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|3.5 servings per container|
|Serving Size: 1 tbsp|
|Calories from Fat||30|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||3 g (5%)|
|Saturated Fat||.5 g (3%)|
|Trans Fat||0 g|
|Cholesterol||90 mg (30%)|
|Sodium||240 mg (10%)|
|Total Carbohydrate||0 g (0%)|
|Dietary Fiber||0 g (0%)|
These tiny eggs of the flying fish, black in appearance, offer a surprising crunch and briny flavor. Wild caught. www.caviarrusse.com. Product of USA.
Flying Fish Roe, Salt, FD&C Red 40, Blue 1, Yellow 5 and 6.
Keep refrigerated at 28-38 degrees F; C +/- 4 degrees. To Open: Employ the use of a bottle opener to remove the metal cap in an upward motion. Serving Suggestions: Decorate deviled eggs with black tobiko roe (omit paprika). Serve on cucumber slices with fresh dill, cilantro or chives. Prepare a fresh or smoked salmon tartare and top with black tobiko roe. Create a dip for raw vegetables, grilled bread or crackers (mix equal parts of whipped cream cheese and creme fraiche and carefully add in the desired portion of black tobiko roe and herbs). Garnish cream based soups, such as potato vichyssoise, with black tobiko roe and fresh herbs. Add black tobiko roe to fish courses such as poached or smoked salmon, seared tuna, cocktail shrimp, fish terrines or mousses. Toss black tobiko roe into cream/butter sauce pasta dishes: such as fettuccini alfredo or lobster ravioli. Prepare luncheon salads or tea sandwiches comprised of egg, poached salmon, tuna nicoise, caesar, etc. and garnish with black tobiko roe. Top potato pancakes or blinis with creme fraiche (or sour cream) and black tobiko roe: add smoked salmon if desired.
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