What is tobiko and what does it look like? Flying fish roe

Flying fish roe (tobiko)

IN recent years the fashion for “overseas” cuisine, fueled by the media, has swept the vastness of everything former Union. Now, perhaps, even in the most remote village you can find not a pancake or dumpling shop, but a sushi bar or pizzeria. And not knowing what wasabi or mozzarella is is considered almost bad form. However, there are still a lot of products in the world, the existence of which we did not even suspect until recently. Or we saw it and “tried it” back in childhood with Yuri Senkevich in the “Film Travelers Club”. I remember back then, the “flying” fish that hovered over the ocean in beautiful rainbow schools sank into my soul. “Rainbow”, because the body color of Flying fish from the order Sarganiformes is transparent gray or dark (blue, brown, green), and the pectoral fins are various types can be transparent, blue, green, brown, with motley spots or stripes, which in flight creates the impression of a rainbow glow.

Since the population of these fish is very large, and their meat is very tender in taste, the fish are very popular among residents of many coastal countries of warm seas. The largest number of flying fish is found in the Caribbean Sea off the coast of Barbados. Therefore, this country has another unofficial name - “Land of the Flying Fish”, where this fish is a national symbol. But the Japanese have a special love for them - it is this country that accounts for more than 50% of the world's catch of flying fish. But, in addition to meat, the caviar of these fish - tobiko - is widely used as food. This is exactly what I want to “designate” as the delicacy of August.

Flying fish eggs have sticky threads with which they cling to algae growing at the bottom or floating near the surface. Those species that live in the open ocean attach eggs to any floating object: algae, branches and fruits of land plants brought from the shore (coconuts are especially popular), bird feathers.

Tobiko is widely used in sushi and other Japanese dishes, as an ingredient in California rolls, in salads and for garnishing dishes. The egg diameter is 0.5-0.8 mm. Tobiko eggs are larger than Masago capelin eggs, but smaller than Ikura salmon eggs. Natural tobiko is red-orange in color, but cooks have learned to change its color. Japanese horseradish wasabi colors tobiko green, ginger enhances the natural orange color, and cuttlefish ink produces “black” caviar. Compared to the salmon caviar we are used to, tobiko is drier, crunches on the teeth, and has a slightly smoky taste.

The technology for preparing caviar was developed more than 500 years ago in Japan, and its secret has been passed down from generation to generation until the present day. Since tobiko caviar is usually salted to prevent spoilage, it goes well with unleavened boiled rice. Tobiko reaches our shelves frozen or ready-to-eat in the form of canned food. Tobiko flying fish caviar is one of the most unpretentious products. It tolerates freezing well and does not lose its taste at all after defrosting. That is why it is supplied all over the world, despite the fact that the habitat of flying fish is quite limited. In factories all over the world, it is salted in special brines, which give it a unique flavor. However, only the Japanese produce the most delicious flying fish caviar. Sometimes you can find frozen flying fish caviar, but it is better to trust the professionals and purchase this delicacy in canned form.

Chemical composition of tobiko caviar (per 100 g):

Protein - 22.3 g

Total fat – 3.9 g

Saturated fat - 0.5 g

Monounsaturated fat - 0.8 g

Polyunsaturated fat - 2.7 g

Omega-3 fatty acids - 2434 mg

Omega-6 fatty acids - 29.0 mg

Cholesterol - 94 mg

Carbohydrates – 1 g

Dietary fiber 0 g

Vitamins:
Vitamin A - 299 IU

Vitamin C - 16.0 mg

Vitamin E (alpha tocopherol) – 7.0 mg

Vitamin K - 0.2 mcg

Vitamin B1 (Thiamin) - 0.2 mg

Vitamin B2 (Riboflavin) - 0.7 mg

Vitamin B4 (Choline) - 335 mg

Vitamin B5 (Pantothenic acid) - 1.0 mg

Vitamin B6 (Pyridoxine) - 0.2 mg

Vitamin B9 ( Folic acid) - 80.0 mcg

Vitamin B12 (Cyanocobalamin) - 10.0 mcg

Vitamin PP (Nicotinic acid) - 1.8 mg

Macro- and microelements

Potassium - 221 mg

Sodium - 91.0 mg

Phosphorus - 402 mg

Calcium - 22.0 mg

Magnesium - 20.0 mg

Iron - 0.6 mg

Zinc - 1.0 mg

Copper - 0.1 mg

Selenium - 40.3 mcg

Calorie content (in 100g of fresh caviar) - 65 kcal

Composition and beneficial properties of flying fish caviar (tobiko)

Raw tobiko caviar is a real delicacy, and at the same time, a very nutritious product due to its high content of valuable easily digestible proteins, vitamins, minerals, omega-3 and omega-6 fatty acids.

