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
made from Capelin roe
| Commercial name | Masago |
| Latin name | Mallotus villosus |
| Origin | Iceland |
| Catch area | FAO 27 |
| Specifications | Available in red, orange, green (wasabi) and black |
| Packaging | 500g box in a 6kg master carton |
Finish it into a Poké Bowl
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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Contact us
Robbert Veld
International account manager
