Bihod is a Filipino or Ilonggo word which means fish roe

In the food context, "bihod" refers to fish roe, specifically the eggs or spawn of various fish species. The term "bihod" is derived from the Filipino or Ilonggo language, which is spoken in certain regions of the Philippines. Fish roe is considered a delicacy in many cuisines around the world and is valued for its unique flavor, texture, and nutritional properties.

Here are some examples of popular fish roe varieties and how they are used in different cuisines:

1. Tuna Roe: Tuna roe, also known as "caviar of the tropics," is highly prized for its rich and buttery flavor. It is often enjoyed raw as a sushi topping or incorporated into various Japanese dishes like sashimi, sushi rolls, and rice bowls.

2. Salmon Roe: Salmon roe, commonly referred to as "salmon caviar" or "ikura" in Japanese cuisine, is known for its vibrant orange color and distinctive pop of flavor. It is often used as a topping for sushi, served with blinis or toast points, or incorporated into sushi rolls and salads.

3. Tobiko: Tobiko refers to the roe of flying fish and is popular in Japanese cuisine. It comes in various colors, including orange, red, green, and black, and has a crunchy texture. Tobiko is commonly used as a garnish for sushi, sashimi, and seafood dishes, adding a burst of color and a subtle briny taste.

4. Masago: Masago is the roe of the capelin fish and is similar in appearance to tobiko. It is smaller in size and has a milder flavor. Masago is often used as a sushi topping or mixed into sushi rice to add texture and flavor.

5. Uni: Uni refers to the roe of sea urchins and is highly prized for its delicate and creamy texture. It has a distinct oceanic flavor and is considered a delicacy in many cuisines, particularly in Japanese and Mediterranean dishes. Uni is commonly enjoyed as sashimi, served on sushi, or incorporated into pasta and risotto dishes.