100 g of tobiko caviar satisfies almost half of the daily requirement for riboflavin, 150% of the daily requirement for vitamin B12, 40% of phosphorus and 58% of selenium.

In China, flying fish are considered a medicinal product.

Tobiko caviar: contraindications

Like any seafood, there are individual intolerances and allergic reactions to fish. Use canned fish with caution for people with blood pressure and kidney problems due to high salt content.

And since tobiko caviar is most often used in the preparation of rolls and sushi, why don’t we try to do this with a “delicious” website "Trump Food"

Cream hand roll with tuna

Ingredients:

1. Place the rice on the nori and spread it on the seaweed half in a thin layer.
2. Place the filling on top of the rice. We prepare the filling as follows: finely diced tuna, finely chop the basil and mix with mayonnaise and flying fish caviar.
3. Then we roll the nori into a cone-shaped ball.
4. Tip: when placing rice on nori, wet your hands with water from time to time - this will prevent the rice from sticking to them.

Tuna roll with cucumber

Ingredients:

1. Rinse the rice. Pour clean water over the rice in a ratio of approximately 1:1.2 and let it brew for about 20 minutes. Put on high heat under the lid, bring to a boil, then reduce the heat and cook for 12 minutes. Pay attention to the instructions, because... Rice varieties may vary.
2. Let the finished rice stand covered for a while, then add rice vinegar and stir. Cut the filling for the rolls into long thin strips.
3. Place a sheet of nori (3/4 sheet is enough) on the roll mat, distribute the rice evenly over the seaweed, not reaching 1.5-2 cm to the far edge. Apply a little wasabi to the middle of the rice, then add the filling and roll the roll away from you.
4. Give the resulting roll a round shape and first cut it in half, and then each half into 3 more pieces. For cutting you need a sharp knife, then there will be no problems.
5. To prevent rice from sticking to the blade, moisten it with water while slicing.
6. Serve with ginger, soy sauce and wasabi.

Green Dragon

Ingredients:

1. Place 1/2 sheet of nori, smooth side down, on the bottom of the bamboo mat.
2. You need to wet your hands in water, place the rice on the nori sheet and distribute it evenly over the surface of the nori sheet, so that the rice protrudes 1 cm beyond the top of the nori.
3. Turn over so that the rice is on the bottom, and add Mascarpone cheese, smoked eel, Japanese seaweed salad, fresh cucumber, tobiko caviar.
4. Carefully roll it into a roll. Give the roll a round shape, pressing the mat tightly with your hands. Place thinly sliced ​​avocado on the roll.
5. Cut the finished roll into 6-8 pieces with a sharp knife, pour over Unagi sauce and sprinkle with sesame.
6. Serve the dish with soy sauce, ginger and wasabi.

Only recently have we had the opportunity to appreciate the taste of exotic, unusual products, among which is flying fish caviar under the outlandish name tobiko. However, it has been used in Japanese national cuisine for quite some time. The name "tobiko" is used to refer to the caviar of about eight dozen species. sea ​​fish belonging to the volatile family. All of them are distinguished by the amazing ability to soar above water due to the peculiarities of their body structure. The populations of these fish are quite large, so they are of commercial importance. In Japan, this fish makes up half of the total catch. The meat of flying fish is tender and tasty; it is consumed even more often than their caviar.

In general, tobiko is a very specific product. In appearance it resembles capelin caviar, but the taste is different - it is more juicy and delicate, with a slight sweet aftertaste. But the size of flying fish eggs is just as small, and the eggs are just as crunchy in the teeth.

