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Tobiko (flying fish roe)
Small crunchy flying fish roe, most often orange, saltish-sweet with a light smoky flavour, for decoration and texture on sushi, rolls and tartares.
Tobiko (flying fish roe) is small (about 1 mm) crunchy flying fish roe, most often orange, saltish-sweet, with a light smoky flavour and a characteristic popping crunch on the teeth. It is used for decoration and texture on sushi, rolls, gunkan, sashimi, tartares and canapes, added to spicy sauces and sprinkled over seafood appetizer platters.
Recipes with this ingredient
Recipe by Ilya Buchkin, chef at Fish Culture.
13
10
40
The chef from the Kimchi restaurant shared the recipe with us.
17
4
20
Recipe by Maxim Tarusin, chef of the restaurant "Voskhod".
10
4
30
Recipe from Delicatessen restaurant.
15
4
80
The recipe was shared by the chef of the bar "Kotelnaya" Dmitry Pogorelov.
15
7
20
An excellent constructor dish from Hawaii. It is based on rice (you can also use other cereals), greens, fish or seafood and sauces. There are many poke recipes, but ours is the closest to the basic one, which leaves a lot of room for imagination. To make poke, take the products that you like and feel free to add them to your plate.
16
4
40
Recipe from Domenico Filippone, chef of the yacht restaurants "Chaika" and "Lastochka". A ceremonial version of a traditional salad, where delicate crab meat is assisted by cream cheese and two types of caviar are used at once - red and to biko .
13
4
20
The salad by Domenico Filippone, chef of the Chaika and Lastochka yacht restaurants, is one of the best examples of slightly banquet cuisine. The crystal bowl, ingredients laid out through a ring, and even the champagne jelly give it a hundred festive points head start. By the way, the champagne here is not just for the entourage. The noble wine sourness perfectly sets off the taste of any seafood. And in a noble combination with crab and shrimp, it sounds like "Jingle Bells.
11
4
20
Don't be scared by the abundance of ingredients, it's not difficult to cook at all. Chef Glen Ballis cooked this squid when he headed the kitchen at Magura Asian Bistro.
16
2
20
Recipe provided by Dmitry Son, chef of the K-town Korean BBQ restaurant.
15
2
20
Recipe by Vlad Korpusov, chef of the Stories restaurant.
10
2
20
Recipe by Alexey Kogay, chef of the restaurant "Sakhalin".
9
1
20
An important Hawaiian dish, in which almost anything is added to the rice base and fish. In this case, the fish was replaced with crab sticks and wonderful smashed cucumbers were added to them. A recipe from one of the brand chefs of the gastromarket "Around the World" Alexey Kogay from our program "Food for the Night.
15
2
20
The recipe was shared by the chef of the Fishop cafe Timur Abuzyarov.
23
4
60
