Where to buy masago near me?

Browse masago for sushi rolls and rice bowls. Compare the listed pack sizes and ingredients; masago is capelin roe, while tobiko is flying fish roe, so check the product name before choosing. Enter your ZIP code to see available products, delivery dates and any applicable free-delivery minimum.

Masago is the edible roe (eggs) of the capelin, a small smelt-like fish. It is tiny, slightly crunchy and mildly salty, and is commonly used as a garnish and filling in Japanese dishes such as sushi rolls.

Masago tastes lightly salty and briny with a faint sweetness and a subtle pop when eaten. Seasoned masago, like Oceankist Masago Seasoned Capelin Roe, adds a mild savory flavor.

Frozen masago should be kept frozen until needed and thawed in the refrigerator. After thawing, masago should be kept refrigerated and used promptly, following the storage instructions on the package.

No. Caviar refers to sturgeon roe, while masago is capelin roe, a different and much more affordable product. Masago is used as a garnish in the same way fish roe appears in Japanese cooking.

Weee! sells frozen masago online, including Oceankist Masago Seasoned Capelin Roe, alongside Oceankist tobiko varieties. Weee! delivers Asian and Hispanic groceries to your door in many U.S. areas; enter your ZIP code at weee.com to see availability and delivery options.

Masago comes from capelin and has smaller, softer eggs, while tobiko comes from flying fish and has larger, crunchier eggs. Masago is usually less expensive and is often colored orange to look like tobiko.

Masago is spooned over sushi rolls, sashimi and rice bowls, folded into spicy mayo, or stirred into pasta and egg dishes. It is usually served cold or at room temperature after thawing.

Yes, tobiko is the closest substitute for masago, with larger and crunchier eggs, and works in the same sushi and rice-bowl uses. Ikura (salmon roe), such as Yarra Valley Ikura Shoyu Zuke Caviar, has much larger, juicier eggs and a different texture.