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.food delivery in sta mesa manila Often confused with tobiko by the untrained eye, masago consists of eggs from the capelin, a fish in the smelt family. how to make sushi rice moistMasago is similarly colored to tobiko, but the eggs are visibly smaller and the mouthfeel somewhat different — masago is not as pleasantly crunchy. order sushi online birminghamThe taste is similar, though masago can be slightly more bitter. youda sushi online game

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. sushi quality fish houstonHe adds that both “masago and tobiko are mostly used for decoration” in high-end sushi restaurants. order sushi grade tuna onlineYou won’t find too many upscale places serving these pieces on their own.order sushi calgary 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. Ikura 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. Tobiko in varying colors, served as sushiTobiko (とびこ?) is the Japanese word for the flying fish roe. It is most widely known for its use in creating certain types of sushi. The eggs are small, ranging from 0.5 to 0.8 mm.

For comparison, tobiko is larger than masago (capelin roe), but smaller than ikura (salmon roe). Natural tobiko has a red-orange color, a mild smoky or salty taste, and a crunchy texture. Tobiko, shown in its natural color, topping grilled Albacore tuna Sometimes tobiko is colored to change its appearance, other natural ingredients are used to accomplish the change, such as squid ink to make it black, yuzu to make it pale orange (almost yellow), or even wasabi to make it green and spicy. Sometimes a serving of tobiko contains several pieces, each having a different color. When prepared as sashimi, it may be presented on avocado halves or wedges. Tobiko is used in the creation of many other Japanese dishes. Often, tobiko is used as an ingredient in California rolls. Frequently, masago (capelin or smelt roe) is substituted for tobiko, due to its similar appearance and flavor. The smaller size of the individual eggs is apparent to the experienced diner, however. 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.

^ Self Nutrition Data » Caviar and Roe Name (A - Z) Name (Z - A) Price (Low > High) Price (High > Low) Browse All Caviar and Roe Items Masago Black - (Smelt Roe) Add to Wish List Masago Orange - (Smelt Roe) Masago Red - (Smelt Roe) Tobiko Orange - (Flying Fish Roe) Ikura - Alaskan Salmon Caviar About Caviar and Roe Caviar and sushi eggs are a delicacy around the world and are a fantastic addition to your sushi grade fish. Served plain, used as a garnish on sushi and sashimi, used in rolls, or in Gunkan Maki (battleship roll), caviar and sushi eggs are sure to impress  your friends.  Caviar and sushi eggs add crunch and texture to any sushi fish or sashimi fish, while adding color and dimension to your meal when you make your own sushi. Currently, we offer ikura (salmon roe), masago (smelt roe), and tobiko (flying fish roe).  Traditionally, flying fish roe (tobikko) is the preferred garnish for sushi.  However, masago (smelt roe) is a perfectly fine substitute, and comes in multiple colors sure to impress your friends.