{"product_id":"red-masago-caviar","title":"Red Masago Caviar","description":"\u003cp\u003e\u003cstrong\u003eRed Masago\u003c\/strong\u003e is one of the most versatile and widely used fish roes in Japanese cuisine. Composed of small, delicate, and tender pearls, it offers a mild, slightly salty flavor with a subtle sweet touch.\u003c\/p\u003e\n\u003cp\u003eIts delicate taste allows other ingredients to fully express themselves. It's perfect for garnishing \u003cstrong\u003esushi and maki\u003c\/strong\u003e, accompanying rice bowls, incorporating into sauces, or adding a refined touch to canapés and appetizers. Its deep red color creates a striking visual contrast and instantly enhances the presentation of your dishes.\u003c\/p\u003e\n\u003cp\u003eOur masago is made from \u003cstrong\u003ewild capelin roe caught in Iceland\u003c\/strong\u003e, then \u003cstrong\u003efreshly pasteurized in jars—never frozen\u003c\/strong\u003e. Available in 50g jars.\u003c\/p\u003e\n\u003cp\u003eFor a more traditional presentation, also discover our \u003cstrong\u003eOrange Masago\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs masago pasteurized?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYes. Our masago is \u003cstrong\u003epasteurized\u003c\/strong\u003e, meaning it has undergone heat treatment to eliminate pathogens while preserving its delicate flavor and texture.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between red masago and orange masago?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBoth products are made from capelin roe and essentially have \u003cstrong\u003ethe same flavor and texture\u003c\/strong\u003e. The difference is primarily visual.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRed masago\u003c\/strong\u003e offers a deeper, bolder color, ideal for creating a strong contrast in your presentations. \u003cstrong\u003eOrange masago\u003c\/strong\u003e corresponds to the color traditionally associated with Japanese sushi.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between masago and tobiko?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTobiko\u003c\/strong\u003e comes from flying fish, while \u003cstrong\u003emasago\u003c\/strong\u003e comes from capelin. Tobiko generally has slightly larger eggs, a firmer texture, and a more pronounced flavor.\u003c\/p\u003e\n\u003c!----\u003e","brand":"CaviarHub","offers":[{"title":"Default Title","offer_id":54211447914864,"sku":"masago-red-50g","price":38.0,"currency_code":"QAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0969\/0801\/8032\/files\/masago-red-1-n.webp?v=1787374618","url":"https:\/\/www.biocos.ca\/en-qa\/products\/red-masago-caviar","provider":"Biocos Canada ","version":"1.0","type":"link"}