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The small roe (eggs) harvested from flying fish. Orange in color which is the natural color of this caviar, Tobiko is slightly sweet in flavor with a mild salty overtone. It has become popular caviar to season with a variety of different flavors, also adding different colorings to identify intensities and types of various flavors. As an example, the yellow colored Tobiko typically has a ginger flavor; the orange and black have a somewhat salty flavor (the black being colored with squid ink); the light green version is flavored with Wasabi for a mildly spicy flavor while a darker green denotes a more intense jalapeno flavor; and the red is often flavored with chili pepper seasoning to add a spiciness in flavor.
Versatile in use, Tobiko Caviar has a texture that semi-hard which does not soften and change when added to sauces, dressings or other liquid-based ingredients. The color and texture are quite stable and retained to add to not only an enhancing appearance to various foods but also a crunchy consistency. Tobiko goes well as a topping for cheese and crackers, as a garnish for sushi, crab cakes, cheese, and other appetizer selections. Since it is small and hardy, it can be frozen and refrozen to preserve it for future use.
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Red Tobiko Caviar | | 
Black Tobiko Caviar |
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Tobiko Caviar term - Related Content |
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| A serving spoon that is small in size and made from materials that will not mix with the caviar to affect the taste and flavor of the fish eggs. Typical materials that work well ... |
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| The eggs or roe of selected varieties of fish that are processed and salt cured to provide a spreadable food that is considered an elegant delicacy. Sturgeon is the variety of ... |
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| Black or bright pink in color, Capelin Caviar is the roe from a small variety of fish that is a member of the smelt family. Referred to as "masago" in Japan, Capelin roe is ... |
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| Black velvet-like to dark brown in appearance, this variety of roe is harvested from an ancient species of fish common in back waters of southeastern U.S. or southern Canada. ... |
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| A variety of caviar produced from the roe (eggs) of the lumpfish species of fish. A fish native to the ocean waters of Iceland, Denmark and Norway, the lumpfish provides a caviar ... |
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| A distinctive addition to any appetizer or buffet table, this treat combines the slightly salty and buttery flavor of caviar with eggs for a tasty spread for crackers or small toasts. |
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