Tobiko
Tobiko(とびこ) is the Japanese word for the 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.