Due to its rarity and taste, Beluga may receive the most attention of all caviar — a ban on imports has made it almost impossible to find in the U.S. — but its only one of many types of roe that are consumed. From tuna-derived Bottarga in Italy, salmon red caviar popular in Russia to spicy cod roe called mentaiko in Japan, there are many regional variations of fish eggs. One of the most affordable types is masago, a Japanese specialty thats eggs from capelin, a type of smelt fish.
Orange and small in size, masago is often confused with tobiko. In fact, masago is such a common substitution theyre often dyed bright colors to mimic the flying fish roe. However, masago has a distinct taste and texture that sets it apart as a unique type of fish egg. And while most known as a decoration for sushi, this food is surprisingly versatile. Lets dive into what these tasty vivid clusters are all about.
Masago is a type of fish egg thats collected from capelin, a small smelt-like fish that lives in Northern waters across the Atlantic, Pacific, and Arctic Oceans. A favored prey for many aquatic animals, its flesh is not often eaten by humans. Instead, its farmed or wild-caught primarily for its roe, although a small portion is also processed into fish oil. And due to the fact its lower on the dietary chain, it has very low levels of mercury.
Masago has a savory oceanic flavor, with notes of saltiness and sweetness. Its milder than other kinds of roe and possesses a grainy, slightly crunchy flavor thats less explosive than the salmon roe. When harvested from fish, masago has a pale hue — its vivid color is created through dyes. Bright orange is the most popular colorant, but its also turned green, red, or black; colors dont signify differences in masago varieties. Such coloring is carried out since masago is typically used for ornamental purposes — but thats only a dip into its culinary uses.
Masago is served raw, which can put some people off straight away! However, there is no evidence suggesting eating Masago raw presents any health risks. In general, it’s a very safe fish roe to try. The only people who should avoid Masago are those who are allergic to fish and shellfish.
How masago is used in cooking
Masago is most strongly associated with sushi. Theres even a specific kind of roll called masago nigiri, dedicated to the combination of nori, sushi rice, and fish egg. In addition, its often used as a topping atop other sushi rolls, or accompanying sashimi platters.
These fish eggs are also used in a variety of sauces. The most common is in a Japanese-fusion pasta which combines the fish eggs with dashi, mayonnaise, and milk for a dressing over fettuccine pasta. Another similar version is also mayo-based but integrates some lime and sriracha to make a tasty dipping for sushi and seafood: a masago-based spicy mayo.
Masago also makes for a colorful and tasty addition to rice and noodle bowls. Even in renditions with a flavor palette not Japanese, like a Poke bowl (a Hawaiian favorite), it meshes with other ingredients. Plus, only a spoonful adds a range of health benefits.
Masago compared to other fish eggs
Masago is often used as a substitute for Tobiko; however, there are some distinctions between the two products. Tobiko comes from flying fish, and is, therefore, a bit more expensive. Its larger in size and has a texture more similar to other high-end caviar, with a pleasant bursting sensation — almost like a boba. Additionally, it has a more dependably appealing flavor since some masago may run a bit bitter. Tobiko naturally occurs with an aesthetic golden color, unlike masago, which is dyed.
Nutritionally, the two fish products are similar, so its more a matter of mouthfeel and desired culinary application. Masago is one of the most accessible fish eggs — great for colorful dashes, a bit of flavor, and health benefits. However, it doesnt offer quite the same delectable, complex taste, and photogenic sheen as caviar or salmon roe. Consider it as a tasty component in its own right, rather than simply an affordable substitution.
Especially in comparison to other fish eggs, masago is an accessible fish product with numerous health benefits. Most notably, it contains a generous amount of Omega-3, an esteemed type of fat found mainly in seafood. This substance regulates inflammation and blood flow and helps reduce the risk of heart conditions. Masago is also high in protein, with a one-ounce serving containing the same quantity as an egg. Protein-dense foods are shown to better regulate cholesterol, reduce cravings, and increase muscle strength, notes WebMD.
Masago contains other beneficial compounds, too. Most notably, an ounce delivers almost half the daily requirement of vitamin B12. This compound can only be attained through diet and is involved in important functions like energy systems and the creation of red blood cells. Additionally, these fish eggs are a source of selenium, an antioxidant that aids the immune system, per Healthline. Such effects dont necessitate a large serving — all the more reason to throw a spoon atop a rice bowl.
What Is Masago And What Does It Taste Like?
FAQ
Is it safe to eat masago?
Is masago safe for pregnancy?
Are sushi fish eggs raw?
What is sushi without raw fish called?
Is Masago a common ingredient in sushi?
Masago is one of the lesser-known sushi ingredients. It is not very popular, and it is not so rare either. This semi-crunchy ingredient has gained a lot of popularity among sushi chefs and lovers of Japanese food. However, not so much is known about masago except that it is fish roe and served raw.
What color is masago in sushi?
Masago is harvested when the fish are full of eggs, just before they get the chance to release them. Right after harvest, the Capelin roe is pale orange in color, so the bright masago you find on sushi is actually marinated or dyed before distribution. In sushi restaurants, you can find masago in bright orange, black, or red color.
Is Masago safe to eat?
Generally, Masago is safe to eat. However, we should make it very clear that Masago is a type of raw fish. More specifically, they are raw fish eggs, also known as roe. As such, they may not be suitable for consumption by everyone.
What is Masago fish?
Masago is the Japanese word for smelt roe (eggs). Smelt roe is prepared from the eggs of the capelin fish, which is found in the Arctic, Atlantic, and Pacific oceans. Capelin fish is a small forage fish that serves as a food source for other fishes like whales, seals, seabirds, and codfish.