✔ Updated · fish, size, taste, price, nutrition + ebiko
Tobiko and masago are the tiny, colorful fish eggs that coat sushi rolls, and they are easy to mix up. Here is how to tell them apart and when to use each.
Tobiko is flying fish roe; masago is capelin roe. Tobiko eggs are slightly larger, crunchier and glossier, with a naturally red-orange color and a mild smoky-salty flavor. Masago eggs are smaller, softer and duller, naturally pale yellow and usually dyed orange, with a milder taste. Masago costs less, so it often stands in for tobiko on rolls.
- Fish: tobiko comes from flying fish; masago from capelin, a small smelt.
- Texture: tobiko pops with a crunch; masago is softer and slightly grainy.
- Color: tobiko is naturally red-orange; masago is dyed orange, red or green.
- Price: masago is cheaper and common on California rolls.
Tobiko vs Masago at a Glance
| Tobiko | Masago | |
|---|---|---|
| Fish | Flying fish | Capelin (a small smelt) |
| Egg size | About 0.5 to 0.8 mm | Smaller than tobiko |
| Natural color | Red-orange, glossy | Pale yellow, dull |
| Common colors | Black (squid ink), green (wasabi), yellow (yuzu), red | Mostly dyed orange; also red, green or black |
| Texture | Crunchy, firm pop | Softer, slightly gritty |
| Flavor | Mildly smoky, salty, a little sweet | Milder, salty, slightly fishy |
| Price | Higher | Lower |
| Typical uses | Gunkan sushi, nigiri topping, premium rolls | California rolls, poke, spicy mayo sauces |
| Nutrition (per tbsp, approx.) | About 40 calories, 6 g protein | About 20 to 30 calories, 3 to 4 g protein |
What Is Tobiko?
Tobiko is the roe of flying fish. It is cured with salt and often soy sauce or sweetener, which gives it a mildly smoky, salty-sweet taste and a satisfying crunch that pops between your teeth.
Natural tobiko is a bright red-orange, but restaurants also serve it flavored and colored: black with squid ink, green with wasabi, yellow with yuzu and red with beet juice.
What Is Masago?
Masago is the roe of capelin, a small fish from the cold waters of the North Atlantic and Arctic. The eggs are smaller and softer than tobiko and naturally a dull pale yellow, so they are almost always dyed bright orange, red or green.
Masago is often mixed with salt, sugar and seasonings, and sometimes passed off as tobiko on budget menus. For a full guide, see what masago is and how to use it.
How to Tell Them Apart
- Look: tobiko is shiny and translucent; masago is matte and more opaque.
- Size: side by side, tobiko eggs are noticeably larger and rounder.
- Bite: tobiko crunches and pops; masago feels softer and a little sandy.
- Price and label: check the package for "flying fish roe" (tobiko) or "capelin roe" (masago).
Ebiko and Ikura: Other Sushi Roe
Ebiko is shrimp roe: tiny, soft and usually dyed orange, so it looks a lot like masago and is used the same way. Ikura is salmon roe, with large, juicy orange eggs about 5 mm across that burst with briny liquid. Tarako and mentaiko are pollock roe, sold as whole sacs.
When to Use Which
- Choose tobiko when the roe is the star: gunkan sushi, topping nigiri or garnishing sashimi, where the crunch and shine matter.
- Choose masago for coating inside-out rolls, mixing into spicy mayo, poke bowls and sushi bakes, where cost matters and a softer texture is fine.
- Both work in a dynamite roll or California roll.
Can You Substitute One for the Other?
Yes. Use them 1:1. Masago in place of tobiko is softer and less crunchy, while tobiko in place of masago adds more pop and a stronger flavor. Ebiko is the closest swap for masago. For a fish-free garnish, use seaweed-based caviar.
Nutrition, Safety and Storage
Both are high in protein and contain omega-3 fats, vitamin B12 and selenium, but they are also high in sodium and cholesterol, so keep portions to a tablespoon or two. Capelin and flying fish are small fish and low in mercury.
Tobiko and masago are cured but not cooked, so pregnant people, young children and anyone with a weakened immune system should follow FDA advice to avoid raw or undercooked seafood. Keep them refrigerated and eat within a few days of opening, or freeze them; thaw in the fridge. Both are fish, so avoid them with a fish allergy.
More Sushi Reading
See how long sushi is good for, what to serve with sushi and more Japanese recipes.
Frequently Asked Questions
What is the difference between masago and tobiko?
Tobiko is flying fish roe and masago is capelin roe. Tobiko eggs are a little larger, glossier and crunchier, with a naturally red-orange color and a slightly smoky, salty-sweet flavor. Masago eggs are smaller, softer and duller, are usually dyed orange and cost less.
Is flying fish roe the same as masago?
No. Flying fish roe is tobiko. Masago is roe from capelin, a small smelt. They look similar once masago is dyed orange, and masago is sometimes used in place of tobiko because it is cheaper, but tobiko has larger, crunchier eggs and a brighter natural color.
What is the difference between ebiko and tobiko?
Ebiko is shrimp roe and tobiko is flying fish roe. Ebiko eggs are very small and soft, similar to masago, and are usually dyed orange. Tobiko eggs are larger, crunchier and glossier. Ebiko is a budget option for coating rolls, while tobiko is used where texture matters.
Which is better, tobiko or masago?
Tobiko is usually considered higher quality because of its crunch, shine and fuller flavor, so it suits gunkan sushi and toppings. Masago is cheaper and softer, which makes it better value for coating California rolls, poke bowls and spicy mayo sauces. Both taste mild and salty.
Are tobiko and masago raw?
Yes. Both are cured with salt and seasonings but not cooked. They are safe for most people when bought from a reputable seller and kept cold, but pregnant people, young children and anyone with a weakened immune system should avoid raw seafood, following FDA advice.
