Black Tobiko Caviar

This tobiko delivers bold visual impact and a crisp, satisfying pop, making it a favorite for both professional chefs and adventurous home cooks. Harvested from wild-caught flying fish off the coast of Iceland, this tobiko is naturally small-grained and firm, with a clean ocean flavor that finishes lightly briny rather than fishy. The dramatic black color adds instant contrast and refinement to any dish, turning even simple preparations into eye-catching presentations.

Black tobiko is most commonly used in Japanese cuisine, where it’s prized for its texture as much as its flavor. Sprinkle it over sushi rolls, nigiri, poke bowls, or chirashi for a crunchy finish, or use it as a garnish for seafood canapés, deviled eggs, or creamy dips. It also works beautifully as a modern accent on oysters, scallops, or cold pasta dishes, where its salinity and snap balance richer ingredients.

Marky’s sources tobiko with the same care applied to its fine sturgeon caviars, ensuring consistent quality and freshness. More approachable in price than traditional caviar, black tobiko offers an affordable way to add luxury, texture, and visual drama to everyday entertaining or restaurant-level plating.

Ingredients: Flying fish roe (wild caught), mirin, bonito extract (dried bonito powder, glucose, lactose, disodium succinate, disodium inosinate, dried kelp powder), soy sauce (water, soybeans, wheat, salt) sugar, salt, Japanese rice vinegar, sodium sorbate, FD & C Yellow #6, Blue #1, Red #40.