Tobiko – Gunkanmaki. – [Sushi|Foodlore]

Description

• Tobiuo (Tobiko.)- “Flying Fish,” (Flying Fish Roe.) – Hiragana:とびうお, Katakana:トビウオ Kanji: 飛魚. 

• About: The sticky eggs of a tiny, lightweight, aerodynamic fish with long fins, which it uses to skip & glide for long distances it soars just above the surface, it skipping at lengths of 400+ meters! – Flying fish are mostly caught off the east coast of Taiwan, around march-april; where an annual flying fish fishing festival is held by the Dawu Indigenous! – Although Tobiuo is not a traditional topping for sushi, Today, the sticky orange roe is frequently eaten as a substitute for Ikura (salmon roe.) identifiable by its smaller teeny-tiny eggs. – It is easily dyed with ingredients like wasabi (green) or squid ink (black) to be various, vibrant colors. When dyed with citrus its often called “Golden Caviare!”  – How lux! – Tobiko roe is often served Gunkanmaki style and has a distinct grainy, popping texture when bitten into (put an quail or chicken yolk on top for fancier presentation!) …Although they are nearly identical in appearance, It should not to be confused with the even smaller and lighter “Masago” (Capelin, Smelt Roe.) which lacks the “popping texture” that tobiuo roe does..