Crab Roe Ingredients: Premium Garnish for Macao Sushi Restaurants
In Macao's sushi and Japanese cuisine market, crab roe ingredients (including crab miso, crab roe, crab eggs and tobiko) are essential for enhancing dish value. These ingredients not only provide visual appeal but also deliver unique umami layers, making them the perfect finishing touch for gunkan rolls, seafood donburi and crab meat dishes. Inari Global Foods imports various crab roe products directly from Japan, Canada and Iceland, offering Macao restaurants the most comprehensive selection.
Detailed Crab Roe Product Classification
- Crab Miso (かにみそ): Crab hepatopancreas (commonly known as crab roe or crab paste), with rich, bittersweet flavor. It's a premium garnish for udon, miso soup and gunban rolls. Snow crab, hairy crab and king crab miso vary in quality
- Crab Eggs (かにこ): Female crab's ovaries and eggs, with small颗粒, orange-red color, and rich, savory taste. Snow crab (ズワイガニ) eggs are commonly used as premium sushi garnish
- Tobiko (とびこ): Flying fish roe, smaller than salmon roe, with crispy texture. Available in original (orange), red (spicy), green (wasabi), black (squid ink) flavors. Standard topping for California rolls and gunkan rolls
- Snow Crab Roe (松葉かに内子): Mature crab egg masses from female snow crab, orange-red solid form, richest flavor, highest price
- King Crab Roe: King crab hepatopancreas, yellow-green color, milder flavor, suitable as garnish or dish seasoning
Storage and Thawing Methods
- Crab Miso (canned or frozen bag): Store unopened at -18°C, shelf life 12 months. After opening, transfer to airtight container and refrigerate (0-4°C), use within 72 hours
- Tobiko (とびこ): Thaw slowly in 4°C refrigerator for 12-24 hours. Do not use hot water or microwave. Use immediately after thawing, do not refreeze
- Snow Crab Eggs: Store frozen in vacuum packaging, after thawing keep refrigerated at 4°C, use within 48 hours
Macao Restaurant Usage Calculations and Procurement Guide
- Approximately 8-12g tobiko per gunkan roll
- Approximately 60-80g tobiko per California roll (8 pieces)
- Sushi restaurant with 50 daily customers consumes approximately 3-5kg tobiko monthly
- Restaurant with 100 daily customers consumes approximately 8-12kg monthly
- Recommend maintaining 2-week safety stock (thaw in batches according to actual usage)
Crab Miso Restaurant Applications
- Crab Miso Gunkan Roll: Use directly as sushi garnish, paired with shiso leaves or cucumber strips - premium option for Omakase
- Crab Miso Udon: Add to broth while cooking for rich soup base
- Crab Miso Baked Shell: Fill back into crab shell and bake until golden - visually stunning appetizer
- Crab Miso Sauce: Mix with butter to create sauce for seafood pasta or risotto
Inari Global Foods Supply Advantages
- Full Variety Procurement: Crab miso, tobiko (multiple colors), snow crab eggs, king crab roe - one-stop procurement
- Quality Certification: All crab roe products hold Japanese Ministry of Health or Canadian CFIA export health certificates
- Batch Tracing: Complete records of fishing grounds, processing facilities and cold chain for each batch
- Flexible Specifications: Tobiko available in sizes from 500g to 10kg
- 48-Hour Cold Chain: Uninterrupted frozen delivery throughout
Frequently Asked Questions (FAQ)
Q1: What's the difference between Tobiko (とびこ) and Crab Eggs?
Tobiko is flying fish roe, small and crispy, with multiple colors and flavors available - standard topping for California rolls and gunkan rolls; crab eggs are female crab eggs, even smaller, with richer and sweeter flavor, higher price. Premium tobiko wholesale price ranges MOP 85–140 per 500g pack, while snow crab eggs are 5–10× higher at MOP 420–680 per 200g; crab miso averages MOP 95–160 per 300g tub.
Q2: Can Crab Miso be used as a sauce?
Yes. Crab Miso (かにみそ) has rich flavor and can be mixed with butter, sake or broth to create various sauces for Japanese and Western dishes. Note that crab miso already contains salt, so reduce salt accordingly when seasoning.
Q3: How long can thawed tobiko be stored?
Thawed tobiko can be stored in 0-4°C refrigeration for 3-5 days, but use within 72 hours for best texture. Do not refreeze - recommend thawing in batches based on daily usage.
Q4: What's the flavor difference between different colored tobiko?
Natural orange tobiko has the most authentic flavor with oceanic umami; red is typically colored with chili, with mild spiciness; green is colored with wasabi or nori, with wasabi aroma; black is colored with squid ink, with subtle squid flavor.
Q5: How much price difference between Snow Crab Eggs and regular Tobiko?
Snow Crab Eggs (内子) are premium ingredients, typically 5-10 times the price of tobiko, suitable for high-end Omakase restaurants or seasonal dishes.
Frequently Asked Questions
What's the difference between Tobiko (とびこ) and Crab Eggs?
Tobiko is flying fish roe, small and crispy with various colors; crab eggs are female crab eggs, smaller with richer, sweeter flavor, higher price.
Can Crab Miso be used as a sauce?
Yes, crab miso has rich flavor and can be mixed with butter, sake or broth to create sauce. Note it already contains salt, so reduce salt accordingly.
How long can thawed tobiko be stored?
After thawing, store in 0-4°C refrigeration for 3-5 days, use within 72 hours for best texture. Do not refreeze, thaw in batches based on daily usage.
What's the flavor difference between different colored tobiko?
Natural orange is most authentic with oceanic umami; red has mild spiciness; green has wasabi aroma; black is squid ink colored with subtle squid flavor.
How much price difference between Snow Crab Eggs and regular Tobiko?
Snow crab eggs are typically 5-10 times the price of tobiko, suitable for high-end Omakase or seasonal dishes.
