Flying Fish Roe Sushi
The flying fish roe has a deep golden color. When clumped together, they increase in red hue and look more orange. After the 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).
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.
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 required.
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.
Complete Tutorial on: How to Make Sushi
Popular style for flying fish roe sushi:Ship Roll (Gunkanmaki)
Popular condiments for flying fish sushi:Wasabi