Tobiko is traditionally salt-cured and will typically have a smoky, salty taste. They have a characteristic crunch or bursting feeling when a person bites into them, and they add a distinct texture to food. Tobiko eggs are very small, typically under 1 millimeter in diameter. Tobiko usually has a naturally vibrant, bright reddish color, though restaurants sometimes add other natural ingredients, such as wasabi or squid ink, to alter its flavor and appearance. People may also eat tobiko as a sushi or sashimi dish. The most common place to find tobiko is in sushi restaurants, where people sprinkle them on top of dishes or spread them on sushi rolls to give them a brighter look. Tobiko is the name of the roe from the flying fish species. Share on Pinterest It is common to see tobiko in sushi restaurants. These fatty acids may help reduce inflammation and protect the brain and other bodily systems from the effects of oxidative damage.ДЄlso, a study that appears in the Journal of Food Science and Technology notes that roe is high in fats that can help improve learning ability and lower fat levels in the blood.Д®ach type of roe has distinct flavors and uses, though there are also many similarities between them. Roe contains numerous healthful minerals and nutrients, such as magnesium, selenium, and vitamin B-12, though these vary slightly among types.ДЇish roe also contains healthful unsaturated fatty acids such as omega-3. As the United States Department of Agriculture note, fish roe is typically low in calories and rich in proteins and amino acids. Roe can be both a fresh and cooked ingredient.ДЇish roe, in general, is a healthful food choice. There are a few different ways to prepare roe, depending on the type of eggs and what flavor profile best suits them. In food, roe refers to the eggs as a dish or garnish. Roe are fully ripe eggs from fish and other marine animals.

Orange tiny balls on sushi