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Masago: The Hidden Gem of A Sushi Roll

Posted: Nov 08 2013

If you're a long-time sushi lover, you’ve probably enjoyed Masago without even knowing it. And if you're new to the sushi experience, you have probably thought "What is that stuff that looks like little orange rice?"

What is Masago?

Masago is the roe (eggs) of a small fish known as capelin, which is a member of the salmon family. Commonly found in northern Atlantic and Pacific oceans, Masago became a common ingredient in sushi for a variety of reasons: it's widely available, the fish itself is sustainable and it adds a variety of dimensions to a sushi roll. As a bonus, the low-calorie Masago is packed with Omega 3 acids, making it a smart diet choice as well.

How is Masago Different than Tobiko?

It's important to distinguish Masago from Tobiko, the other popular egg used in sushi. Tobiko is larger in size and comes from a different fish. Masago is more commonly used due to its greater availability. It can add texture to any sushi role, though because Tobiko is larger, Tobiko features a little more crunch. Both Masago and Tobiko have a savory taste however, Masago's flavor is more subtle than Tobiko.

When combined with Masago's gentler texture, it's easy to see why sushi chefs love to complement a roll's primary meat cut with it.While Tobiko can stand out with its crunchiness, Masago complements the variety of flavors and textures,  without being too overwhelming.. In addition, Masago's unique orange coloring brings a strong aesthetic to the visual presentation of any sushi dish.

  1. Wild Sockeye Salmon 紅鮭 (~20 oz)
  2. Salmon Sashimi 鮭
  3. Masago (Capelin Roe) まさご (3.5 oz)

 

Try Masago or other Special Promotional Products with Your Next Meal

For both sushi restaurants and home cooks, Masago is a versatile option to add to  the chef's tool kit. Fish For Sushi features 3.5 oz packs of delicious, fresh Masago, all at an affordable price -- get yours today!

Comments

  • Posted by Benny on March 29, 2015

    Masago is raw or cooked???

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