Tobiko (とびこ) is the Japanese word for flying fish roe. It is most widely known for its use in creating certain types of sushi. Tobiko eggs are small, pearl-like blobs that range from 0.5 to 0.8 mm in diameter. Natural tobiko has a red-orange color, but it can easily take on the color of another ingredient to become green, black or other colors. Tobiko is larger than masago or capelin roe, and smaller than ikura, which is salmon roe. It’s often used in sashimi, maki or other Japanese fish dishes. Keep Frozen at -18°C Gross Weight: 500gm/pack Storage Instructions: Item must be keep in freezer. Please do not soak or defrost in the room temperature. Products should be keep in the refrigerator (chiller) for thawing. Highly recommended to consume as soon as it is thawed.