Tobiko – Flying Fish Roe

You probably have seen tobiko while ordering an exotic plate of sushi rolls but you never bothered to ask the waiter about it. So what is tobiko? It is the colorful garnish, like sprinkles on sushi. They range from 0.5 to 0.8 millimeters. For comparison, tobiko is smaller than ikura and bigger than masago. True sushi lovers appreciate and love the touch of tobiko on their dish. These fish eggs are not the only garnish for sushi; as mentioned before, there is masago and ikura too. However, tobiko is the most popular out of the three and it the most expensive in its group for a reason.

Have you ever heard of the flying fish? Yes, there is in fact a flying fish in the ocean. This fish has been given this name because it can leap into the air at high speeds. Tobiko is the roe of the flying fish, which means it’s the fish’s eggs. This species of the fish family is mostly found in tropical oceans. The flying fish has a very high reproduction rate and that is why tobiko is always in season.

The eggs are not exactly fresh; it is actually processed. The roe is not separated from the membrane of the eggs – instead it is processed in a machine which spins and lets the eggs float free from the membrane. Then, it is washed thoroughly to remove any foreign particles and seawater taste. Moreover, it goes through freezing and thawing repeatedly before packaging to ensure one does not get sick from bacterial. Even after so much processing, the small sturdy roe still holds its crunchy and tasteful texture.

The Texture and Taste of Tobiko

The flying fish roe is like caviar for sushi and it adds color to a pale plate of sushi. It can come in black, orange, red, or green color – yes, even green. You might expect a lot of flavor from it because of its vibrant color. Tobiko, however, has a very mild sweet and salty taste. It gives an extra crunch to the dish, which can make all the difference.

Raw tobiko does not come in vibrant hues of orange or red, instead it has a very pale yellow texture. The orange tobiko on top on your sushi rolls is processed and all sushi restaurants carry it. Processing factories add a bit of color to the pale yellow tobiko and even season it with salt, ginger, and squid ink.

Is Tobiko Healthy?

Tobiko is a delicacy and it should be treated like one. The crunchy tobiko is very tempting; however, only one spoonful of tobiko is about twenty calories. Who would have thought that such a small amount of flying fish roe can have such a big dose of nutrition? Tobiko is high in sodium content; you can add a little to your dish but it is not recommended to have a lot of it. The flying fish eggs are infused with a heavy content of proteins, vitamins, and omega 3 fatty acids. Furthermore, it does have very high cholesterol content, so those who have heart conditions beware. It is important to limit the use of tobiko in dishes. However, since it is used as a garnish, there is no need for you to worry…unless you eat a tobiko gunkanmaki!