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Tobiko (とびこ) is flying fish roe in Japanese cuisine, known for its use in sushi. [1] 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).
Tobiko (とびこ) refers to flying fish roe, the colorful tiny fish eggs often used as a garnish for sushi and various seafood dishes. The roe is just 1 millimeter in diameter and has a delightful crunch and bursting sensation in your mouth.
We carry a colorful selection of Tobiko flying fish roe! From inky black to brilliant orange tobiko, to hot and spicy wasabi, and golden Tobiko, we have a brilliant assortment of flying fish roe, ready to give your dishes that fantastic pop of color and flavor.
Flying fish roe is a popular ingredient in Japanese cuisine and often used as a garnish or sashimi. Tobiko is the Japanese word for the tiny orange-colored eggs from more than forty species of flying fish.
Tobiko is a type of fish roe that is harvested from Japanese flying fish. Several varieties of flying fish found in the Northern Atlantic and certain regions of the West Indies yield good quality tobiko.
Tobiko is the roe of flying fish. The name is a shortening of tobiou no ko, or “flying fish eggs.” There are dozens of species of flying fish, of which several are popular for their roe.
Tobiko, or “poor man’s caviar,” is the roe of the flying fish. It is a popular sushi ingredient, usually served sprinkled on top of maki sushi rolls or on its own. The eggs are very small, smaller than salmon roe or masago.