Orange Masago Caviar

Orange Masago is one of the most versatile and widely used fish roe in Japanese cuisine. Composed of small, delicate, and tender pearls, it offers a mild, slightly salty flavor with a subtle touch of sweetness.

Its delicate profile allows other ingredients to fully shine. It is ideal for garnishing sushi and maki, accompanying rice bowls, incorporating into sauces, or adding a refined touch to canapés and appetizers.

Orange is the traditional color of masago, the one found in most sushi restaurants. Its vibrant color provides an elegant and appetizing finish to your dishes.

Our masago is made from wild-caught Icelandic capelin roe, which is then freshly pasteurized in jars—never frozen. Available in 50g jars.

Is masago pasteurized?

Yes. Our masago is pasteurized, meaning it has undergone a heat treatment designed to eliminate pathogens while preserving its flavor and texture.

What is the difference between orange masago and red masago?

Both are capelin roe and possess essentially the same flavor and texture. The difference is primarily visual.

Orange masago is the traditional color used in Japanese cuisine and sushi presentations. Red masago, on the other hand, offers a deeper, bolder color, ideal for creating a more striking visual contrast.

What is the difference between masago and tobiko?

Tobiko comes from flying fish, while masago comes from capelin. Tobiko roe is generally slightly larger, firmer, and offers a more pronounced flavor.

Masago is distinguished by its more tender texture and delicate taste, making it an excellent choice for sushi, sauces, and garnishes.