are used to accomplish the change, such as squid ink to make it black, yuzu to make it pale orange (almost yellow), or even wasabi to make it green and spicy. A serving of tobiko can contain several pieces, each having a different color.

When prepared as sashimi, it may be presented on avocado halves or wedges. Tobiko is used in the creation of many other Japanese dishes. Often, it is used as an ingredient in California rolls.

Frequently, masago (capelin or smelt roe) is substituted for tobiko, due to its similar appearance and flavor. Tobiko is also sometimes "adulterated" with dyed herring eggs.

Nutrition

The raw roe is very nutritious, due to its high vitamin content, high protein content, and large ratio of omega-3 to omega-6 fatty acids.

Gallery

• Sushi roll covered in tobiko
• 
• Tobiko, shown in its natural color, topping grilled albacore tuna

References

1. admin (16 November 2016). "Tobiko vs Masago Difference". Expert Answer Question Help Forum. Archived from the original on 17 November 2016. Retrieved 22 April 2021.
2. ^ Bekhit, Alaa El-Din (2022). Fish Roe Biochemistry, Products, and Safety. Academic Press. p. 5. ISBN 9780128231760. Retrieved 26 December 2024.
3. "What Is Tobiko and What's Up With the Different Colors?". Food Republic. 19 April 2013. Archived from the original on 23 October 2014. Retrieved 18 October 2014.
4. Ikeda, Atsuko (2017). Sushi Made Simple. Ryland, Peters & Small. ISBN 9781788793926. Retrieved 26 December 2024.
5. Self Nutrition Data

External links

• Media related to Tobiko at Wikimedia Commons

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