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Fish roe also contains healthful unsaturated fatty acids such as omega These fatty acids may help reduce inflammation and protect the brain and other bodily systems from the effects of oxidative damage.

Also, a study that appears in the Journal of Food Science and Technology notes that roe is high in fats that can help improve learning ability and lower fat levels in the blood.

Each type of roe has distinct flavors and uses, though there are also many similarities between them. The most common place to find tobiko is in sushi restaurants, where people sprinkle them on top of dishes or spread them on sushi rolls to give them a brighter look.

People may also eat tobiko as a sushi or sashimi dish. Tobiko usually has a naturally vibrant, bright reddish color, though restaurants sometimes add other natural ingredients, such as wasabi or squid ink, to alter its flavor and appearance.

Tobiko eggs are very small, typically under 1 millimeter in diameter. They have a characteristic crunch or bursting feeling when a person bites into them, and they add a distinct texture to food.

Tobiko is traditionally salt-cured and will typically have a smoky, salty taste. However, tobiko tends to be a little sweeter than other types of roe, such as caviar or ikura.

Similar to other types of roe, tobiko is high in proteins, omega-3 fatty acids, and other nutrients. In fact, a study in the International Journal of Molecular Sciences explains that flying fish roe, similar to salmon roe, is very high in phospholipid fats.

These fats may help protect the heart and liver, reduce inflammation, and improve learning capacity.

However, tobiko is very high in cholesterol. That being said, this is not usually an issue in moderation, as the serving size for tobiko is typically very small.

Masago may refer to roe from other types of smelt as well. These fish are small and produce very small eggs. Masago has a bright reddish-orange look, though it is slightly less vibrant than tobiko.

Ikura, along with other fish roe, is enjoyed as a piece of nigiri in the form of a cluster of small eggs sitting atop a clump of rice and bound together by seaweed.

Salmon roe is more readily available and is cheaper than caviar. Along with tobiko, masago and a couple more of fish roe types, it belongs to a group more popularly known as red caviar.

Speaking about tobiko and masago, if you are a sushi fan you most certainly crossed path with this delights, but what are they?

Just like salmon roe, tobiko is full of proteins, vitamins and omega-3 fatty acids. Although high in cholesterol, this food is used only in small serving sizes so the health benefits greatly overweigh the bad sides.

Ikura, for example is used in sushi bars either by itself or as a part of another dish and is often a garnish on various types of sushi.

Tobiko is most often used as the finishing touch or a garnish, but also as standalone plate for the true lovers of its taste.

Speaking of which, tobiko has mild or smoky taste. What really distinguishes tobiko from all other is the crunchiness best experienced in the famous California roles.

Flying Fish Tobiko Caviar. Marky's Caviar Flying Fish Tobiko. Add to Cart. Tobico Sushi Caviar profile Available in black, orange, red, golden, ginger and wasabi flavors, this capelin and flying fish roe is delicate and refreshing.

Flying Fish Roe profile The small roe of flying fish is readily available and served as a form of caviar. 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.

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.

Your Cart. Tobico Capelin Caviar Orange. Very similar to Sushi Capelin, this caviar is dramatic, flamboyant and refreshing.

Select Product Size. Tobico Capelin Caviar Red. The perfect option when looking to infuse your dishes with clean flavors and sexy color.

Wasabi Capelin Caviar. A fiery addition to your kitchen, this caviar delivers quite a kick to the palate, without overpowering it. Zur Kategorie Lachs.

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