If you’ve ever eaten or made sushi, then you’re probably familiar with one or two kinds of fish roe. But how much do you actually know about these colorful spheres?
The bright orange pops you commonly find in Gunkanmakis and Uramakis are called Fish Roe. Believe it or not these tiny bubbles of color are actually fish eggs. It’s the same stuff that the luxurious and delectable caviar is made of. They say that Tobiko is a “poor man’s caviar”. Despite the inglorious description, Tobiko (and other kinds of fish roe) is revered in Japanese cuisine. The Japanese has mastered the art of using these tiny, colorful bursts of flavor for food, and they use quite a few types of fish roe in their sushi:
If you want a great recipe where fish roe is the star, check out our recipe for Tobiko Sushi with Quail Egg Yolk. It’s absolutely delicious!