Seafood | Gluten Free Keto High Protein

Tobiko

Cypselurus spp. (Flying Fish Roe) Allergens: Fish
Tobiko

Sourcing & Taxonomy

  • Family Exocoetidae (Flying Fish Family)
  • Primary Cuisine East Asian (Japanese)
  • Seasonality Year-Round
  • Source Flying fish

The Forktionary Angle

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Definition

The small, colorful roe of flying fish, commonly used as a garnish in sushi and other Japanese cuisine.

Sensory Profile

TasteSalty, Briny, Umami, Slightly Sweet
TextureTiny, Firm, Popping (crunchy)
AromaOceanic, Mild Fishy
AcidityNeutral

Technical Metrics

Nutrition Facts

Per 1 tbsp (16g)
Calories80 kcal
Total Fat2 g
Saturated Fat0.5 g
Trans Fat0 g
Cholesterol200 mg
Protein12 g
Total Carbohydrate2 g
Dietary Fiber0 g
Total Sugars0 g
Calcium20 mg
Iron0.5 mg
Potassium30 mg

Chef’s Secret

To preserve its texture and color, add tobiko as a finishing garnish just before serving, avoiding heat.

Substitutions

Best Match

Masago (Capelin Roe)

1:1

Smaller, less vibrant color, slightly less pronounced pop, but very similar flavor profile.

Ikura (Salmon Roe)

1:1

Larger, softer pop, more intense salmon flavor and oiliness, but offers a luxurious briny burst.

Lumpfish Roe

1:1

Less delicate flavor and texture, often dyed for color, a more budget-friendly option.

Caviar (various types)

1:1 (expensive)

Higher quality, often more complex flavor, but a significant price difference and different texture.

Buying Guide

Purchase from reputable sushi suppliers. Look for vibrant, distinct pearls. Store tightly sealed in the coldest part of the refrigerator.

Flavor Pairings

Sushi Sashimi Pokebowls Canapés Seafood Salads Japanese Pasta