What is masago?

Masago is the roe of the capelin, a small forage fish found in the cold waters of the Atlantic, Pacific, and Arctic oceans. It is commonly used in Japanese cuisine, particularly in sushi.

• Appearance: Masago is typically small, ranging in size from 0.5 to 1 mm. It is naturally a pale yellowish color, but is often dyed orange, red, or even green or black using natural food colorings.

• Taste and Texture: Masago has a mild, slightly sweet and briny flavor. Its texture is slightly crunchy, which makes it a popular topping for sushi rolls and other dishes.

• Uses: It is frequently used as a substitute for more expensive roe like tobiko or ikura. It's commonly found in California rolls and other popular sushi dishes.

• Nutrition: Masago is a good source of protein and omega-3 fatty acids. It also contains vitamins and minerals.

• Cost: It's a relatively affordable type of fish roe, which contributes to its widespread use.

• Preparation: Masago is generally sold pre-cooked and ready to eat, often marinated in soy sauce, mirin, and other flavorings. You can find it at Asian grocery stores or online.

• Sustainability: The sustainability of capelin fisheries can vary by region and fishing practices. Consumers concerned about sustainability may want to research the source of the masago before purchasing it.