The jewels of Japanese cuisine. Tobiko (flying fish roe) comes in orange, green (wasabi), and yellow varieties. Masago (capelin roe) is smaller and more affordable. Used as garnish for sushi, poke bowls, canapés, and as a finishing touch on any seafood dish.

Why Chefs Love It

Instant visual luxury — a spoonful of tobiko transforms any dish
Three colours (orange, green, yellow) for different visual effects
Masago is a more affordable alternative that works in high-volume applications
Long shelf life frozen — defrost what you need, keep the rest

Health & Nutrition

13g

protein per 100g

calories per 100g

fat per 100g

Good source of protein with low fat
Rich in omega-3 fatty acids
Contains vitamin B12 and selenium
High in phosphorus and riboflavin