do u know something about tobiko-flying fish eggs.

On 14 Feb 2006 06:44:33 -0800, "kunal" > asked:
> do u know something about tobiko-flying fish eggs.

Aside from the easily discernable facts that you're illiterate,
ignorant, or (more likely) a combination of both? Yes.

These very small, lightly brined eggs are usually colored orange
(or pale yellow) and offer a mild crunch and saltiness, are wildly
available in many markets. They are also being offered in a
variety of colors and flavors.

These roes (fish eggs) have a crunchy texture, similar to raw
onion or celery, with a slightly sweet taste. They can easily work
as a garnish for hors d’oeuvres, are a mainstay with sushi
(tobiko) and included as crowning touches to many other Japanese
dishes.

Tobiko can be added to sauces and dressings to provide a touch of
color and texture. Unlike sturgeon caviar, it does not change
texture when sitting in a liquid emulsion -- even when heated.

The Ranger

On 14 Feb 2006 06:44:33 -0800, "kunal" > wrote:

>do u know something about tobiko-flying fish eggs.

I like to eat them. I know that.

modom

kunal wrote:
> do u know something about tobiko-flying fish eggs.
>

yes, i use them in my sushi

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