After harvesting, tobiko is cured with salt and takes on a smoky, salty flavor, in addition to a striking orange color. Caviar, on the other hand, are the salt-cured eggs of sturgeon.

The Taste Of Tobiko Overall, tobiko is salty, savory, and smoky in flavor. It has a slight sweetness but not enough to overpower the saltiness of it.

Even better, tobiko is a fraction of the price of caviar, so you can have your roe at home and eat it, too. Many cooks, particularly in Japanese and Korean households, use flying fish roe in all ...