What is Tobiko and Why is Bethenny Frankel So Obsessed With It?

If you’ve run across the Bethenny Frankel chicken salad or bagel trend, chances are good that you’ve also heard of tobiko, the tiny fish eggs that Frankel loves to add to so many things. It’s her secret weapon to make even the simplest foods taste and feel a little bit fancier. 

You might have seen tobiko at your local sushi spot, but do you know what it is or where to buy it? If you want to be a little bit fancy like Frankel, we did the research so you, too, can add a little luxury to your breakfast, lunch or dinner. 

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What is Tobiko?

Tobiko is fish roe, or eggs, from flying fish, usually Japanese flying fish. These fish are native to the Northwest Pacific Ocean, near Southern Japan and Taiwan. Tobiko comes in many colors and varieties (it has the ability to take on different flavors, so it can be cured, dyed or flavored accordingly). 

The eggs are also super small, around 1 millimeter each, so to really taste anything and make an impact on your meals, you need a hefty scoop of dozens of eggs at a time. If you’ve seen any of Frankel’s videos, you’ll see that she loads her food up with tobiko, and this is why. As a bonus, tobiko is a pretty good source of omega-3 fatty acids as well as protein and contains vitamin A, vitamin B12, vitamin D, vitamin E, selenium and iodine. A one-tablespoon scoop has 3 grams of protein and only about 20 calories. 

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Is Tobiko the Same as Caviar?

Tobiko is similar to caviar in the sense that they’re both fish eggs, but that’s about it. Caviar comes from sturgeon species of fish, which are rare and must be fully mature before their eggs can be harvested (for context, it can sometimes take up to 10 years for a female sturgeon to produce quality caviar). In addition, the steps of harvesting and processing caviar are quite tedious as the producers have to be extremely careful with the eggs. Caviar pearls are larger than tobiko, too, with a slightly different, more pronounced, flavor. All of these factors mean that caviar costs significantly more than tobiko. 

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What Does Tobiko Taste Like?

Tobiko tastes kind of fishy, but not overly so, and as one Redditor puts it: “The mouthfeel when they pop is sooo cool! I find them slightly sweet.” Some also note the citrus flavors or even slight nutty flavors in tobiko as well as the very present brininess (tobiko is pretty high in sodium, after all). Keep in mind that tobiko typically has flavors added to it (see the list below for more detail), which will impact the taste.

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What Are the Types of Tobiko?

• Orange tobiko: The most common tobiko you’re likely to encounter, orange tobiko gets its color from yellow food coloring and is cured in a combination of dashi, soy sauce and mirin. 
• Red tobiko: Red tobiko is slightly spicier as it’s cured with chilies. Sometimes, producers will cure with beets and thus, your red tobiko will not be spicy, but sweeter. Red tobiko also uses red dye in its production. 
• Green/wasabi tobiko: This one is produced with, you guessed it, wasabi. It has a spicy flavor and a green tint to it. This tobiko can also be cured with sake and may have the addition of green food coloring. 
• Black tobiko: Black tobiko is made with squid ink to give it that dark color, and is also infused with nuts. Some producers may also use blue, red and yellow food dye to make it super black. 
• Yellow tobiko: Yellow tobiko is often flavored with yuzu, the fragrant, sour citrus fruit that comes from China but is more commonly associated with Japanese or Korean cuisine. The addition of yuzu gives yellow tobiko its zesty, citrusy flavor. Sometimes, ginger is also used in this variety. Yellow food dye may also be added for a brighter color. 
• Golden tobiko: The most natural of all the tobiko varieties, golden tobiko is cured and produced without any food dyes. It’s only cured with salt and no other extra ingredients, making it a truer flavor for those seeking a more traditional approach.

You may come across a few other similar varieties in your search, so here’s the scoop on those: 

• Masago: Masago eggs are even smaller than tobiko (if you can imagine that!) and come from capelin smelt fish. People note flavor differences between the two, with some saying that masago is a little more bitter than tobiko.
• Ikura: These bright orange eggs come from salmon and are noticeably larger, softer and sweeter than tobiko (but have less of a “pop”) despite having the same color.

• Ebiko: Less common in North America is ebiko, which is shrimp roe (you’re more likely to find it in Japan). It’s similar to tobiko in its appearance, flavor and texture.

Where Do You Buy Tobiko and How Much Does it Cost? 

While the regular chain supermarkets (including Whole Foods) do not carry tobiko, your local Asian market will likely have it. Also check larger Asian grocery store chains, like H Mart, Uwajimaya and Mitsuwa Marketplace. Look for it in the seafood section in a little plastic container. It should be around $15 for a container or anywhere from $7 to $12 per ounce. Amazon also carries various kinds of tobiko (including vegan versions) for around the same price. 

How Do You Use Tobiko?

Tobiko is traditionally used on top of sushi rolls and if you make them yourself at home, you can easily replicate them. The only problem is, you’ll have a whole container of the stuff. So in addition to sashimi or sushi rolls, you can add tobiko to your omelets, and of course, on top of your chicken salad-topped bagels a la Frankel. Or you could go the route of this Redditor: “One of my favorite sushi pieces is just a lump of tobiko with a raw quail egg on top–delicious!”  

Tobiko is also a fun ingredient to keep in mind as we head into the holidays. The affordable fish roe is a fun thing to put out at brunch and would be perfect for topping blinis (mini buckwheat pancakes) for New Year’s Eve. 

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