Tobiko is the Japanese word for flying fish roe. It is used to garnish many different types of sushi. Tobiko often used as an ingredient in California rolls. The eggs are small, ranging from 0.5 mm-0.8 mm. For comparison, tobiko is larger than masago (capelin roe), but smaller than ikura (salmon roe). Plain tobiko has a red-orange colour, a mild smoky/salty taste, and a crunchy texture. Masago, i.e. Capelin roe, is often substituted for tobiko due to its similar appearance and flavour, but is of much lesser quality.