What Is Masago?

Masago is the tiny orange fish eggs you’ll see on sushi rolls. It is made of capelin, which is a tiny fish to create this roe. Actually, when the egg is raw, it is soft, mildly salty, and has a light pop when you bite into it. Sushi chefs add it on top of sushi rolls for a crunchy, bright topping or use it in sauces like spicy mayo.

The masago is much smaller, more delicate, and a lot cheaper, so most full-service restaurants have a tendency to use it. In some cases, they're both dyed lively shades of red, black, or green with squid ink, wasabi, and so on.

If you own a sushi restaurant, you've got it on the menu to be transparent about which one you're using. Some places pass masago off as tobiko, and guests who know the difference notice. It’s also a fish product, so list it as an allergen and make sure your servers can tell guests what’s in each roll.

Store it cold, and check your supplier’s quality, since low-grade roe can taste fishy and turn mushy fast.