Table of ContentsView AllTable of ContentsUsesNutrition FactsBenefitsWho Should Avoid It?
Table of ContentsView All
View All
Table of Contents
Uses
Nutrition Facts
Benefits
Who Should Avoid It?
Masagois the roe, or ripened eggs, of capelin. This fish—which is part of the smelt family—looks like a sardine. The main source of masago is the northwestern Atlantic Ocean.
Also called smelt eggs, masago is gathered from female capelin fish before they have a chance to spawn. While it is used in Asian cuisine, it also has value as animal feed and bait.
Masago can be a healthy choice. It is high inomega-3 fatty acidsandvitamin B12. Its high salt content and other features may make it a poor choice for people with certain health problems.
This article describes the uses and value of masago. It explains why masago is healthy and when it may be unsafe for some people to consume this food.
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Masago Fish Egg Uses
Masago fish eggs are a popular sushi ingredient. They are often used as a garnish to enhance the appearance of a variety of sushi rolls. While masago fish eggs are naturally pale yellow, they are often dyed orange or brighter colors to present them as more expensive varieties of fish roe like tobiko (flying fish roe), which is in short supply.
However, masago differs from tobiko because it has a softer texture than the distinct crunchiness of tobiko, which is used as a garnish on California rolls, a type of sushi. Compared to tobiko’s nutty, smoky taste, masago has a less intense flavor.
Masago fish eggs are described as having a salty and slightly smoky taste. Their flavor can add a punch of ocean-fresh flavor to many dishes. As a sushi topping, masago adds texture and a slight crunch.
In addition to being used as a sushi garnish, masago can be used in the following ways:
Products marketed as masago eggs may contain ingredients such as high-fructose corn syrup, salt, andmonosodium glutamate(a flavor enhancer), which are added during packaging. Food dyes may be used to make masago look more expensive. Check labels carefully since these types of additives may offset the nutritional benefits of masago.
Only about 20% of caught capelin is used to harvest roe for human food. About 80% of caught capelin is processed for use in fishmeal and oil production.
The whole capelin fish is rarely used in human food. It is often used as animal feed in zoos and aquariums or as bait.
Masago vs. CaviarMasago and caviar are two types of fish roe (fully ripe fish eggs) that are typically used as garnish. However, they each have distinct qualities.Masago is the small, pale-yellow fish roe from capelin fish. It is less expensive than other types of fish roe and considered to be among the lowest in quality. It is often dyed to pass for more expensive varieties.Caviar is the roe of wild sturgeon fish. It is black in appearance and considered a delicacy and the highest quality fish roe. It is cured with salt for a unique taste.
Masago vs. Caviar
Masago and caviar are two types of fish roe (fully ripe fish eggs) that are typically used as garnish. However, they each have distinct qualities.Masago is the small, pale-yellow fish roe from capelin fish. It is less expensive than other types of fish roe and considered to be among the lowest in quality. It is often dyed to pass for more expensive varieties.Caviar is the roe of wild sturgeon fish. It is black in appearance and considered a delicacy and the highest quality fish roe. It is cured with salt for a unique taste.
Masago and caviar are two types of fish roe (fully ripe fish eggs) that are typically used as garnish. However, they each have distinct qualities.
Masago is the small, pale-yellow fish roe from capelin fish. It is less expensive than other types of fish roe and considered to be among the lowest in quality. It is often dyed to pass for more expensive varieties.
Caviar is the roe of wild sturgeon fish. It is black in appearance and considered a delicacy and the highest quality fish roe. It is cured with salt for a unique taste.
Masago Nutrition Facts
Masago is a healthful food choice. It is low in calories and rich inproteinand several essentialfatty acidsandamino acids.
According to the U.S. Department of Agriculture (USDA), the nutrition profile of a 1-ounce portion of fish roe includes the following:
Benefits of Eating Masago Eggs
Masago eggs are a source of several key nutrients that can support different aspects of your health:
The 5 Healthiest Fish to Eat and Which to Limit, According to a Dietitian
Should Anyone Not Eat Masago?
Many types of raw fish are unsafe to consume due to bacteria and mercury content. However, masago is one of the fish used in sushi that has low levels of mercury.Most people can safely consume up to two 6-ounce servings of masago weekly.
However, certain characteristics of masago eggs make them unhealthy to consume for some people:
High Sodium Content
While masago eggs are rich in omega-3 fatty acids, protein, and other nutrients, they also have high levels ofsodium. Excess sodium is linked with a higher risk for the following health problems:
High Purine Levels
Smelt products like masago eggs have highpurinelevels. This can make them unhealthy for people who havegout, a form of arthritis that occurs when your body metabolizes purines anduric acid(tiny, sharp crystals) form.
Allergic Reactions
You should not eat masago if you have a fish allergy without getting medical advice. If you are allergic to one type of fish, you may be able to eat other varieties like masago without reacting, However, if you have a fish allergy, consult with your allergist about the safety of consuming masago.
37 Foods High in Sodium to Eat Less of
Summary
Masago is made from the ripe fish eggs of capelin, a fish in the smelt family. It is most often used in sushi and other types of Asian cuisine. The tiny eggs can also add a salty, crunchy texture to many other dishes.
Masago is rich in many nutrients, such as omega-3 fats, vitamin B12, and selenium. Its low mercury levels make it safe for pregnant women and young children.
However, it may not be the best choice for people with certain health problems. Its high salt content can increase your risk of high blood pressure and other heart issues. People with fish allergies should consult an allergist before eating it to avoid a reaction.
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Verywell Health uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read oureditorial processto learn more about how we fact-check and keep our content accurate, reliable, and trustworthy.
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