Torpedo-shaped with large pectoral fins, the majestic flying fish propels itself out of the water, gliding to evade predators, making its tobiko both beautiful and functional.
At Mr. Tuna in Portland, the chef prefers to use generous amounts of red tobiko on seafood rolls, appreciating its subtlety and clean fish flavor while placing it prominently.
Tobiko, often overshadowed by its appearance, is economical compared to caviar and is utilized in many creative culinary applications, from rice to pasta dishes.
This speedy wafu tobiko pasta highlights the vibrant salinity of flying fish roe, serving as a dynamic seaside meal ready in just 20 minutes.
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