Red Masago 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.

Its delicate taste allows other ingredients to fully express themselves. It's perfect for garnishing sushi and maki, 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.

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

For a more traditional presentation, also discover our Orange Masago.

Is masago pasteurized?

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

What is the difference between red masago and orange masago?

Both products are made from capelin roe and essentially have the same flavor and texture. The difference is primarily visual.

Red masago offers a deeper, bolder color, ideal for creating a strong contrast in your presentations. Orange masago corresponds to the color traditionally associated with Japanese sushi.

What is the difference between masago and tobiko?

Tobiko comes from flying fish, while masago comes from capelin. Tobiko generally has slightly larger eggs, a firmer texture, and a more pronounced flavor.