Tobiko is capelin roe or flying fish roe (in this case, capelin) that has been cured with salt and often colored and/or flavored. These clear, tiny & slightly chewy fish eggs are a popular sushi roe in Japan, and can be used as a striking garnish in other dishes.
Storage: Store capelin roe in your freezer until you're ready to use it, then move it to the refrigerator
Shelf Life: Up to six months frozen, 3-4 days refrigerated.
Use this capelin roe to bring color to dishes that will visually benefit from the addition of jewel-like shine. Try using it as a garnish atop salads, soups, sashimi, and other dishes. For quick and easy tobiko sushi, roll a small pat of sushi rice in a taller nori sheet and fill the extra space at the top of the tube with tobiko eggs.
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