Masago is a type of fish roe, also known as fish eggs, that is commonly used in sushi. It is harvested from capelin fish, which are small members of the smelt family. Masago has a small, crunchy texture and a mild, slightly sweet flavor.
In sushi, masago is often used as a garnish or topping to add color, texture, and flavor to the dish. It is commonly used on sushi rolls such as California rolls, where it is sprinkled on top of the rice before the roll is rolled in seaweed.
Masago is also sometimes mixed with mayonnaise to create a creamy and flavorful sauce that can be used as a topping or filling for sushi rolls. It is commonly used in maki rolls, nigiri, and sashimi dishes.
Overall, masago adds a pop of color and texture to sushi dishes and is a popular ingredient in many sushi recipes.
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