이 제품에 대해 글로벌 공급망 인텔리전스 네트워크에 수출업체 96개와 수입업체 93개가 색인되어 있습니다.
256건의 공급업체 연계 거래가 상위 10개 국가에 걸쳐 요약되어 있습니다.
현재 프리미엄 공급업체 0개와 카탈로그 항목 0개가 등록되어 있습니다.
도매 샘플 항목: 5건; 산지가 샘플 항목: 0건.
이 페이지 데이터셋의 최신 기준 연도는 2026입니다.
페이지 데이터 최종 업데이트일: 2026-06-23.
Flying Fish Roe에 대한 글로벌 공급업체 거래, 수출 활동 및 가격 벤치마크
상위 10개 국가에 걸친 공급업체 연계 거래 256건을 분석하고, 월간 단가 벤치마크로 Flying Fish Roe의 수출 경쟁력과 소싱 리스크를 추적하세요.
Flying Fish Roe 국가별 공급업체 거래 및 수출 모멘텀 전년 대비 변화
Flying Fish Roe의 긍정적/부정적 전년 대비 변화를 비교해 성장하는 공급 시장과 약화되는 수출 경로를 식별하세요.
Flying Fish Roe의 YoY 변동 상위 국가는 태국 (-58.7%), 중국 (-19.4%), 아랍에미리트 (-15.7%)입니다.
Flying Fish Roe 국가별 공급업체 거래 및 단가 요약
2025-07 기준으로 Flying Fish Roe 국가별 거래 건수와 월간 단가/물량을 비교해 공급업체 및 수출 시장 우선순위를 정하세요.
2025-12 기준, 노출 가능한 Flying Fish Roe 거래 단가가 있는 국가는 인도네시아 (52.00 USD / kg), 미국 (30.34 USD / kg), 일본 (23.67 USD / kg), 중국 (20.82 USD / kg), 페루 (18.04 USD / kg), 외 2개국입니다.
최신 5건의 Flying Fish Roe 도매 업데이트를 활용해 현재 수출 가격 포인트와 원산지 수준 공급업체 변화를 검증하세요.
일자
항목명
단가 (USD)
2026-04-01
날치알 ********* * *** *** ** ***** **
152.79 USD / kg
2026-04-01
날치알 ********* * *** *** ** ***** **
462.40 USD / kg
2024-08-01
날치알 ********* * *** *** ** ***** **
781.24 USD / kg
2024-02-01
날치알 ********* * *** *** ** ***** **
340.96 USD / kg
2023-12-01
Ікр* ****** *********** **** **** * ******* ****
20.28 USD / kg
Classification
Product TypeProcessed Food
Product FormFrozen
Industry PositionValue-Added Seafood Ingredient
Market
Flying fish roe (often marketed as “tobiko”) is traded globally as a frozen, ready-to-use seafood ingredient used primarily in Japanese-cuisine applications (notably sushi toppings) and in some processed foods. Supply is seasonally sourced from tropical/subtropical flying fish fisheries, with notable harvesting and primary preparation documented in Taiwan and Indonesia, and further processing/packing commonly occurring within East Asian seafood ingredient supply chains. Trade is typically business-to-business (foodservice, distributors, and food manufacturers), with product differentiation by seasoning and optional coloring. Key market dynamics center on seasonal availability, cold-chain reliability, and compliance with destination-market additive and food safety expectations.
Market GrowthMixed (medium-term)Demand is closely linked to the spread of Japanese-cuisine formats and to foodservice/ingredient distribution networks; supply remains seasonal and origin-dependent.
Major Producing Countries
대만Seasonal coastal roe collection and processing are documented; harvesting window commonly cited as April–May for Taiwanese product.
인도네시아Commercial sourcing and exports of flying fish roe are documented by industry and Indonesian export listings; harvesting described as seasonal in some Indonesian regions.
페루Listed as a raw-material origin in some seasoned tobiko supply chains; also referenced as having local culinary use of flying fish roe.
Major Exporting Countries
대만Export-oriented tobiko products are marketed internationally, including to European gourmet/foodservice buyers.
인도네시아Industry profiles describe exports of flying fish roe from Indonesia to multiple Asian markets.
중국Some supply chains describe seasoning/processing in China using imported roe as raw material for export distribution.
Major Importing Countries
일본Core end-market tied to Japanese cuisine usage; supplier/export narratives frequently cite Japan as a destination.
대한민국Frequently cited destination market in exporter narratives for sushi/seafood ingredient channels.
중국Cited as an import destination in exporter narratives and also participates as a processing/export platform in some supply chains.
