You're probably thinking of tobiko, which is the Japanese name for flying fish roe.Sometimes, you'll see tobiko combined with other foods, which change its color and flavor profile.  Some common variations include squid ink to make it black, yuzu to make it yellow, beets to make it red and wasabi to make it green. A little off topic, but here is what flying fish look like.I am guessing you are referring to Masago/Capelin Roe? Sometimes, it can be flying fish egg.Capelin (of the Smelt family) roe is tiny, and is called masago.Flying fish roe is small, and is called tobiko.Salmon roe is larger and saltier, big enough that it gets put on top rather than in a roll, and is called ikura. Aside from what Garrick Saito says (which is totally accurate and an excellent answer), ikura is also a commonly used fish roe in sushi. As you can see, ikura is much larger than tobiko. In the below image, tobiko is on the left (red) and ikura is on the right (orange).Here is a small resource regarding ikura and tobiko: exploring different types of roe.

Ikura is salmon roe and typically has a stronger taste than tobiko, which I think happens because ikura has more volume than surface area and it's generally the stuff inside the egg (volume) that we're tasting.It could be ikura (salmon).Tobiko (flying fish) very popular.It could be masago (Capelin) sometimes used as a cheaper substitute for tobiko. It is dyed orange.Mentaiko (Pollock) tends to be more pinkish than orange, but comes in a variety of colours, and can be orangish.  Mentaiko is probably the most popular roe in Japan, you can find it in pretty much every supermarket. What Are The Different Types Of Fish Eggs In Japanese Cuisine? Sit down for a sushi dinner and chances are you’ll encounter some type of fish roe during your meal. Whether 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 or sprinkled generously on top of various sushi rolls, fish roe has a number of uses in Japanese cuisine.

Like other types of eggs, fish roe is high in vitamins and protein, as well as cholesterol. Those familiar with the foodstuff might be aware that there are three types of fish roe most frequently used in sushi establishments. Feeling a bit lost? Allow us to explain. Tobiko (flying fish roe) Perhaps the most recognized among the different varieties is tobiko, flying fish roe. Ranging from 0.5 to 0.8 millimeters in size, the naturally red-orange eggs have a mild smoky or salty taste, with a note of sweetness and an especially crunchy texture. Tobiko can be infused with other natural ingredients to change its color and flavor. Common variations include squid ink to make it black, yuzu to make it yellow, beet to make it red and wasabi to make it green. In addition to adorning maki rolls (such as California), tobiko is often eaten as sushi or sashimi, where it can be served in a cucumber cup or avocado half. Often confused with tobiko by the untrained eye, masago consists of eggs from the capelin, a fish in the smelt family.

Masago is similarly colored to tobiko, but the eggs are visibly smaller and the mouthfeel somewhat different — masago is not as pleasantly crunchy. The taste is similar, though masago can be slightly more bitter. Sushi restaurants have been known to substitute masago for tobiko, sometimes trying to pass off the former as the latter. “Tobiko is a lot more expensive,” explains Masashi Ito, head chef of New York’s Sushi Zo, currently one of the city’s hottest restaurants. jiro dreams of sushi movie timesHe adds that both “masago and tobiko are mostly used for decoration” in high-end sushi restaurants. sushi rice philippines where to buyYou won’t find too many upscale places serving these pieces on their own.sushi equipment online

Ikura is notably larger than both tobiko and masago, and its appearance can accurately be described as “small orange balls.” It is gooey in texture and quite delicate — handle an egg with a little too much force and you risk puncturing it and spilling briny, slightly sweet liquid. Chef Ito receives his ikura frozen from Alaska and cures it with salt to preserve it. He serves the delicacy fresh, however, when it is in season in May and June. free online sushi pack gamesIkura is most often consumed while wrapped in crisp seaweed on top of sushi rice, though it can also be enjoyed as sashimi and is the only one of these three types of roe to have a culinary presence outside of Japanese cuisine. Salmon roe can be substituted in lieu of more traditional — and extravagantly expensive — black “caviar,” and it is served with blinis and sour cream in several countries, including the U.S.

Sign up for the best of Food Republic, delivered to your inbox Tuesday and Thursday.Check your email for a confirmation link.Check your email for a confirmation link. Sushi plate (盛り合わせ) with sashimi to the left There are many sushi and sashimi ingredients, some traditional and some contemporary. Packaged nigirizushi for sale at a Tokyo supermarket California Roll is a contemporary style maki-zushi (roll) containing cucumber, cooked crab meat or an imitation, and avocado that is made inside-out (Uramaki) with rice on the outside and an outer layer of tobiko or sesame seeds, shown here with a similar maki-zushi with raw tuna, which is darker Tamagoyaki, also referred to as tamago All seafoods in this list are served raw unless otherwise specified. The list below does not follow biological classification. Engawa (meat close to the fin of a flounder) nigirizushi Various cuts of tuna including akami, otoro and chutoro prepared as sashimi