What is Masago? You’ll find these bright orange pearls of taste used predominantly in Japanese cooking. Today we’ll look at what they are, where they come from, what they taste like, and how you can use them.
Masago is the name given to the roe (a posh name for fish eggs) of the Capelin. This is an edible fish found in various oceans around the world. It is normally a dull yellow in color with a mild fish flavor. It is used in various dishes to add texture. The eggs pop as you eat them!
While Masago is a type of fish egg or roe, it is not strictly Caviar. This is because it comes from a different species of fish. Think of it like wine. Both champagne and prosecco are made with grapes, but they have different names. The same can be said of Masago.
Masago is the roe of the Capelin fish. This is found predominantly in cold water seas such as the North Atlantic. The fish are related to the Herring and have similar behaviors and migratory patterns. Capelin tend to be slightly larger than Herring and can grow up to 20cm long.
Masago is normally a pale yellow color when sourced naturally. Commercial producers of Masago often soak the fish roe in orange food dye to make it brighter and more vivid in color to appeal to diners.
Hopefully, you’ll be able to answer the question, what is Masago? It’s a tiny fish egg with a lot of color and flavor. While it is used in Asian cooking, its flavors are mild enough to use in various seafood dishes, and it is a great way to brighten up a plate.