Tobiko

Tobiko are flying fish eggs which are usually used as a topping or garnish in Japanese dishes, especially sushi.

Here is some important information about tobiko:

1. Origins of Tobiko:
   • Tobiko comes from flying fish that live in tropical and subtropical waters.
   • The type of flying fish most often used to produce tobiko is Cypselurus agoo.
2. Tobiko Characteristics:
   • Tobiko has a relatively small size, around 0.5-1.0 mm.
   • Tobiko colors vary, from orange, red, black, yellow, to green.
   • The texture is chewy and grainy, giving a “pletok” sensation when eaten.
   • The taste of tobiko tends to be salty, sweet and slightly savory.
3. Tobiko Usage:
   • Tobiko is often used as a topping or garnish on sushi, sashimi, and other Japanese seafood.
   • Apart from aesthetics, tobiko also adds a unique texture and taste to dishes.
   • Tobiko can also be found in other foods such as salads, omelets and canapés.
4. Nutrition and Benefits:
   • Tobiko is rich in protein, omega-3 fatty acids, vitamins and minerals.
   • Consuming tobiko can provide health benefits, such as improving brain and heart function.
5. Production and Trade:
   • Tobiko production mostly comes from Japan, China and other Asian countries.
   • Tobiko has become a popular global trade commodity, especially in the culinary industry.