What is masago in sushi?

Masago is the roe of the capelin fish (Mallotus villosus), a small forage fish found in cold-water regions. It is a popular ingredient in sushi and other Japanese cuisine. Here's some information about it:

• Description: Masago is small, orange, and has a mild, slightly sweet flavor with a subtle crunch. The size is smaller compared to other fish roes like ikura or tobiko.

• Uses in Sushi: It's commonly used as a garnish, topping, or filling in sushi rolls. California rolls often feature masago on the outside.

• Flavor and Texture: Masago has a distinct briny flavor. While often compared to tobiko, it has a milder taste. The texture is crunchy, but softer than tobiko.

• Coloring: While naturally orange, masago can be dyed different colors using natural ingredients like squid ink (black), wasabi (green), or beet juice (red). This adds visual appeal to sushi dishes. The orange color comes from natural sources and is generally not artificial.

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

• Cost: Masago is generally more affordable than tobiko, making it a popular choice for restaurants and home sushi enthusiasts.

• Sustainability: Concerns exist about the sustainability of capelin fishing practices in certain regions. It's worthwhile to look for sustainably sourced seafood options.