Tobiko

Tobiko (とびこ) is flying fish roe in Japanese cuisine, known for its use in sushi.

Natural tobiko has a red-orange color, a mild smoky or salty taste, and a crunchy texture.

[3] When prepared as sashimi, it may be presented on avocado halves or wedges.

[4] Frequently, masago (capelin or smelt roe) is substituted for tobiko, due to its similar appearance and flavor.

[2] 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.