Black tobiko vs masago

Black tobiko and masago can look nearly identical on a sushi roll, but they are different roes with different textures, and often different prices.

Two different fish

• Black tobiko is the roe of the flying fish, usually colored with squid ink.
• Masago is the roe of the capelin, a small fish. It is naturally pale and is usually dyed, and it can be dyed black, too.

How they differ

• Texture. Tobiko is crunchy. Masago is soft and tender, with little crunch. This is the easiest way to tell them apart.
• Size. Masago is smaller than tobiko.
• Flavor. Tobiko is lightly salty with a hint of smoke and sweetness. Masago is milder and quieter.
• Price. Masago is usually cheaper, which is why it sometimes takes the place of tobiko.

How to tell which one you have

If a roll lists "tobiko", ask whether it is tobiko or masago. If you can't ask, bite down: a clear crunch means tobiko, and a soft, tender feel means masago. Both are mild, so the texture is the best clue.

When to use each

• Black tobiko is best when you want crunch and a dramatic look, such as on top of rolls, or on pale foods.
• Masago is good when you want color and a little salt, mixed into sauces or spicy mixes, where texture matters less.

Allergies

Both are fish roe, so they aren't suitable for people with a fish allergy. Black tobiko is usually colored with squid ink, which matters for mollusk allergies, and masago can also be dyed, so read labels. See caviar and allergies.

More on each

See what is black tobiko, what is masago and ikura vs tobiko vs masago.

Opus Caviar sells Kaluga Hybrid sturgeon caviar, not tobiko or masago, and it is opening soon with same-day courier delivery across the South Bay. Join the list to be first to order.