December 29th 2024.
The majestic flying fish has a unique torpedo shape with large pectoral fins that resemble wings. This allows them to propel themselves out of the water and glide through the air, making it easier for them to escape from predators. You may have heard of this fish before, but not by its name. In fact, you may be familiar with its eggs, tobiko, which are often used in sushi dishes.
Tobiko is a delightful addition to any meal with its briny and slightly sweet flavor. The small, crunchy orange roe is commonly found coating a California roll or mixed into a spicy tuna dish. It is typically preserved with salt, but can also come in different colors and flavors, depending on how it is cured. For example, it can be red from beetroot, yellow from yuzu, black from squid ink, or green from wasabi.
One popular sushi restaurant in Portland, Maine, called Mr. Tuna, serves a seafood roll that is topped with tempura flakes, scallions, and a generous amount of shiny red tobiko. According to Chef Jordan Rubin, the red tobiko adds a subtle yet delicious fish flavor to the dish. He purposely piles it on top so that it is not just a decorative afterthought, but rather the star of the show.
However, this is tobiko's dilemma, and the dilemma of many other beautiful things in the world. Its beauty often overshadows its function. Unless you are specifically ordering a tobiko nigiri from a sushi menu, it can be easy to overlook or take for granted. But when you start cooking with it yourself, you realize its true potential.
Not only is tobiko a tasty addition to any dish, but it is also much more affordable than caviar. This means you can enjoy it at home without breaking the bank. In Japanese and Korean households, cooks often use flying fish roe in creative ways to highlight its vibrant salinity. It can be sprinkled on top of a bowl of rice, mixed into mayonnaise and baked onto mussels, or added to a plate of creamy pasta for a touch of elegance.
If you are craving the flavors of the seaside, a quick and easy wafu (Japanese-style) tobiko pasta is the perfect dish. In just 20 minutes, you can satisfy your taste buds and celebrate with a glass of Champagne in hand. The pasta is made with a simple yet delicious sauce consisting of cream cheese, pasta water, soy sauce, and wasabi paste. Finely chopped scallions and shredded nori add freshness and a touch of sushi to the dish. And of course, a healthy serving of tobiko is stirred into the pasta and sprinkled on top for rich seafood flavor and a fun, poppy texture.
So next time you are looking for a unique and tasty addition to your meal, consider using tobiko. You can find it in the refrigerated section of most grocery stores near the fish counter. And as you enjoy this midnight pasta with your favorite bubbly or sake, let it symbolize the short distance between one year's end and another's beginning. Cheers!
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[Generative AI is experimental.]
