<Tr> <Td> </Td> <Td> This article needs additional citations for verification . Please help improve this article by adding citations to reliable sources . Unsourced material may be challenged and removed . (February 2013) (Learn how and when to remove this template message) </Td> </Tr> <P> Tobiko (と びこ) is the Japanese word for flying fish roe . It is most widely known for its use in creating certain types of sushi . </P> <P> The eggs are small, ranging from 0.5 to 0.8 mm . For comparison, tobiko is larger than masago (capelin roe), but smaller than ikura (salmon roe). Natural tobiko has a red - orange color, a mild smoky or salty taste, and a crunchy texture . </P> <P> Sometimes tobiko is colored to change its appearance, other natural ingredients are used to accomplish the change, such as squid ink to make it black, yuzu to make it pale orange (almost yellow), or even wasabi to make it green and spicy . Sometimes a serving of tobiko contains several pieces, each having a different color . </P>

What is the orange stuff on my sushi