Differences in color

Caviar itself has no color, but in sushi bars and when rolls are delivered to your home, it is painted in different colors: black, green, red, orange or even more unusual purple. Green color is achieved with the help of wasabi, red and orange - by soaking in beetroot and carrot juice. The black coloration is presumably due to squid ink. However, the production of this caviar is a big secret, which has not changed for five hundred years and remains known only to a few manufacturing companies.

Tobiko recipe

There are several features in the tobiko recipe. For a specific taste, caviar is kept in a special sauce. To better understand what it tastes like, it’s worth remembering salmon caviar, which tastes less dry and doesn’t crunch so much on the teeth. Before ordering sushi at home, you need to remember that tobiko is not an acquired taste, and not everyone likes it. But the Japanese themselves simply adore tobiko. They add caviar to many dishes and even eat it just like that, without any special additions or other ingredients, considering tobiko a real unique delicacy. In this eastern country, caviar is even sold in the form of canned food or semi-finished products - frozen, ready to eat at any time.

Since tobiko is a special delicacy, and also not cheap, it is very easy to find low-quality fakes. Often they try to pass off the most common capelin caviar as flying fish caviar. Sometimes even home delivery of rolls is caught. That is why when ordering Japanese dishes you need to be vigilant and try to find out more information about the seller. Real flying fish caviar is never too cheap; a low price may turn out to be the most common deception aimed at making money.

Useful properties and composition of flying fish game

In addition to the fact that tobiko is an amazingly tasty seafood delicacy, this caviar is also very healthy. It contains about thirty percent of valuable proteins that are easily absorbed by the body. The “composition” contains mineral salts, animal fats, potassium, phosphorus and some other trace elements: a small amount of iodine and silicon. Tobiko is also saturated with all types of vitamin B, as well as vitamins A, D and C. Caviar is recommended to be used as a general tonic for exhaustion and anemia, during serious physical exertion and even during pregnancy. After all, tobiko is an energy-rich product with good calorie content (100 grams of caviar contains only 72 calories).

Tobiko caviar - characteristics,
culinary application.

Tobiko caviar- a balanced, nutritious product,
salted flying fish eggs. Has become in demand in Russia
thanks to the great popularity of Japanese cuisine.

Tobiko caviar- a healthy seafood delicacy containing
which contains easily digestible protein,
mineral salts, vitamins B, A, C and D.
Recommended for use by people with anemia and
exhaustion of the body.

Tobiko caviar– Color of natural fresh flying fish caviar
golden, the diameter of the eggs is 0.5 millimeters
and have a spherical shape. Its own salty, smoked taste
Tobiko caviar is obtained thanks to a special
cooking technology: raw caviar is aged in
special, special sauce. The consistency is dry,
crumbly crunches on the teeth.

Tobiko caviar– in 100 grams of product – 74.13 kcal; squirrels
8.13g; fats – 3.1 g; carbohydrates – 6.6 g.

Japan is the country with the largest production of tobiko caviar.
developed and accounts for more than 50% of all world production
caviar and flying fish, the Japanese have achieved excellent
results in caviar production.

Shelf life of caviar :

Tobiko caviar that has been frozen is stored at
temperature from -15 degrees C to -20 degrees C, no more than 12
months. At higher temperatures no more
thirty days.

Signs of caviar quality:

Fresh tobiko caviar should be naturally orange
color, eggs are shiny and voluminous. Wrinkled
eggs are a bad sign, talking about the old
age of the caviar.

To give a marketable appearance and aesthetic
the attractiveness of tobiko caviar is often special
painted in different colors. For coloring caviar
Natural dyes are usually used, so
To achieve black color use squid ink.

Wasabi (spicy green Japanese seasoning),
used to achieve green and spicy
taste of tobiko caviar.

Use of tobiko caviar in cooking :

Tobiko caviar is becoming more and more popular in cooking
popular and is the latest fashion trend on
delicatessen market. It can be used as
replacement of traditional components in popular
recipes, or as a universal side dish in dishes
Japanese cuisine rolls and sushi.

For its high quality indicators, tobiko caviar
appreciated by gourmets of all countries. Tobiko flying fish roe is used in the preparation of all types, which in its
The queue pleases fans of Japanese cuisine.