대만Cited as a destination in some regional trade flows; also a production/export origin.
태국Cited as a destination in exporter narratives alongside other East/Southeast Asian markets.
Supply Calendar
Taiwan:Apr, MayA short harvesting window (April–May) is commonly cited for Taiwanese tobiko supply.
Indonesia (Bali, South Sulawesi/Makassar cited in trade listings):Apr, May, Jun, Jul, Aug, Sep, OctSome Indonesian exporter listings describe an April–October harvest window for flying fish roe in specific regions.
Specification
Physical Attributes
Small, firm roe with a distinct crunchy/popping texture valued as a topping and mix-in ingredient
Natural (uncolored) tobiko is described as pale amber; many commercial products are seasoned and may be colored (e.g., orange/green/black variants) depending on formulation
Packaging
Frozen bulk foodservice formats are common (e.g., multi-pack cartons such as 1 kg retail/ingredient packs and larger bulk packs)
Product is typically shipped and stored frozen; labeling commonly specifies frozen storage conditions (≤ −18 °C)
ProcessingCommon commercial formats include salted/brined and seasoned roe; some products include added colorings and flavorings prior to freezing
Supply Chain
Value Chain
Spawning-season roe collection (often via floating mats/substrates in some fisheries) → manual/primary collection → cleaning/screening → salting/brining and seasoning (optional coloring) → packing → rapid freezing → frozen storage and reefer transport → thaw-and-serve use in foodservice/processing
Demand Drivers
Sushi and Japanese-cuisine applications (e.g., toppings for gunkan/maki and garnish use)
Food manufacturers seeking texture inclusion for processed foods (e.g., fillings) where tobiko’s crunch is a differentiator
Temperature
Frozen storage and transport are commonly specified at or below −18 °C; cold-chain continuity is central to texture and quality preservation
Risks
Fisheries Sustainability HighFlying fish roe supply is tightly linked to seasonal spawning activity; intensified or poorly managed harvesting pressure during spawning periods can reduce recruitment and trigger abrupt, origin-specific supply disruptions for tobiko processors and importers.Prioritize documented fishery management/seasonal controls and traceable sourcing; diversify origins and maintain frozen safety stock to buffer short seasonal windows.
Regulatory Compliance MediumSeasoned and colored tobiko formulations may use additives and colorants; destination-market compliance expectations (additive permissions/limits, labeling, and fishery-product hygiene) can cause border detentions or reformulation needs if specifications are misaligned.Verify additive and colorant compliance against Codex GSFA and destination regulations; require HACCP-based controls and complete ingredient/allergen documentation from suppliers.
Cold Chain MediumTobiko is commonly distributed frozen (often specified at ≤ −18 °C); temperature abuse during storage or transit can degrade texture and increase quality/safety risk, affecting customer acceptance and increasing waste.Use validated reefer logistics with continuous temperature monitoring and clear thaw-handling instructions for downstream customers.
Sustainability
Fisheries sustainability risk from harvesting linked to spawning seasons (egg collection can affect recruitment if unmanaged)
Localized ecosystem pressure from intensified fishing effort and destructive practices in some regions, potentially reducing availability of flying fish and associated roe supply
Labor & Social
Traceability and IUU fishing risk in seafood supply chains, with heightened scrutiny from buyers and regulators
Worker safety and decent-work expectations in capture fisheries supply chains (referenced in global labor standards for fishing)
FAQ
What is flying fish roe (tobiko) in global trade?In trade, flying fish roe is most commonly sold as frozen tobiko—cleaned and typically salted/brined and seasoned (sometimes colored) so it can be thawed and used as a ready-to-serve ingredient, especially for sushi toppings and other Japanese-cuisine applications. This is described in supplier product specifications and processing descriptions (e.g., Taiwanese tobiko product pages and exporter descriptions).
Why is tobiko supply often seasonal?Supply is linked to flying fish spawning periods, when roe can be collected; for example, Taiwanese tobiko marketing materials describe a short April–May seasonal window, and some Indonesian exporter listings describe seasonal harvest timing in their regions. Because harvesting concentrates in these windows, availability and pricing can be sensitive to local fishing conditions and management decisions.
What are the main compliance issues buyers watch for when importing tobiko?Buyers typically focus on food safety controls for fishery products (HACCP-style programs) and on whether any additives or colorants used in seasoned tobiko align with accepted standards and destination regulations. Codex provides global reference points for fish and fishery product hygiene practices and for additive provisions through the Codex Code of Practice for Fish and Fishery Products and the Codex GSFA database.