Masago

Masago is the roe of the capelin, a small forage fish in the smelt family. The eggs are harvested from female capelin, cleaned, salted, and processed into small, bead-like spheres. Natural masago ranges from pale to orange in color, but most commercially sold masago is dyed bright orange using carotenoid pigments to enhance appearance and consistency.

In culinary use, masago is a common garnish in Japanese and fusion cuisine. It is typically used to top nigiri and maki rolls, or as a decorative and textural addition in gunkan-maki. Masago has a delicate, mildly briny flavor and a subtle crunch, and it is generally smaller than tobiko (flying fish roe). It can also appear in salads or as a light topping on various seafood dishes. The color and texture can vary slightly depending on processing and dyeing practices.

Nutritionally, masago provides protein and omega-3 fatty acids but is also relatively high in sodium. Like other fish eggs, it is a potential allergen for individuals with fish or shellfish allergies. It is typically sold fresh, frozen, or preserved in brine and should be stored refrigerated and used by the indicated date; long-term storage may require freezing.

See also: tobiko, ikura, roe.