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April 15, 2009
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(StockDisc)
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Is tobiko good for you?
— Joanne
Seattle, Washington
 First of all, let's clarify what we're talking about for those not in the know. Tobiko is the tiny, orange, pearl-like stuff you find on sushi rolls. It's actually flying fish roe, which technically makes it a caviar (albeit less expensive than its sturgeon cousin).
Tobiko adds crunchy texture and salty taste to the dish, not to mention artistic flair. It even comes in multiple colors—black, orange, red, green—all with different flavors and levels of spice. In its natural state, however, it is not very flavorful. Only after it's been processed with simple preservatives and flavoring does it take on the form most of us would recognize.
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Do you have a question of your
own?
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As for whether or not it's nutritious, this is a difficult question to answer confidently given how little is known about tobiko processing. Little nutrition information is available for tobiko at this point because it's not a mainstream (no pun intended) food. However, it seems that it is relatively low in calories and presumably a decent source of protein and selenium, a trace mineral important in the production of antioxidants. The short answer: it's not bad for you.
Walter DeNino
Walter F. DeNino is the president and founder of Trismarter.com, an online triathlon coaching and sports nutrition service. After obtaining degrees in both nutritional sciences and dietetics, he is currently studying medicine at the College of Medicine of the University of Vermont. DeNino is a former member of the USA Triathlon Olympic Resident program, in which he lived and trained at the Olympic Training Centers in California and Colorado. He has received numerous academic honors and has been widely published in medical literature and the popular press. He is an active runner, swimmer, and cyclist.
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