Not everyone knows this, but Tobiko is Flying Fish roe. Notice the Japanese-sounding name: it’s used in sushi, often as an ingredient in California rolls.
Wasabi is added to Tobiko for a delicious combination of flavors favored by sushi lovers all over the world.
The flavor of the eggs themselves is mildly smoky and a bit salty with a little bit of a crunch. The eggs are known by sushi aficionados for their very tiny size, which is smaller than masago or smelt roe.
Nutrition-wise, you couldn’t ask for a better source of Omega-3, protein, and vitamins.