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Tobiko is the Japanese word for the flying fish roe. The texture is crunchy, and the taste is a combination of salty and nutty. It is most commonly used in creating various types of sushi.
Tobiko is larger than masago (capelin roe) but smaller than ikura (salmon roe).
In its natural form, tobiko is bright orange. But when infused with certain flavours, the colours change. The most common colours/flavours are:
• Green (wasabi)
• Red (Beet)
• Black (Squid Ink)