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Tobiko is the Japanese word for the tiny orange-colored eggs from more than forty species of flying fish. Flying fish roe is a popular ingredient in Japanese cuisine and often used as a garnish or sashimi.
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.
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.
The word “tobiko” comes from the Japanese term for flying fish roe (fish eggs). Bigger than masago (fish roe) and smaller than ikura (salmon roe), tobiko has a mild smoky and salty flavor and is enjoyed with sushi and a variety of other dishes.
Tobiko is flying fish roe and one of the most underrated sushi items out there. Learn what it is, what it tastes like, and more.
Flying fish live in temperate or tropical oceans and earn their name from a little maneuver they do where they glide above the water’s surface. Their ripe, unfertilized eggs, less than 1 mm in size, are harvested and then cured in salt to preserve them for eating later.
Tobiko is a type of fish roe, specifically Japanese flying fish roe. Roe is fish eggs, so tobiko is a type of caviar, but it’s widely available and used for many Japanese recipes. Tobiko eggs are tiny, round blobs and are naturally bright orange.
Tobiko is the roe of the flying fish and is larger, crunchier, and has a more complex flavor profile. Masago, on the other hand, is the roe of the capelin fish. It’s smaller, less crunchy, and has a milder flavor.
Tobiko, in its most basic definition, is fish roe (eggs). Specifically, it is flying fish roe, and tobiko is the Japanese word for it. Culinarily it is mostly used in sushi dishes, and the eggs are on the larger side - about 0.5 to 0.8mm, and reddish-orange in colour with a salty and sometimes smokey flavour that is crunchy and pops in the mouth.