Tobiko is the Japanese word used for roe flying fish.
This Tobiko is from more than forty different types of flying fish. These flying fish are a very common ingredient in Japanese kitchens, mostly used as sashimi or garnish. Tobiko is the egg collected from flying fish. Flying fish got their name like take because they can glide above the water’s surface, and these fish live in tropical or temperate oceans. In japes (Japanese)cuisine, chefs make sashimi and sushi rolls using Tobiko. The unfertilized and ripe small-looking eggs feel like orange-red color pearls.
How to use Tobiko?
Tobiko is one of the three eggs mostly used in sushi restraints, and the others are ikura and massage. One tobiko egg is very small, ranging in diameter between 1/32 inch to 1/64 inch. For the customer who can fully enjoy the slightly crunchy texture and appreciate its chew, the sushi restaurants generously sprinkle the eggs as a serve or garnish in a large amount. Like all, Tobiko is rich in protein and low in calories. These contain essential fat that a natural human being cannot produce and some fatty acids like omega-3.
Different types of caviar you can find in us.
Gold Caviar Tobiko: For home connoisseurs and professional sushi preparation, these flavored flying fish eggs are a common eye-catching ingrained. These are mostly used in continental restraints to add the saltiness of the sea to the dish, which greatly complements the Japanese dish with its pure ocean taste and flavor.
Tobiko Black Caviar: This colorful small caviar comes from flying fish roe, and you may commonly get it festively topping your nigiri and makis sushi. Although bright orange is the correct color of the sushi, to give a dramatic look to these black Tobiko, this caviar has been tinted with squid ink. This is commonly used as a garnish appetizer or at home to roll up some authentic sushi.
Orange Caviar Tobiko: Great for nigiri and sushi rolls; quality checked and hand-picked for fresh flavor, tiny eggs – black color – mild clean freshness, size, flavor, crunchy, poppy, texture, and color.
Wasabi Caviar Tobiko: This colorful little caviar comes from flying fish roe, and you may commonly get it festively topping your nigiri and makis sushi. This spacy and fun Wasabi Tobiko has been given a good infusing to the wasabi brine to add heat and color.
Red Caviar Tobiko: This colorful little caviar comes from flying fish roe, and you may commonly get it festively topping your nigiri and makis sushi. Although the bright orange is the correct color of the sushi, red tobiko caviar has been tinted with beet to give an intense red hue to the caviar. And then use them to roll up some traditional sushi at home, in a restaurant, or as an appetizer.
Caviar, masago, ikura, and Tobiko are for different fish eggs or roe types, which come from various fish species and have different nutrients and characteristics. Roe has some health benefits as it has high fatty acid, which is healthful, and has low calories, which supports reducing inflammation and supporting the body.