Where to buy masago near me?

Masago is a type of fish roe—the fully ripe internal egg masses in the ovaries of fish and certain marine animals. It's coming from the capelin fish, a small fish found in arctic waters.

In a way, yes. Caviar traditionally refers to the eggs of sturgeon, but many people also refer to other fish roes as 'caviar'. In that sense, masago could be considered a form of caviar.

Yes, masago is safe to eat. However, people with fish allergies should avoid it. Pregnant women should also avoid it due to its high vitamin A content and potential listeria contamination.

No, masago is usually served raw and doesn't need to be cooked before eating.

No, while both are types of fish roe used commonly in sushi, tobiko is from the flying fish and has a slightly more pronounced flavor and larger grains than masago.

Masago should be stored in a tightly sealed container in the refrigerator. It can also be frozen to extend its shelf life.

It's generally advised that pregnant women avoid eating raw fish or seafood, including roe such as masago, due to the risk of foodborne illness.

Yes, if you're unable to find masago, tobiko (flying fish roe) or fish roe from salmon, can be used as substitutes.

Masago has a mildly sweet and salty taste with a hint of the ocean flavours. Its taste is surprisingly not fishy.

Masago is used primarily as a garnish or ingredient in sushi and other Japanese dishes. It provides a burst of color and a unique crunchy texture.

You can buy it at Weee! Asian Market, www.sayweee.com.

Yes, masago is low in calories but high in omega-3 fatty acids, vitamins, and minerals. It also contains a good amount of protein.

Yes, capelin, the fish from which masago comes, are wild-caught in a sustainable manner. However, sustainability can depend on specific fishing practices and regions.

Like any seafood, masago can pose risks in terms of foodborne illnesses and mercury content. It also contains a high level of cholesterol and sodium.

No, vegans cannot eat masago as it is a product derived from fish.

Masago is typically small, round, and orange in color. The eggs are much tinier than those of caviar.