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where can i find a container of tobiko in manhattan?

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i want to make some sushi with tobiko, but can't seem to find it.

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  1. Sunrise Mart at EV, Katagiri, and Yagura always have it. A lot of the Korean grocery stores like M2M carry it as well.

    1. Sunrise Mart and Fairway both have tobiko. You can also try the Japanese Market on 59th between 3rd and 2nd.

      1. Han Ah Reum market on E 32nd St. sells it in those rectangular plastic containers that takeout places often use to package slices of cake. I've never tried it, so I can't speak for its freshness, but in general, the seafood and meat sold at Han Ah Reum are high quality.

        2 Replies
        1. re: cimui

          Wow, I had no idea it was a preserved food product: http://www.chow.com/stories/10200

          So never mind that bit about freshness!

          1. re: cimui

            While it is ok to freeze, thaw, and refreeze tobiko, it does have an impact on the flavor and texture as each time you do this the tobiko loses moisture. Also, if you thaw the tobiko in keep it in the fridge without freezing it after use immediately, it will still spoil in a few days (you can smell it).

            The impact of freezing and thawing is less significant to masago.

        2. I previously found some at the wholefoods on 6th ave and 24th St. too.

          1. Just a quick note that some places sell masago, which is similar to tobiko but inferior and cheaper. Check the label first before you purhcase.

            Sunrise Mart and Katagiri carry both.

            2 Replies
            1. re: kobetobiko

              (old post I know...) How long will the tobiko usually stay fresh from you date or purchase?

              1. re: michele cindy

                I recently called a local sushi restaurant to find out, and the chef told me that it should keep for a week after thawed. If you have a big box of it, you just thaw, take what you need, then refreeze. Do this every time. I'm on my forth day with a sealed jar of tobiko in the fridge. Still nervous to use it, but I'm sure I can trust a sushi chef.