What is masago in sushi?

Masago in sushi refers to the roe of the capelin, a small, silvery fish found in the North Pacific Ocean. It's a popular ingredient because it's relatively inexpensive and offers a unique textural and flavor profile. Here's some more detail:

• Texture: Masago has a tiny, firm, and slightly crunchy texture. This pops pleasantly in the mouth, contrasting nicely with the softer textures of rice and fish in sushi.

• Flavor: The flavor is mild and subtly sweet, often described as slightly salty and briny. It's not as intensely fishy as some other roe like salmon roe (ikura). The flavor can be enhanced by adding coloring and seasonings.

• Appearance: Naturally, masago is pale yellow to light orange. However, it's frequently dyed various colors, commonly bright orange, green, or black, using artificial food coloring. This is primarily for aesthetic appeal, particularly in colorful sushi rolls.

• Use in Sushi: Masago is often used as a topping (a "gunkan" style, where it's nestled in a seaweed cup) or incorporated into sushi rolls, adding a textural element and visual interest. It's particularly common in California rolls and other colorful rolls.

• Nutritional aspects: Like other fish roe, masago is a good source of protein and omega-3 fatty acids. However, the nutritional content can vary depending on processing and added coloring.

In short, masago provides a pleasant textural contrast and a slightly sweet, salty flavor to sushi, making it a popular and versatile ingredient. While the natural color is pale, the vibrant hues found in many sushi rolls are due to added coloring.