Caviar Guide by Marky’s
Tobico Sushi Caviar profile
Available in black, orange, red, golden, ginger and wasabi flavors, this capelin and flying fish roe is delicate and refreshing. Its light, glossy grains are reminiscent of a fresh ocean breeze. Tiny, spicy and “chewy” eggs will add an exotic touch to any seafood dish or canapés.
Flying Fish Roe profile
The small roe of flying fish is readily available and served as a form of caviar. In Japan it is referred to as Tobiko and enjoyed as a delicacy. Flying fish caviar is commonly served as a topping or garnish for sushi, cheese, crab cakes, salmon and other fish and seafood dishes. The natural color of flying fish roe is red-orange, slightly sweet in flavor with a mild smoky and salty overtone. The roe of Flying fish is usually collected in different parts of the ocean from the surface of the water. This roe has a semi-hard, crunchy texture, beautiful transparent and translucent pearls that are reminiscent of glass beads. The roe of flying fish will not soften when added to liquids, which makes it a preferred choice for salad dressings and dips.
Typically, flying fish roe is colored for presentation and flavored to denote various flavors:
- Orange (natural color of flying fish roe) - Mild smoky, salty flavor
- Yellow (usually yuzu is used) - Spicy ginger flavor
- Green (mixed with wasabi) - Mildly spicy wasabi flavor
- Red - Flavored with chili pepper
- Black (squid ink) - Slightly sweet and salty flavor
Suggested use: Flying fish roe is usually sold to Japanese or Asian cuisine restaurants and bars. Serving flying fish roe on sushi commonly indicates a very high end restaurant or a very traditional one. This roe can be suggested to a chef who is catering a private party where Asian or Fusion cuisine is on the menu however, it will also make a great garnish to any seafood dish and will add a splendor of colors to a holiday table.
Tobiko red, black, wasabi from $10.72. Modern Japanese cuisine and especially different sushi types are growing rapidly in popularity in the Western world. An inherent ingredient in many types of sushi is Tobiko. Tobiko is the Japanese name of the tropical Flying Fish Roe. It is a roe with remarkably tiny egg grains, measuring less than 1mm in diameter. Flying fish eggs are characterized by a crunchy and firm texture that adds an element of interest to many sushi rolls. Another important quality of this product is its stability, which allows it to keep its form and texture even after being defrosted, unlike the traditional and much more expensive caviar types. This is truly a democratic people food – or, at any rate, food garnish.
The natural color of the Flying fish caviar is golden to light orange, but it comes in a variety of flavors. These flavors are added with natural ingredients that also give Flying Fish caviar its vivid colors:
- Black Tobiko is achieved by adding squid ink, a highly valued gourmet product in its own right;
- Red Tobiko is made by using a variety of chili pepper that adds spicy flavor as well as a bright red color;
- Green Tobiko is made with wasabi – a relative of horseradish that is a popular addition to sushi – and small quantities of it go a very long way to adding flavor to your sushi.
There is no reason to limit the use of Tobiko to sushi and other Japanese cuisine alone; international cuisine is full of famous chefs using this versatile product in truly stunning ways. It makes an excellent garnish for all the classic and traditional dishes of continental cuisine, as well as a fitting supplement to the fast-growing variety of fusion cuisine dishes. Any seafood dish, cold or cooked, makes the perfect setting for the vibrant embellishment of Flying Fish caviar!
Tobiko caviar is also a favorite among famous chefs and top catering companies for its low price, which makes it the perfect product to cater to large events and parties.
In addition to its attractive appearance and incredibly low price, Tobiko is also respected for its nutritious characteristics. As a seafood product, it is very rich in wholesome omega-3 fatty acids, vitamins and minerals that are of key importance to the human body. The Malossol preparation method adds only a small amount of sea salt to the product, emphasizing its natural flavor. Some people may point out that this roe is also rich in cholesterol, but the truth is that Tobiko is a delicacy, and when enjoyed in appropriate serving sizes supplies such a negligible quantity of cholesterol that it cannot outweigh the health benefits Tobiko also provides.
We would like to emphasize that the incredibly low price of the Tobiko caviar not only makes it generally accessible to the public, but also makes it the perfect tool for a creative chef or party planner.
We hope that Marky's Gourmet Store will be your first and only choice for where to buy Tobiko.