| An ocean fish that commonly jumps out of the water and glides airborne over the surface for a distance of 10 to 20 feet. Small in size (12 to 15 inches generally), the Flying Fish has large oversized pectoral fins and a split tail with a larger surface area on the lower tail section than on the upper tail section. Some species have both large pectoral fins and smaller pelvic fins that serve to enable longer gliding distances. The meat of the Flying Fish is firm, tender and white in color, providing a good tasting meat that can be baked, fried, grilled, steamed, or served in stews. It is best to eat Flying Fish soon after they have been caught, since they do not keep well for shipping long distances.
The small roe of the Flying Fish is readily available and served as a form of caviar, which is referred to as Tobiko in Japan. Small in size and crunchy in texture Flying Fish eggs are enjoyed as a delicacy. The eggs are commonly served as a topping for cheese and crackers, as a garnish for sushi, crab cakes, or other appetizer selections. The natural color of the roe is orange in however, Flying Fish eggs (Tobiko) are colored for presentation and to denote various flavors. The natural orange and the squid colored black roe are slightly sweet in flavor with a mild salty overtone while the yellow colored eggs typically have a ginger flavor. Green eggs are flavored with Wasabi, providing a mildly spicy flavor and the red eggs are often flavored with chili pepper seasoning to add a spiciness in flavor. The Flying Fish eggs or caviar as it is also referred to, are semi-hard (crunchy) in texture and will not soften like other varieties of caviar when added to liquids or sauces. |
