What is masago?

Masago is the roe (fish eggs) of the capelin, a small, silvery fish found in the North Pacific Ocean. Here's some information about it:

• Appearance and Texture: Masago is tiny, about 0.5-1mm in diameter. It has a slightly crunchy texture when popped in the mouth. Its color can vary depending on how it's processed and what's added to it, ranging from pale yellow to bright orange or even deep red-orange. The bright colors are often the result of artificial coloring.

• Flavor: Masago has a mild, slightly sweet, and salty flavor. It's often described as less assertive than other types of roe like salmon roe (ikura) or tobiko (flying fish roe).

• Uses in Cuisine: Masago is a popular ingredient in Japanese cuisine and is often used as a garnish or topping for sushi, sashimi, and other dishes. It's also used in salads, rice bowls, and as a filling for various foods.

• Processing: The vibrant colors often seen in masago are often the result of artificial coloring. It's frequently mixed with a mild seasoning or sauce. Uncolored masago is also available but less common commercially.

• Nutritional Value: Like other fish roe, masago is a good source of protein and omega-3 fatty acids.

• Cost: Generally, masago is a relatively inexpensive roe compared to others, making it a popular choice for everyday use.

• Potential Allergens: As it's fish roe, masago is a potential allergen for those with fish allergies.

In short, masago offers a pleasant textural and flavor experience, adding a pop of color and a subtle saltiness to various dishes, particularly in Japanese cuisine. However, be aware of its potential as an allergen and the fact that the bright colors are often artificially enhanced.