Japanese cuisine is the forefather in culinary
the use of tobiko caviar, in addition to rolls and sushi, its
used in the preparation of various salads and
decoration of various dishes, thereby giving them
sophistication and attractiveness.

watch the video

Tobiko caviar proved to be of high quality
product in various sauces, very tasty and healthy
make soup.

Potato soup with tobiko caviar

Cooking technology :

Boil potatoes and cool onions shred
and fry in olive oil, add broth and
simmer, add cream to the broth with onions, chopped
diced boiled potatoes and spices. In hot soup
add pieces of cheese and melt the cheese while stirring. At
To serve in a soup bowl, pour the soup into the middle
add a tablespoon of tobiko caviar, sprinkle with chopped
greens.

Tobiko caviar is one of the most unpretentious
products. Caviar tolerates freezing well, with
defrosting does not lose its appearance and its
taste qualities. It is thanks to these qualities
caviar is supplied all over the world.

In the article we looked at the main characteristics of caviar
tobiko and its use in cooking. If the article is for you
liked it, leave your comments.

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See you soon.

1. Features of caviar

2. Production

3. Healthy and nutritious product

4. Composition

5. Use in cooking - what tobiko is eaten with

6. Alternative.

Tobiko - This is a special seafood product that is flying fish caviar. It is noteworthy that tobiko is the name given to the caviar of not just one, but 80 species of this marine inhabitant, mainly observed in the waters of the Pacific and Indian oceans.

Features of caviar

Wikipedia about Tobiko talks in detail, but still some points are missed. From this article you will learn what secrets flying fish caviar has and what its features are.

Tobiko is characterized by the small size of its eggs. They have a dense shell, which is why they can crunch on the teeth. The taste is traditional sea, a little salty, with a smoked taste. Significant changes in the taste of the product (exclusively in a positive direction) are achieved through its use together with a special sauce.

In composition and consistency, tobiko resembles capelin caviar. But there are important differences - it is a more delicate taste, not as salty and rough as capelin. In addition, there is a sweetish aftertaste.

By its nature, this product has a classic caviar color, as can be seen from the photo of tobiko fish. But sometimes caviar has a completely different shade, and it can be black, red, orange or green. This is the result of the coloring applied by the manufacturer. It goes without saying that no artificial colors are used - only natural ingredients, for example, wasabi, the secretion of the cuttlefish and squid glands, and ginger.

Production

Despite the fact that tobiko is considered a delicacy, in our country you can purchase it without serious difficulties. But it should be noted that the secret of preparing such caviar has been kept secret by the Japanese for hundreds of years. This means that only they know the real recipe.

It is difficult to find Japanese-made caviar in Russia. In the land of the rising sun, no more than 10 factories produce it and its price is correspondingly high. We sell inexpensive tobiko, most often made in China.

It is reliably known that in order to give seafood a characteristic smoked taste and a delicate, memorable aroma, caviar is first aged according to a special recipe.

Tobiko is most often sold frozen. This product does not require additional preparation - the package must be defrosted at room temperature and consumed immediately. Therefore, experts recommend buying this type of caviar.

Healthy and nutritious product

The calorie content of tobiko is low. This means that the use of this product will not affect the gain of fat mass. Accordingly, flying fish caviar can be considered dietary. Energy value of tobiko:

· fats - 3.1 g;

· proteins - 13 g;

· carbohydrates - 10 g.

The calorie content of tobiko caviar is about 72 kilocalories per 100 grams of product. The delicacy is highly recommended for pregnant women, as well as people suffering from exhaustion. The saturation of useful microelements allows caviar to restore their reserves in the body, thanks to which a person begins to feel much better.

The same fact determines the popularity of tobiko among athletes, including professional ones. Caviar eaten after intense physical activity will help restore expended energy. The athlete's body will recover much faster.

Compound

The composition of tobiko is a separate topic for discussion. The product is literally saturated with all kinds of useful microelements and vitamins. It does not contain any toxic substances or components, which even theoretically could pose a certain danger to the human body.

