Description
Tobiko (Orange) — bright colour, clean “pop” for sushi & garnish
Imported flying fish roe cured for a vivid orange hue with a crisp, delicate “pop”. Ready to use after controlled thaw, it finishes sushi rolls, gunkan, nigiri, canapés, poke and seafood pasta with colour, texture and a clean briny-sweet lift. Supplied 1 × 500 g; sold per 500 g tray.
Applications & menu ideas
Sushi & don
Nigiri/gunkan topping, roll garnish, chirashi bowls—adds sparkle and texture without overpowering.
Canapés & tartares
A final spoon for colour/contrast on salmon/tuna tartare, blinis, deviled eggs, mini tart shells.
Poke & salads
Sprinkle over poke, cold noodles or crisp salads for a briny-sweet accent and visual lift.
Pasta & seafood
Fold gently into seafood pasta or finish cream sauces just before service to retain texture.
Operational advantages
Consistent finish
Uniform grain size and colour for repeatable plate presentation across outlets.
Low prep
Thaw under refrigeration, dab surface moisture, portion; no additional seasoning required.
Yield friendly
Fine grains distribute widely—small portions deliver high visual impact.
Menu versatility
Works from sushi bars to banquets, finger foods and premium retail hampers.
Technical notes
- Type: Flying fish roe (tobiko), cured; frozen.
- Profile: Bright orange colour; clean briny-sweet flavour; delicate crunchy “pop”.
- Thawing: Thaw unopened in refrigerator (0–4 °C); avoid ambient/thaw-in-water methods.
- Service: Dab surface moisture; handle cold; add at plating to preserve texture.
- Storage: Keep frozen ≤ −18 °C; once thawed hold 0–4 °C and use within 48–72 h; do not refreeze.
- Allergen: Fish (roe). Cure may contain soy/mirin depending on batch.
Logistics & terms
Pack & supply
Add-on specifications
| Grain size | Fine, uniform eggs for even coverage and visual sparkle. |
|---|---|
| Colour stability | Best retained when kept cold and added at plating. |
| Sodium note | Lightly salted cure; additional salt rarely needed in garnish quantity. |
| Chef tip | Use non-reactive spoons; avoid squeezing/pressing to preserve “pop”. |
Learn more
Bulk Supply · Frozen Tobiko Orange — 1 × 500 g (Imported)
Ask for today’s roe pricing, carton availability, and cold-chain delivery windows in Delhi-NCR. Outstation dispatch arranged with MOQ.
- Bright orange colour
- Crisp “pop” texture
- Sashimi-grade garnish
- Cold-chain handled
*Free delivery on bulk orders within Delhi-NCR · Outside NCR: MOQ 40 kg · GST extra · Cold-chain freight as applicable
Frozen Tobiko (Orange) — Frequently Asked Questions
What is tobiko and how does the orange variant taste?
- Tobiko is cured flying fish roe with fine, crunchy eggs.
- Orange variant: clean briny-sweet flavour with delicate “pop”.
- Ideal as a finishing garnish on sushi, poke and canapés.
How should I thaw and handle it safely?
- Thaw unopened tray in a refrigerator at 0–4 °C (overnight).
- Do not thaw at room temperature or in water.
- After opening, keep chilled and handle with clean, non-reactive spoons.
Can I refreeze tobiko after thawing?
- No. Refreezing degrades texture and quality.
- Use within 48–72 hours once thawed and kept at 0–4 °C.
How salty is tobiko? Do I need extra seasoning?
- Lightly salted cure; designed as a ready-to-use garnish.
- Additional salt rarely needed in finishing quantities.
What is the pack format and unit of sale?
- Tray: 1 × 500 g, frozen.
- Unit sold: per 500 g tray; full cartons on request.
Is tobiko the same as masago or ikura?
- Tobiko: Flying fish roe; fine grains; crunchy “pop”.
- Masago: Capelin roe; smaller/finer; milder; budget-friendly.
- Ikura: Salmon roe; large pearls; rich umami.
Allergen & dietary information?
- Allergen: Fish (roe).
- Cure may include soy/mirin depending on batch—check label if required.
Delivery terms & MOQ (outside NCR)?
- Delhi-NCR: Free delivery on bulk orders.
- Outside NCR: Minimum order 40 kg.
- GST extra; outstation cold-chain freight/packing as applicable; samples on request.
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