Fish eggs have many variety of sizes, shapes and colors. Some types of fish eggs are very popular and often find in Japanese restaurants. There are Flying Fish Roe (Tobiko) and Caviar.  What are the differences of them?

Texture

These two kind of fish eggs has several diferentiate  textures. Flying Fish Roe (Tobiko) is the tiny, orange, pearl-like stuff you find on sushi rolls. It's a little bit crunchy while you taste it.

Besides, Caviar has a delicately firm texture that is transformed into a smooth and creamy, almost butter-like consistency, as it melts in mouth. The larger eggs of older sturgeon can sometimes subtlety “pop” in your mouth. Commonly Caviar has the black color.

Nutritions

Flying Fish Roe consists of 1g carbohidrat, 3g fat, 4g protein, 240mg sodium, and 94mg cholesterol.

You have to be careful and not excessive while consuming Flying Fish Roe, because it contains cholesterol.

How about Caviar? This one contains higher cholesterol level. Each 100g of Caviar has 18g total fat, 588mg cholesterol, 1500mg sodium, 181mg potassium, 4g total carbohydrat, and 25g protein.

Price

For those who want to buy these kind of fish eggs, you have to pay around 120.000 IDR for 500g Flying Fish Roe (Tobiko). This number is still relatively affordable.

However, Caviar is more pricey than Tobiko. Each 100g of Caviar labeled for around 2 Million IDR. It is really pricey  because this kind of sturgeon fish is very rare. Therefore, this kind of fish eggs known as one of the most expensive food ingredients in the world. It is also usually consumed by aristocratic.