Masago comes from the eggs of the Capelin fish. Also known as the roe, these are highly sought after as an ingredient in sushi. From sushifaq.com: ‘Masago is the roe of Capelin, an Atlantic and Artic fish. Perhaps the tropical sun is needed to give Tobiko roe its bright colors, as Masago is dull and usually dyed before it is eaten to give it a more pleasing appearance. While Masago shares a similar taste to Tobiko, it lacks the same distinctive crunch and is in general a more boring and less versatile ingredient than Tobiko in sushi cuisine. This has not stopped many sushi restaurants from substituting Masago for Tobiko because of one big difference between the two roe – Masago is noticeably cheaper than Tobiko.’
Because Masago is used in so many sushi rolls and other dishes, many people are wondering . . .
