The natural color of squid ink has been added to the tobiko to make it black, possessing a contrasting black hue from the caviar’s true colour which is bright orange.
Tobiko has a primarily salty flavour profile, with a hint of sweetness. Despite its different texture, it has a similar taste to seaweed. But both have a sea-salty taste. The way it has been processed most likely contributes to its light smokiness.
Often garnished or used to finish off sushi rolls, such as the popular California roll, these tiny raw fish eggs are considered sushi’s most prized ingredient. In addition, they make excellent sashimi on their own.
An egg measures between 0.5 and 0.8 millimetres in diameter. Compared to masago or capelin roe, tobiko is larger but is small when compared with ikura or salmon roe. Naturally tinted tobiko is red-orange and has a salty or smoky taste with a crunchy texture. We offer Tobiko Black in 500 grams boxes.
The bright colour and amazing texture of tobiko is a popular garnish used on a variety of authentic sushi dishes enhancing their appeal and taste. This can be sprinkled over raw Japanese dishes for a salty, smoky taste along with the dried kelp powder or the dried bonito powder.
Flying fish Caviar is becoming more popular in the UK as its vibrant colours add an appealing touch to sushi and seafood dishes. Colourings and sweeteners may be made from soya or various other food dyes and additives. Each 500-gram jar is reasonably priced.
We offer wholesale and retail stock of the Tobiko, as with all our products. Reach out to us today.
Tobiko, A Popular Sushi Roe
Other natural ingredients are used to change the appearance of tobiko, using squid ink to change the color to black, yuzu to turn the color to orange, or something like wasabi to turn the color green. Tobiko can be served in more than one colour.
Additionally, Tobiko black is not to be confused with ikura, or salmon eggs, the larger version of what is often called Japanese caviar. Tobiko is available here at Frozen Fish Direct in small packages. Put it in your fridge so you can take a little bit out whenever you need it.
If you prefer a less traditional but just as delicious use, try tobiko on your omelette, rice meal, salad, fishcakes, or on your crackers to add extra saltiness. Alternatively, you could add it to the soup. It is not a problem for Tobiko to disintegrate in soups because it retains its shape.
When you make sashimi, you can serve it on avocado half-wedges. The Japanese use tobiko for a variety of other dishes as well. It’s ideal for making homemade sushi or garnishing appetizers.
Protein and omega-3 fatty acids are found in great quantities in tobiko. An ingredient found in tobiko has the same protective and healing properties as salmon eggs, as well as the ability to lower swelling and boost memory.
Responsibly-Sourced Flying Fish Roe
Wild-caught flying fish are found all over the world. Tobiko, a Japanese egg dish, is made from fish’s eggs. Eggs and adults are caught in different fisheries.
Healthy populations can be found near the East China Sea, Taiwan, and Japan. Our suppliers practice artisanal methods of collecting flying fish eggs and specialize in the conservation of the flying fish populations.
