Take a fresh look at your lifestyle.

What is Masago?


Masago is an eye-catching and crunchy fish roe that makes for a great addition to California Rolls. Crafted from capelin eggs in the Atlantic Ocean, masago is an inexpensive replacement for tobiko for sushi rolls.

Pregnant women may safely consume moderation. Seaweed contains Omega-3 fatty acids associated with weight loss and other health benefits.

Capelin roe

Capelin roe is the main ingredient of masago, an edible fish egg commonly used to garnish sushi rolls and other seafood dishes. Made from capelin roe harvested by hand from female capelin inhabiting the North Atlantic, North Pacific, and Arctic oceans, then salted and dried into masago, while its flesh can be reduced for fish meal production or used as a fuel source.

Masago can be found at sushi restaurants worldwide and often contains soy sauce, squid ink, ginger, wasabi, or other spices to enhance its color and flavor. Due to its crunchy texture, masago is famous as an addition to poke bowls, salads, and sushi rolls, providing an added umami boost when needed. Masago comes in various colors from pale yellow through pale red, orange, and black, making excellent volcano sushi rolls by creating the illusion that lava is flowing inside it!

Capelin roe is an excellent omega-3, selenium, calcium, and vitamin B12 source. Low in calories and fat while high in protein, Capelin roe makes an ideal option for any looking to incorporate healthier options into their diet. However, those with food allergies or restricted sodium diets should exercise caution when eating this fish as its roe can often trigger an allergic response; additionally, it contains plenty of sodium, so it should be avoided by anyone trying to limit how much salt they take at once.

Orange masago

Masago are the tiny orange spheres found adorning many types of sushi rolls and are an integral component of Asian cuisine, featuring as an indispensable fish egg ingredient. Used both inside and as garnish for noodles and rice dishes, its crunchy, salty texture adds crunchiness while providing protein benefits! Plus, it adds visual interest, too.

According to Healthline, Masago is made from the edible eggs of capelin, an Arctic and Atlantic water species of smelt found globally. This fish serves as forage species for seabirds, larger fishes, marine mammals, and sea mammals; its roe can be harvested in large quantities for processing into various foods.

Commercially produced masago is often dyed orange to increase its appeal to customers, though other colors such as black, red, or green may also be added for variety. The orange hue is usually achieved using food-grade yellow food coloring from FD&C, soy sauce, corn syrup, or salt as ingredients for coloring the product.

Although sushi rice is often considered one of the core components of any meal, it can also be used in other cuisines as an ingredient or garnish for soups, salads, and stir-fry dishes or added into pasta, rice, or vegetable-based meals.

As with other forms of fish roe, masago offers numerous health advantages. It is rich in Omega-3 fatty acids known to reduce cholesterol and improve cardiovascular health; protein from this fish egg can help build lean muscle while managing your weight; vitamin B12 strengthens immunity; it’s low mercury-wise too, compared with other fish; although consumption should be taken with caution by those with high blood pressure or heart conditions.

Black masago

Masago is created from the capelin (commonly called smelt), collected before female fish can reproduce, and ordered before spawning. Similar in texture and taste to tobiko, chefs use masago roe as an eye-catching topping in dishes ranging from sushi rolls and rolls filled with tobiko to accompany sashimi or rice dishes or create masago sauce, an excellent way to enhance spring rolls or other fried food items.

Similar to Tobiko, masago provides numerous health advantages. This nutrient-packed food is low in calories and fat, offering heart-friendly omega-3 fatty acids and other vital vitamins such as B-12, selenium, and magnesium. Although high in sodium, one tablespoon provides nearly 10 percent of your daily allowance! – its consumption should be consumed sparingly to maximize health benefits.

Masago has quickly become an alternative to caviar made from endangered sturgeon, becoming widely available across Japanese restaurants, grocery stores, and online. Multiple retailers even sell frozen masago.

Masago resembles Tobiko in appearance and flavor, yet has some distinct differences. Both varieties are edible; however, masago tends to be softer without providing as much crunch. It has different curing processes, lacks a fishy aroma, and can even be enhanced with yellow and blue food colorings for extra vibrancy compared to Tobiko, making it more versatile and accessible than its counterpart. In addition, Masago capelin roe tends to be smaller with a more delicate hue.

Red masago

Like tobiko, caviar can add a unique flair to any sushi meal. Culled from salmon eggs using soy sauce, MSG, high fructose corn syrup, and food coloring agents give it its vibrant colors and salty taste. Not only can it add color and crunchiness, but it can also add texture. While commonly seen on sushi and sashimi plates, it can add extra flavor and texture if required for any dish!

Masago is an incredible source of nutrition, packed with heart-healthy omega-3 fatty acids and essential vitamins and minerals. Its mild flavor makes it the ideal companion to dishes like spring rolls, sauces, and seafood pasta; add it to grilled or fried smelts (Komachi shishamo).

Fish roe is low in mercury compared to other fish parts, making it an excellent option for pregnant women looking to limit mercury intake while still enjoying seafood. Furthermore, its reduced exposure may make it suitable for people who suffer from seafood allergies or intolerances – although vitellogenin could trigger allergic reactions in some people.

Masago, while an excellent source of omega-3 fatty acids, is also high in sodium content – one tablespoon provides about 10 percent of your recommended daily value! Therefore, it is wise to consume it with caution if you have high blood pressure or heart conditions, as it contains about 10 percent of the recommended daily value for sodium intake. Furthermore, low-sodium diets should avoid eating this ingredient due to digestive issues and bloating that could arise as a result.

Wasabi Masago

Masago fish eggs add crunchy texture and an exquisite flavor to Asian-inspired dishes like spring rolls, sauces, and others, providing both surface and a unique experience. In addition, these delicate fish eggs offer protein, healthy fats, and essential vitamins and minerals.

Masago is sold frozen in the US and can be easily found at sushi restaurants, Japanese grocery stores, and online purveyors. Once frozen, it can be stored for six months in your freezer. Once defrosted, it should last five days in your fridge.

Capelin roe fish eggs are low in calories and offer an excellent source of omega-3 fatty acids – essential nutrients that promote cardiovascular health and cognitive function and reduce inflammation. Capelin roe also boasts abundant amounts of vitamins B12, selenium, and magnesium; pregnant women may enjoy having it alongside salmon and tobiko when dining out or ordering delivery food from takeaways.

While eating masago, it is crucial to remember that its fish eggs contain 10 percent of your daily value in just a tablespoon! Too much sodium may contribute to high blood pressure or other health complications, so be mindful and consume in moderation.

Masago should only be purchased from responsible producers who employ sustainable fishing methods that won’t damage the ocean ecosystem. As it contains capelin roe, Masago may not be suitable for vegetarian or vegan diets that prohibit foods derived from animals; nonetheless, don’t let this stop you from experiencing its unique and nutritious flavor!