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Flying Fish Roe Sushi

Flying Fish Roe Sushi

Tobiko Sushi

The flying fish roe has a deep golden color. When clumped together, they increase in red hue and look more orange. After the flying fish roes are removed from the fish, they are separated from their casings and salted for a few hours. Unfortunately, some low grade flying fish roes that are faint in color have artificial food coloring added to make them look more orange, or green (marketed as wasabi tobiko).

Individual roes are very small, and the membrane is tougher than the salmon roe. They “pop” in your mouth when they are chewed, and many people enjoy the texture of it. It doesn’t have a strong aroma, but has a slight dry aftertaste. For its rather clear taste, no special preparations are done; salt curing is enough to quickly release extra moisture and concentrate the flavors. Soy sauce is usually not necessary for the flying fish roe sushi.

Complete Tutorial on: How to Make Sushi

Popular style for flying fish roe sushi: Ship Roll (Gunkanmaki)
Popular condiments for flying fish sushi:Wasabi
Category: Roe