If you’ve ever noticed small, orange fish eggs on your sushi rolls or nigiri, you’ve likely encountered masago. While often mistaken for tobiko (flying fish roe), masago has its own unique qualities and plays an important role in Japanese cuisine.
In this article, we’ll explain what masago is in sushi, how it’s used, how it compares to similar ingredients, and why it enhances the sushi experience.
What Is Masago?
Masago is the roe (eggs) of the capelin fish, a small species found in cold-water regions such as the North Atlantic and Arctic Oceans. These tiny, naturally pale-yellow eggs are typically dyed orange or red to enhance their appearance when served in sushi.
Masago is often used as:
- A topping for sushi rolls
- A garnish for nigiri
- An ingredient in sauces or spicy mixes (like spicy crab or spicy tuna rolls)
Flavor and Texture
Masago has a mild, slightly salty flavor with a delicate crunch. Unlike larger roes such as tobiko or ikura (salmon roe), masago has a softer texture and is smaller in size, making it easier to incorporate into rolls and spreads.
It adds:
- Color – visually enhances sushi
- Umami – mild seafood flavor
- Crunch – subtle texture that contrasts creamy fillings like avocado or cream cheese
How Is Masago Used in Sushi?
Masago is a versatile sushi ingredient. You’ll find it:
- Sprinkled on top of rolls like California Rolls, Alaska Rolls, or Rainbow Rolls
- Mixed into spicy sauces or seafood fillings
- As part of sushi toppings for aesthetic presentation
At Sushi Runner, masago is featured in many of our signature rolls including the Alaska Roll, Samurai Roll, and Spicy Crab Hand Roll.
Masago vs. Tobiko – What’s the Difference?
Though both are fish roes used in sushi, masago and tobiko differ in several ways:
| Feature | Masago | Tobiko |
| Source | Capelin roe | Flying fish roe |
| Size | Smaller | Slightly larger |
| Texture | Softer | Crunchier |
| Color | Often dyed bright orange | Naturally bright orange |
| Cost | More affordable | Generally more expensive |
Many sushi chefs use masago as a substitute for tobiko when a similar texture and look are needed at a lower cost.
Is Masago Raw?
Yes, masago is typically served raw but cured. It’s processed with salt and other seasonings, which helps preserve it and gives it flavor. However, it’s important to note that while it’s “raw,” it’s safe to eat in the same way as sashimi or other sushi-grade seafood.
Nutritional Profile
Masago is low in calories and high in protein. It contains:
- Omega-3 fatty acids
- Vitamin B12
- Selenium
- Low levels of fat
Because of its small serving size, masago is typically a light nutritional addition to sushi dishes.
Can You Eat Masago If You Have Allergies?
Masago is a fish product and not suitable for those with seafood allergies. It may also contain added ingredients like soy or food coloring, depending on the supplier, so it’s important to ask at the restaurant if you have dietary restrictions.
Where to Try Sushi with Masago in Miami
If you’re looking to try sushi with masago in South Florida, visit Sushi Runner at either of our two Miami locations:
Doral
7800 NW 25 Street, #14
Doral, FL 33122
305.500.9071
Miami Lakes
16010 NW 57 Ave, #126
Miami Lakes, FL 33014
305.817.0977
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