Masago is the roe (eggs) of the capelin fish, a small species found in the cold waters of the Arctic, North Atlantic, and North Pacific Oceans. Known for its bright orange hue, slight crunch, and salty flavor, masago is a staple in Japanese cuisine, especially as a topping for sushi and other seafood dishes. Sometimes, masago is dyed or seasoned to enhance its visual appeal and taste.

Masago is often compared to tobiko, or flying fish roe, due to their similar appearance and use in culinary dishes. However, masago is generally smaller, softer, and less expensive than tobiko, making it a popular choice. Tobiko’s crunchier texture and more vibrant colors set it apart from masago, which offers a milder flavor and more delicate texture.

Masago is not only a flavor enhancer but also a nutrient-packed garnish. It’s low in calories and provides essential nutrients, including:

• High-Quality Protein: Essential for muscle repair, immune function, and overall health.
• Omega-3 Fatty Acids: Promotes heart health, supports cognitive function, and reduces inflammation.
• Vitamin B12: Boosts energy, aids red blood cell formation, and benefits brain health.
• Minerals like Selenium and Magnesium: Important for antioxidant defense and cellular health.

While nutrient-dense, masago is often high in sodium due to its curing process, so it’s best enjoyed in moderation.

Traditional masago has a pale orange hue, but chefs often infuse it with different ingredients to create colorful variations:

• Wasabi Masago (Green): Infused with wasabi, adding a zesty, spicy kick.
• Yuzu Masago (Yellow): Flavored with Japanese citrus, bringing a refreshing twist.
• Squid Ink Masago (Black): Less salty and has an earthy depth, making it a dramatic garnish.

These variations not only add visual appeal but also provide unique flavor profiles for diverse culinary creations.

Masago’s mild flavor and texture make it versatile in both traditional Japanese dishes and fusion recipes. Here are some popular ways to enjoy it:

• Sushi Rolls and Nigiri: Masago adds color and a subtle salty flavor to sushi rolls like the California roll.
• Salad and Bowl Garnishes: Masago brings texture and brininess to salads, poke bowls, and rice dishes.
• Canapés and Appetizers: A sprinkle of masago on appetizers like deviled eggs or crostini creates a visually appealing, flavorful bite.
• Fusion Dishes: Masago’s mild flavor allows it to blend well with various cuisines, from avocado toast to creamy pasta dishes.

While masago and tobiko share similarities, they differ in size, texture, and flavor. Tobiko is larger, crunchier, and more vibrant in color, whereas masago is softer, smaller, and has a milder taste.

Masago should be refrigerated and consumed within a week of opening. If longer storage is needed, freezing is an option, though it may alter the texture slightly.

Yes, masago is typically eaten raw, especially in sushi. The curing process helps preserve its freshness and flavor, making it safe for raw consumption.

Masago is a delightful ingredient that brings visual beauty and a burst of umami to dishes. Whether enjoyed in sushi, as a topping for salads, or in fusion recipes, masago offers a subtle taste of the ocean and a satisfying crunch. Its affordability and mild flavor make it the perfect introduction to the world of fish roe for beginners.