Here's what this caviar contains:

· trace elements - calcium, potassium, phosphorus, copper, iron, iodine, zinc, silicon and much more;

· vitamins A, B, C, D, E;

· easily digestible protein. It is well absorbed by the human body. Due to this, it is actively used as a dietary supplement for people who are on a diet.

Use in cooking - what tobiko is eaten with

Flying fish roe received very widespread, especially in Japan and the USA. Gradually it is becoming more and more popular in our country. Therefore, its active use in cooking no longer surprises anyone.

Tobiko can be used as an important ingredient in a number of traditional Japanese dishes. These are sushi, rolls, rice (), salads, etc. Sometimes it is used as a decoration for various dishes - original appearance the product contributes to this.

Sushi and rolls have gained immense popularity among lovers of Japanese cuisine in Europe. An important component of these dishes is the roe of flying sea fish called tobiko. The article will discuss the features of the product: what it is, benefits and harms, use in cooking and much more.

Characteristics

Amazing fish got their name due to their unique ability to unexpectedly jump out of the water and soar over its surface at a fairly decent speed - up to 50 km/h. The distance that some species cover in flight reaches 500 meters.

Scientists suggest that nature endowed these fish with the ability to glide in the air to escape predators who wanted to feast on them.

Flyers live in the seas of the Indian, Atlantic and Pacific oceans. They can also be found off the coast of Norway. In total, the family includes more than 70 species.

Characteristic features of flying fish: light bellies, dark backs, powerful, brightly colored fins-wings, with which you can flutter. The working fins are the pectoral and, less commonly, the dorsal and anal fins.

Due to their unusual appearance, the fish received characteristic names. The most interesting specimens:

• fork-tailed longwing;
• swift-tailed pharaoh;
• Eurasian shortwing;
• common swallowtail;
• white-spotted danikht;
• sailor fish;
• fish - bat.

Flyers, representatives of the garfish order, are united by tender-tasting meat and caviar, which has become an integral ingredient in traditional Japanese cuisine.

What does it look like?

In nature, tobiko, like many types of caviar, is absolutely transparent. This helps her become invisible in environment: among the stems and leaves of plants, algae, tree branches that accidentally fell into the water.

Manufacturers, taking advantage of this property, color tobiko in various colors natural dyes:

• yellow, orange and rich red colors are achieved with ginger;
• green is obtained by marinating caviar in wasabi;
• Tobiko turns purple and black from cuttlefish ink.

Bright shades give caviar a more appetizing look and a new taste.

Taste

The natural taste of caviar is typical “sea”, salty. At first glance, crumbly eggs seem dry. But it’s worth trying, and the caviar, pleasantly crunchy on the teeth, leaves a delicate sweetish taste in the mouth.

Marinating in various sauces not only enhances the taste of tobiko, but also makes it more piquant, giving it a smoky hue. This is why lovers of delicacies value caviar.

How to choose?

Tobiko is sold frozen or canned.

Frozen caviar retains its beneficial properties and taste, provided that the rules for freezing and transporting products are followed. Scientists recommend buying caviar that has been IQF-frozen. This means that the caviar was subjected to shock freezing at a temperature of -18°C and retained all useful macro- and microelements and vitamins. It is valuable that during IQF thawing the caviar will not be dehydrated, which happens with other methods.

The shelf life of frozen tobiko is 12 months. It is not recommended to re-freeze caviar: valuable nutritional qualities may be lost. Therefore, when purchasing a delicacy, pay attention to its appearance and smell:

• the product should not be weathered or have a white or grayish coating;
• the packaging must be sealed and transparent so that the contents are visible;
• Tobiko should not have any unpleasant foreign odors;
• the eggs should not look bruised or limp;
• After defrosting, good caviar will remain crumbly.

When buying frozen caviar, you must process it in a special sauce before use. If this is difficult, purchase a canned product.

With canned caviar everything is much simpler.

• Be sure to read on the packaging who the manufacturer of the product is. The main producers of tobiko are Japan and China. Japanese canned goods are quite expensive and are much less common on our market than Chinese ones.
• A popular European manufacturer is the Santa Bremor company, a joint Belarusian-German venture.
• Look carefully at the date of manufacture. Caviar will be stored for 2 years from the date of production.
• Canned caviar can be eaten immediately.

