When you're looking for the perfect addition to your sushi, look no further than tobiko.
Tobiko (とびこ) is the Japanese word for flying fish roe, and it's most widely known for its use in creating certain types of sushi. 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 and a mild smoky or salty taste with a crunchy texture.
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