Introduction to Masago

Masago, or capelin roe, is a popular ingredient in Japanese cuisine. It is a bright orange, crunchy, fish egg with a pleasant taste and texture. Masago is often referred to as “flying roe” due to its bright orange color which resembles a flying fish. Originally from northern Norway, masago is now widely available in grocery stores, sushi bars, and fish markets around the world. Masago is known for its distinct seafood flavor, crunchiness, and versatility.

What is Masago?

Masago is a type of caviar harvested from capelins, a small fish native to the North Atlantic and Pacific Oceans. Masago eggs are much smaller than traditional caviar, averaging 1 to 2 millimeters in diameter. Generally speaking, masago is most commonly used as a topping for sushi rolls, but it can also be eaten raw, poached, steamed, or fried.

Benefits of Masago

Masago is an excellent source of omega-3 fatty acids, protein, vitamins, and minerals. It is also low in fat and calories, making it a healthy addition to any diet. Masago has a pleasant flavor that is similar to caviar, but it is not as expensive. This makes it an attractive option for those who are looking for a low-cost alternative to caviar. In addition to its nutritional value, masago provides a unique and flavorful way to add color and texture to a variety of dishes.

Conclusion

Masago is a delicious, versatile, and nutrient-dense ingredient that can be used to spruce up any meal. Whether it’s used as a topping for sushi rolls or a garnish for salads and pastas, masago adds flavor, texture, and color to any dish. Its small size and crunchy texture make it a great addition to a variety of dishes, and its pleasant taste and health benefits make it a great choice for those looking for a unique and low-cost alternative to caviar.