{"id":110387,"title":"Capelin roe (masago): what is it?","modified":"2025-10-29T17:10:26+01:00","plain":"What is capelin roe?\n\n\n\nCapelin is a small fish that lives in the cold waters of the Atlantic, Pacific, and Arctic Oceans, especially off the coasts of Japan and Korea. So, you probably won\u2019t see it around here, and the name might not mean much to you.\n\n\n\n\n\n\n\nIn Asian cuisine, capelin roe is the part that\u2019s most often used. While the fish itself is edible, the roe is a more popular ingredient and is in high demand.\n\n\n\nJust like with sturgeon, salmon, or herring, capelin roe is harvested from the female and then processed and sold as \u201cmasago.\u201d Although most capelin fishing is for fish meal and fish oil, it\u2019s also used to produce masago.\n\n\n\nMasago vs. tobiko: what\u2019s the difference?\n\n\n\nWhen people talk about masago, tobiko often comes up too. They\u2019re actually good substitutes for each other. Both are rich in selenium, omega-3 fatty acids, and vitamin B12. Still, there are a few differences to note, starting with color and taste.\n\n\n\nWhen harvested, tobiko is golden, while masago is pale yellow. Producers usually add coloring at the end of processing, but sometimes these colors hint at different flavors. Another key point: tobiko comes from flying fish, while masago is from capelin. Masago is said to have a finer texture, while tobiko is crunchier.\n\n\n\ntobiko roe\n\n\n\nWhat does capelin roe taste like?\n\n\n\nTo give you an idea, capelin tastes a lot like herring. Its roe has a mild flavor, which is why it\u2019s often paired with bolder tastes in Asian cooking, like wasabi or squid ink.\n\n\n\nMasago has an interesting texture\u2014more delicate than tobiko, but still a little crunchy. The only downside: it\u2019s a staple in Japanese cuisine, so be prepared to pay a bit more for it!\n\n\n\nHow to use capelin roe in cooking\n\n\n\nWhether you add it to dishes or sauces, capelin roe brings a complex note to your plate. Since it has a distinctive taste, I recommend pairing it with strong flavors like ginger. Try out different combinations and you\u2019ll discover the magic of umami!\n\n\n\nYou\u2019ll often find capelin roe on sushi\n\n\n\nMasago also works well as an appetizer, spread on toast. Spring rolls and rice dishes are also great ways to use the roe. Try making a wasabi-masago mayo\u2014it\u2019s a perfect match for fish dishes and salads.\n\n\n\nHealth benefits of capelin roe\n\n\n\nThis is one of the healthiest foods you can eat. Just two tablespoons of capelin roe provide all the nutrients your body needs. It\u2019s a great source of healthy fats and protein, which help maintain lean muscle, protect against cognitive and neurodegenerative diseases, strengthen your immune system, and support cell renewal.\n\n\n\nPlus, it\u2019s very low in calories. Still, you should enjoy it in moderation\u2014capelin roe is high in salt, so be sure to stick to the recommended serving sizes.\n\n\n\nWhere can you find capelin roe?\n\n\n\nIt\u2019s pretty easy to find in Asian markets, so you\u2019ll naturally come across it in specialty grocery stores or online. Capelin roe is sold canned or semi-preserved. Don\u2019t judge its freshness by color: the roe is naturally yellow, but it\u2019s usually sold in orange-red or black.\n\n\n\nHow do you store capelin roe?\n\n\n\nThis is a very delicate product that should be kept away from light. Store it in your refrigerator for best results. Always check the expiration date on the jar.\n\n\n\n\n\n\tMasago Sushi Roll\n\t\t\n\t\t\t\n\t\n\t\ttapis de bambou\t\n\t\n\t\t140 g sushi rice (cooked, seasoned, and chilled)1 nori sheet0.5 avocado (thinly sliced)100 g masago or capelin roe\t\n\t\n\t\tLay the nori sheet on the bamboo mat with the long side facing you.Spread a thin, even layer of sushi rice, leaving a small margin along the long edges.Arrange the avocado in a line from end to end, about 1.5 cm from the edge closest to you.Using the mat, start rolling from the edge closest to you.Tighten the roll firmly, then slice into individual maki.Top each maki with a small spoonful of masago.Alternatively, add the masago inside before rolling.\t\n\t\n\t\tSee my sushi rice seasoning recipe to learn how to make it\n\t\n\t\n\t\tSushiJaponaisemasago, oeuf de capelan","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/110387","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=110387"}],"version-history":[{"count":2,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/110387\/revisions"}],"predecessor-version":[{"id":110621,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/110387\/revisions\/110621"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/5497"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=110387"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=110387"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=110387"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}