Tobiko is Flying Fish Eggs. The name comes from Tobi-uo (flying fish) and Ko (Child). Tobiko is usually bright red or orange in color. It is crunchy and more expensive than Masago or Ebiko. Tobiko is usually dyed in different food colorants, with black squid ink, green wasabi, or red beetroot, to give it a more decorative look. The texture of Tobiko is harder than masago and bursts in your mouth.
Being less expensive, Masago is usually used instead of Tobiko, around sushi wraps (ura makis). Masago is the roe of Capelin Fish (Or Smelt fish group). It is smaller than tobiko, and with a dull orange natural color. Massago is derived from Masa (Sand) because of its small size. Masago is often dyed with different colors as well.
Ebiko is the eggs of Shrimp (Ebi) or Prawns. It is also less expensive than tobiko and more frequently used with sushi rolls. Its color is usually dull orange or red, before dying them with food coloring to make them look brighter.
Ikura is Salmon Roe. The word comes from Russian: Ikra means fish eggs. It is much bigger in size than the previous types and more expensive. Its color is usually bright orange/red, and served often without food coloring. Ikura is served in Gunkan Makis, on top of rice. A few eggs also are added sometimes above sushi rolls. Ikura’s taste is strong and fishy, it bursts in your mouth and is very noticeable.
Because Masago and Ebiko are the cheapest, they are usually served in restaurants. Even if it says Tobiko on the menu, it is usually not. Restaurants’ owners may or may not know what exactly they are serving, as they buy what their suppliers offer and trust what they describe.
Ikura is also served as sushi, as discussed above with Gunkan, but is more expensive.
Earn 78 Points.
Earn 8 Points.
Earn 11 Points.
Earn 20 Points.
Earn 57 Points.
Earn 69 Points.
Earn 49 Points.
No account yet?
Create an Account
