Sorry, you’re not allowed to access this page. Contact Masago if you keep experiencing issues.
Fish roe are the fully ripened eggs of many types of fish, including sturgeon, salmon, and herring. Masago is the roe of capelin, a small fish found in the cold waters of the North Atlantic, North Pacific, and Arctic oceans. A popular ingredient in Asian cuisine, masago is sought after for its distinct taste and considered a specialty product. This article looks at the nutrition, benefits, downsides, and uses of masago.
They’re considered a forage fish, meaning they’re an important food source for larger predators, such as codfish, seabirds, seals, and whales. These small, silvery-green fish closely resemble sardines. Though the flesh of capelin is edible, it’s most sought after by fishermen to create other products, including masago. 4 years of age and continue spawning until their death. Masago is harvested from female capelin when the fish are full of eggs but before they have the chance to spawn. It’s commonly used as an ingredient in sushi rolls and is pale yellow, though it’s often dyed bright hues — such as orange, red, or green — to add visual interest to dishes. It has a mild flavor and is sometimes mixed with ingredients like wasabi, squid ink, or ginger.
Masago is often confused with tobiko — the eggs or roe of flying fish. Although similar, tobiko and masago have key differences. Masago is smaller and less expensive than tobiko, which is why it’s used as a popular substitute for tobiko in sushi rolls. Unlike the naturally bright red hue of tobiko, masago has a dull yellow color and is often dyed to enhance visual interest.