Orange Masago Caviar

Orange Masago is one of the most versatile and widely used fish roes in Japanese cuisine. Composed of delicate and tender small pearls, it offers a sweet and slightly salty flavor, accompanied by a subtle sweet note.

Its delicate profile allows other ingredients to fully express themselves. 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, found in the majority of sushi restaurants. Its vibrant color brings an elegant and appetizing finish to your dishes.

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

Is masago pasteurized?

Yes. Our masago is pasteurized, meaning it has undergone 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 essentially have the same flavor and texture. The difference is mainly 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.