How to store black tobiko

Black tobiko is the small, crunchy roe of the flying fish, usually colored with squid ink and often served on sushi. It is not caviar in the strict sense, which means sturgeon roe, but it is stored in a similar way: cold, covered and not for long.

Unopened tobiko

Tobiko is commonly sold frozen. Keep it frozen until you are ready to use it, and follow the storage dates on the package. If your tobiko was sold refrigerated, keep it in the refrigerator and use it by the date on the label.

Thawing

Thaw it slowly in the refrigerator, in its container, rather than at room temperature or in warm water. A slow thaw helps keep the pearls crisp.

After opening

• Keep it covered and refrigerated.
• Use a clean, dry spoon each time, since moisture and food bits shorten its life.
• Use it within a few days, and sooner if the label says so.

Can you refreeze tobiko?

You can freeze leftover tobiko, but the texture suffers, and the pearls often turn soft or mushy after a second freeze and thaw. It is better to thaw only what you need, or to buy small packages. If you do refreeze, use it in cooked or mixed dishes rather than on its own.

How to tell it has gone bad

• A strong fishy, sour or ammonia smell
• A slimy or sticky texture
• Pearls that are mushy, clumped or leaking liquid
• Color that looks dull, gray or uneven

If you are unsure, throw it out.

Tobiko is not caviar

Tobiko is a different product from sturgeon caviar. It is smaller, crunchier and not typically eaten by the spoonful. Sturgeon caviar, like Opus Kaluga Hybrid, is fresh and unpasteurized, kept at 28 to 32°F, and enjoyed within 48 hours of opening. See what caviar tastes like for how the two compare.

Opus Caviar is opening soon with same-day courier delivery of Kaluga Hybrid caviar across the South Bay. Join the list to be first to order.