Masago are eggs of the capelin and it is taken from the cleanest area of Northern Atlantic ocean. The eggs are naturally coloured. These eggs lend themselves perfectly to any colourful sushi garnish.
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Masago
Œufs de Capelan
| Appellation commerciale | Masago |
| Nom latin | Mallotus villosus |
| Origine | Islande |
| Zone de pêche | FAO 27 |
| Spécifications | Disponible en: orange, rouge, vert (wasabi) et noir |
| Emballage | Emballé 500g dans une boîte de 6kg |
Masago
It is often mentioned in the same breath as other fish roe, such as Tobiko. The difference between Masago and Tobiko? The former’s eggs are smaller, so it is often considered more pleasant for garnishing any sushi roll. In addition, the flavour is milder, making it perfect with soy sauce or ginger. You don’t prefer sushi? Then finish it into a Poké Bowl.
The product comes in four colours in our own premium brand. Looking for a vegan masago? Click here and take a look at our tosago.
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Robbert Veld
Gestionnaire de comptes internationaux
