Tobiko is the roe of which fish?

Roe is the fully ripe internal egg masses in the ovaries, or the released external egg masses of fish and certain marine animals, such as shrimp, scallop, sea urchins, and squid. As a seafood, roe is used both as a cooked ingredient in many dishes and as a raw ingredient.

Tobiko is the Japanese word for flying fish roe. It is most widely known for its use in creating certain types of sushi.

The eggs are small, ranging from 0.5 to 0.8 mm. For comparison, tobiko is larger than masago (capelin roe) but smaller than ikura (salmon roe). Natural tobiko has a red-orange color, a mild smoky or salty taste, and a crunchy texture.