Tobiko
{{Short description|Flying fish roe}}
{{Italic title|reason=:Category:Japanese words and phrases}}
{{nihongo3||とびこ|Tobiko}} is flying fish roe in Japanese cuisine, known for its use in sushi.{{Cite news |author=Walczak |first=Ann |date=July 19, 2023 |title=What Is Tobiko? |url=https://www.allrecipes.com/what-is-tobiko-7562031 |url-status=live |archive-url=https://web.archive.org/web/20250130003205/https://www.allrecipes.com/what-is-tobiko-7562031 |archive-date=30 Jan 2025 |access-date=13 May 2025 |work=Allrecipes |publisher= |language=en-US}}
Description
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). Natural tobiko has a red-orange color, a mild smoky or salty taste, and a crunchy texture.{{cite book |last1=Bekhit |first1=Alaa El-Din |title=Fish Roe Biochemistry, Products, and Safety |date=2022 |publisher=Academic Press |isbn=9780128231760 |page=5 |url=https://www.google.com/books/edition/Fish_Roe/0Y1yEAAAQBAJ |access-date=26 December 2024}}
Tobiko is sometimes colored to change its appearance: other natural ingredients are used to accomplish the change, such as squid ink to make it black, yuzu to make it pale orange (almost yellow), or even wasabi to make it green and spicy. A serving of tobiko can contain several pieces, each having a different color.{{cite web |date=19 April 2013 |title=What Is Tobiko and What's Up With the Different Colors? |url=http://www.foodrepublic.com/2013/04/19/what-tobiko-and-whats-different-colors |url-status=dead |archive-url=https://web.archive.org/web/20141023231129/http://www.foodrepublic.com/2013/04/19/what-tobiko-and-whats-different-colors |archive-date=23 October 2014 |access-date=18 October 2014 |website=Food Republic}}
When prepared as sashimi, it may be presented on avocado halves or wedges. Tobiko is used in the creation of many other Japanese dishes. Often, it is used as an ingredient in California rolls.{{cite book |last1=Ikeda |first1=Atsuko |title=Sushi Made Simple |date=2017 |publisher=Ryland, Peters & Small |isbn=9781788793926 |url=https://www.google.com/books/edition/Sushi_Made_Simple/kAMiEAAAQBAJ |access-date=26 December 2024}}
Frequently, masago (capelin or smelt roe) is substituted for tobiko, due to its similar appearance and flavor. Tobiko is also sometimes "adulterated" with dyed herring eggs.
Nutrition
The raw roe is very nutritious, due to its high vitamin content, high protein content, and large ratio of omega-3 to omega-6 fatty acids.[http://nutritiondata.self.com/facts/finfish-and-shellfish-products/4098/2 Self Nutrition Data]
Gallery
California Sushi mit Kaviar (26545022496).jpg|California roll covered in tobiko
File:Sushi mit Caviar (25966193204).jpg
Tobiko on grilled Albacore.jpg|Tobiko, shown in its natural color, topping grilled albacore tuna
References
{{Reflist}}
External links
- {{Commons category inline|Tobiko}}
{{Sushi}}
{{Japanese food and drink}}
{{Fishing industry topics}}
{{Roe}}