If you’ve ever eaten sushi, chances are you’ve encountered tiny, orange fish eggs sprinkled on top of a roll. That’s masago—a delicacy both flavorful and eye-catching. Often mistaken for its cousin tobiko, masago holds a unique place in Japanese cuisine and seafood dishes around the world. But what exactly is masago?
This article answers the question “what’s masago” in depth, exploring its definition, origins, nutrition, uses in cooking, health considerations, and how it differs from other types of fish roe.
What’s Masago: Definition and Origin
Masago Explained
Masago is the roe (eggs) of the capelin fish, a small forage fish found primarily in the cold waters of the North Atlantic and Arctic Oceans. The roe is harvested, cleaned, often salted, and sometimes dyed to give it its bright orange color. Though naturally pale yellow, masago is usually tinted for visual appeal in sushi preparations.
Culinary Origins in Japanese Cuisine
Masago became popular through Japanese cuisine, particularly in sushi and sashimi dishes. In Japan, it’s valued not just for its taste and texture but also as a garnish that adds both flavor and aesthetic appeal to a wide range of dishes.
Masago in Sushi: Popular Culinary Uses
Sushi Rolls and Garnishes
Masago is commonly used to top sushi rolls like California rolls, spicy tuna rolls, and dragon rolls. Its small, crunchy texture and mildly salty flavor complement the soft rice and fresh fish typically used in sushi.
Beyond Sushi: Diverse Dishes
Masago isn’t limited to sushi. It’s also used in:
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Salads (such as seaweed salad with masago)
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Sauces (like spicy mayo with masago)
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Nigiri (small rice portions topped with fish roe)
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Japanese pasta dishes where masago adds umami flavor
These diverse uses highlight the versatility of masago in both traditional and modern cuisine.
Nutritional Value of Masago
Masago Nutrition at a Glance
Masago is not just tasty—it also contains several nutrients that are beneficial to health:
| Nutrient | Per 1 tbsp (16g) |
|---|---|
| Calories | 40 |
| Protein | 4g |
| Fat | 2.9g |
| Omega-3 | ~500mg |
| Sodium | 240mg |
Key Health Benefits
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Rich in protein: Supports muscle repair and immune function.
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Omega-3 fatty acids: Promotes heart and brain health.
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B12 and selenium: Vital for energy production and immune defense.
Health Considerations of Eating Masago
Is Masago Safe to Eat?
Generally, masago is considered safe for most people when consumed in moderation. However, there are certain considerations:
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High sodium content: Not suitable for those on low-salt diets.
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Allergy risk: As it is a seafood product, it may trigger allergic reactions in those sensitive to fish or eggs.
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Purity concerns: Masago may contain trace amounts of contaminants like mercury, depending on sourcing.
Pregnant Women and Masago
Due to its low mercury levels, masago is sometimes allowed in small quantities for pregnant individuals. However, always consult with a healthcare provider before consuming any raw seafood products during pregnancy.
What’s Masago vs. Tobiko: Understanding the Difference
Appearance and Texture
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Masago: Smaller, duller in color, and less crunchy.
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Tobiko: Larger, glossier, and provides a distinct pop when eaten.
Taste Comparison
Masago has a more subtle flavor—slightly salty and less sweet than tobiko. Tobiko is considered more premium and is often priced higher in restaurants.
Nutritional Differences
While both are rich in omega-3 and proteins, tobiko tends to have slightly more fat and calories. However, the differences are minimal when consumed in sushi portions.
Environmental and Ethical Considerations
Capelin Fishing and Sustainability
Capelin are small fish that play an essential role in the marine food web. Overfishing can disrupt ecosystems, which is why sustainable harvesting of capelin is crucial.
To ensure ethical consumption:
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Look for MSC-certified products (Marine Stewardship Council).
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Choose brands that practice sustainable fishery methods.
Masago vs. Caviar: Ethical Pricing and Access
Unlike traditional sturgeon caviar, which is expensive and limited, masago is affordable and widely available. This accessibility makes it a more sustainable option for roe lovers.
Masago in Global Cuisine
Western Fusion Dishes
In addition to traditional Japanese dishes, masago has found its way into fusion recipes like:
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Masago sushi burritos
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Masago avocado toast
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Masago deviled eggs
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Masago carbonara pasta
These creative uses reflect how masago has crossed cultural boundaries while retaining its culinary essence.
Storage and Shelf Life
Masago is typically sold frozen and should be thawed only when ready to use. Once opened:
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Keep it refrigerated and tightly sealed.
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Consume within 4–5 days.
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Do not refreeze once thawed.
How to Use Masago at Home
Cooking Tips for Beginners
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Buy from a trusted source: Ensure it’s fresh and food-grade.
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Thaw properly: Let it sit in the fridge for a few hours—never microwave.
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Portion carefully: A little goes a long way, especially as a topping.
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Avoid overcooking: Masago is best used raw or gently warmed.
Simple Masago Recipe: Spicy Mayo Masago Sauce
Ingredients:
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2 tbsp Japanese mayo
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1 tsp Sriracha
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1 tbsp masago
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Optional: A squeeze of lemon
Instructions:
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Mix all ingredients in a bowl.
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Serve over sushi rolls or poke bowls.
This sauce adds richness, spice, and texture to any dish.
Buying and Storing Masago
Where to Buy Masago
You can find masago in:
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Japanese or Asian grocery stores
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Seafood markets
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Online specialty retailers
It usually comes frozen in small tubs and may be labeled as “Capelin Roe.”
Price Range
Masago is affordable compared to other fish roes:
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Small tubs (100g–200g): $5–$15 depending on quality and additives.
Myths and Misconceptions About Masago
Myth #1: Masago is just dyed tobiko
Reality: Masago is a different species of roe—capelin, not flying fish.
Myth #2: Masago is always orange
Reality: It’s naturally yellow but often dyed red, orange, or green.
Myth #3: Masago has no health value
Reality: It’s a great source of protein, omega-3s, and B vitamins.
Conclusion: Is Masago Worth Trying?
Masago may be small in size, but it packs a flavorful punch and nutritional value. Whether you’re a sushi lover or a curious foodie, masago offers a fun way to experiment with texture, flavor, and color in your dishes. By understanding what masago is, how it’s used, and what to look out for when buying it, you can appreciate this unique ingredient more fully.
As long as it’s consumed mindfully and sourced ethically, masago is a worthwhile addition to both traditional Japanese meals and creative fusion cuisine.