Application

In Japan, tobiko is added to soups and salads, it is used to decorate traditional dishes, and is used in the preparation of rolls, sushi, and sauces.

It is impossible to imagine traditional California rolls without generous decoration of the famous flyers with orange caviar. The shine of small eggs pleases the eye and stimulates the appetite. The California rolls look especially impressive, served on a black porcelain plate along with peach slices of pickled ginger, a slice of sunny lemon and a small sprig of green dill, traditional wasabi and soy sauce.

Tobiko goes well with rice, pasta, cucumber, avocado and any seafood. Caviar is the main component of not only Japanese, but also European delicacies, for example:

• roll "Green Dragon";
• roll “Tuna with cucumber”;
• cream hand roll with tuna;
• poke with trout and green tobiko;
• kimchi cabbage with shrimp and tobiko sauce;
• salmon in cream sauce with tobiko.

Useful properties

Tobiko is not only delicious, but also useful product. Caviar contains a huge amount of substances necessary for the functioning of the human body. He is not able to synthesize many of them on his own, and receives them only with food.

• Omega-3 and Omega-6 fatty acids provide the body with energy. The lack of the required amount of Omega fatty acids negatively affects the process of cell regeneration and protection against cancer.
• Vitamin A helps maintain immunity, protects liver cells, maintains visual acuity, and prevents dangerous eye disease - night blindness.
• B vitamins necessary for almost all processes occurring in our body. They participate in water-salt and carbohydrate metabolism, regulate the activity of the cardiovascular and nervous systems, and participate in the formation of hemoglobin.
• Vitamin C strengthens the immune system, participates in the synthesis of collagen and protein, and is responsible for the working condition of bones, ligaments, and cartilage.
• Vitamin E Helps absorb vitamin A, rejuvenates the body, gives it energy.
• Vitamin K normalizes metabolism in ligaments, musculoskeletal tissue, is responsible for the process of blood clotting and wound healing, helps to absorb calcium in the body.
• Vitamin PP has a positive effect on blood circulation and helps strengthen the cardiovascular system.

Macro- and microelements:

• selenium– a powerful antioxidant that fights the aging process;
• calcium- an important building material for the body, responsible for the skeletal system;
• potassium provides nutrition to the heart muscle;
• phosphorus has an important influence on the acid-base balance, without it full-fledged mental and physical activity of a person is impossible;
• sodium participates in acid-base balance and water-salt metabolism, removes excess potassium from the body, which is important for the proper functioning of the cardiovascular system;
• magnesium strengthens the nervous system, stimulates the gastrointestinal tract;
• iron is part of vital proteins, including hemoglobin, which saturates the blood with oxygen, and participates in metabolic processes.

Caviar brings maximum benefits to adults and children with poor health, anemia, and people with poor eyesight.

The calorie content of the product is low - 92 kcal per 100 g, caviar can be considered a dietary product:

• The delicacy contains the most protein - 13.0 g;
• carbohydrates account for 10.0 g;
• fat is 3.1 g.

Possible harm

1. Like any seafood, tobiko is a strong allergen. It is contraindicated for people suffering from this disease.
2. It is not recommended to consume flying fish caviar for people with high blood pressure and those suffering from urolithiasis.

What to replace it with?

If buying flying fish caviar is problematic, but you really want to make rolls, Lovers of this delicacy offer several replacement options:

• use tuna shavings or sesame seeds to sprinkle the rolls;
• purchase pollock or cod caviar for this purpose.

Professional chefs say that sesame seeds will significantly change the taste of the dish, and pollock and cod roe are too salty, have a bitter taste and can ruin the taste of the rolls.

According to the advice of masters of oriental delicacies, the best substitute for tobiko is capelin caviar, which is called masago. It comes in different colors. The most suitable red. It has a saltier taste, and the eggs are very similar in appearance to tobiko. Sometimes only big gourmets can tell the difference between tobiko and masago.

This caviar is no less healthy than tobiko. It contains iodine, potassium, magnesium, sodium, zinc, iron and will benefit your health.

You can find out the recipe for making California rolls with tobiko caviar in the following video.