How is tobiko or flying fish eggs harvested?

Tobiko, the Japanese name for flying fish roe, is harvested in a fascinating and surprisingly delicate process:

1. Capturing the Flying Fish:

* Flying fish are primarily caught using drift nets, long nets that hang vertically in the water and are pulled by the boat.

* These nets are designed to catch the fish without damaging them, and they are often used at night when the fish are more active near the surface.

2. Processing the Roe:

* The eggs are extracted: The captured flying fish are carefully processed, and their roe is extracted. This is usually done by hand to ensure the eggs are not damaged.

* Curing: The eggs are then cured to preserve their flavor and texture. This involves soaking them in a brine solution, usually containing salt, sugar, and sometimes other ingredients like soy sauce or sake. The curing process can vary depending on the desired color and flavor of the tobiko.

* Coloring: Tobiko is often colored for aesthetic and culinary purposes. The most common colors are red (from paprika), orange (from food coloring), and black (from squid ink).

Important Note: The harvesting and processing of tobiko are regulated in many areas to ensure sustainable fishing practices. This helps protect the flying fish population and the delicate ecosystem they inhabit.

Additional Details:

* The type of tobiko used in sushi and other dishes can vary. The most common variety is "masago" (capelin roe), which is often used as a substitute for tobiko due to its lower cost.

* Tobiko is a popular topping for sushi, as it adds a salty, briny, and slightly sweet flavor to the dish.

Let me know if you have any other questions about tobiko!