Tobiko!
Posted by susan at March 28, 2004 03:23 AMI thought it was Masago!
Posted by legofish at March 28, 2004 04:33 AMSure looks like caviar to me. What a pretty sight to wake up to on Sunday morning.
Posted by linda at March 28, 2004 05:59 AMNot being familiar with sushi, I'd call them roe. Like a rose, pretty regardless of the name.
Posted by cmb at March 28, 2004 08:05 AMDon't the waiters look at you weird when you photograph the food?
Posted by nantel at March 28, 2004 09:36 AMThe fish eggs are called tobiko and they are roe from flying fish, they come in two colors the one in the shot which is very cool by the way and also a kind if a neon green color ok
simon
Thanks for making me hungry. Wonder when the Sushi place down the street opens...
Posted by The Hearn at March 28, 2004 11:03 AMWhat a fantastic photo. I love it. The glistening and colors are wonderful. However I can't believe you'd actually eat this..! Nice one!
Posted by Robert Hirschi at March 28, 2004 12:36 PMcool closeup! I like the depth of field very much. and such vivid colors in those little eggs!
Posted by Sara at March 28, 2004 01:57 PMIntroducing the new Avocado roll :
The Orange *MARBLE* roll ;o)
___GREAT : : SHOT___!
it looks MUCH like caviar, really. that's what I first thought it is..
Posted by pilleriin at March 28, 2004 04:22 PMMushy orange stuff. Sorry, not that creative ;-) Great shot.
Posted by Marijn at March 28, 2004 04:28 PMGreat work.
Consider submitting your images to HPS
Houseplant Picture Studio
http://www.houseplantpicturestudio.com
It's look like sushi. nice shot
Posted by Reza at March 28, 2004 06:51 PMmmmm :) i'm hungry :D haha awsome shot
Posted by ecila at March 28, 2004 06:59 PMtasty!
Posted by fritz at March 28, 2004 08:10 PMActually it is Roe, specifically Salmon eggs harvested from the female before she lays them. Many kinds of sushi have these rolled on the outside as a decorative garnish.
The main difference between roe and caviar is that caviar is salted and usually from a sturgeon.
Once again Sam, I am in awe of your abilities.
by the way, here's my crappy shots at my local sushi place my first day with my DigRebel http://www.bradknapp.com/blog/archives/000038.html and some shots of salmon spearing shacks on the frozen lake http://www.bradknapp.com/blog/archives/000062.html
Posted by brad at March 28, 2004 08:36 PMTry fertilized eggs next time. It would bring more life to this colourful pic.
Posted by Boreo at March 28, 2004 09:02 PM...Ironically, I dissected a female fish last week in class, and this is exactly what we found inside her.
It's a bit disturbing to know that people eat this. Of their own free will, nonetheless.
Posted by Janine at March 28, 2004 10:29 PMSorry Brad, I have to agree with Simon, any sushi chef I've spoken to has said it's flying fish roe. mmmm, orange...
Posted by Hasan at March 28, 2004 10:39 PMi think they call them fish eggs....
Posted by switch at March 29, 2004 10:27 AMIt's likely Masago (from the colour). Here are some definitions from http://www.digitalsushi.net/definitions_3.html
I believe that both Masago and Tobiko are varieties of flying fish. (But I'm not 100% sure of that.)
** Ikura
Salmon roe. Large, orange roe, very salty in taste.
** Masago
Capelin roe, very similar to tobiko but slightly orange in color, not as common as tobiko in North America (though often caught here). Capelin, shishamo, is also served grilled (after being lightly salted) whole with the roe in it as an appetizer.
** Tobiko
Flying-fish roe, small, red-orange and crunchy, often served as part of maki-sushi but also as nigiri-sushi, commonly with quail egg yolk (uzura no tamago) on top (uncooked).
Like most things that look this appetizing, they are injected with Food Coloring. They come in more than 2 colors; I have even seen blue at a now defunct Sushi place in Chicago.
Posted by sarah at March 29, 2004 04:08 PMEvery Sushi and Sashimi place I've ever eaten at calls it Roe and some even call it Salmon Roe (not sure if it is from a Salmon though).
Posted by Pete at April 21, 2004 04:05 PM