Masago

Masago is a type of roe or fish egg that is commonly used in Japanese cuisine, particularly in sushi and sashimi. It is the roe of the capelin fish, a small forage fish of the smelt family found in the Arctic, North Atlantic, and North Pacific oceans.

Description

Masago is small, ranging from 0.5 to 1.5 mm in diameter, and has a bright orange color. It has a mildly sweet, yet slightly salty and oceanic flavor, and a crunchy texture. It is often used as a garnish or topping in various dishes due to its vibrant color and unique texture.

Culinary Uses

In Japanese cuisine, masago is most commonly used in sushi, particularly in California rolls and maki rolls. It is also used in sashimi and other raw fish dishes. In addition to sushi and sashimi, masago can also be used in other dishes such as poke bowls, tartare, and pasta.

Nutrition

Masago is rich in Omega-3 fatty acids, which are beneficial for heart health. It is also a good source of protein, vitamin B12, and selenium, a mineral that supports immune function and thyroid health. However, like other types of roe, masago is high in cholesterol and sodium, so it should be consumed in moderation.

Sustainability

The sustainability of masago is a concern due to the overfishing of capelin. Some sushi restaurants have started using tobiko (flying fish roe) or vegan alternatives made from algae as a more sustainable alternative.

See Also

• Sushi
• Roe
• Japanese cuisine
• Capelin
• Tobiko