Tobiko is made from the tiny, orange-colored eggs of over 40 species of flying fish. The eggs are small, ranging from 0.5 to 0.8 mm, and have a crunchy texture with a salty but slightly sweet taste. Natural tobiko has a red-orange color and a mild smoky or salty taste, but it's sometimes colored to change its appearance. 

Tobiko is smaller than salmon roe (ikura) but larger than capelin roe (masago). It's considered one of the most prized sushi roe.