Masago caviar - what is it?

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

All sushi lovers are probably familiar with tobiko - soft, tiny bright-colored eggs that crunch nicely on the teeth. This flying fish caviar is often served as a dish on its own, as well as in the form of sashimi or as an ingredient in rolls. However, the product often referred to as "tobiko" on menus at inexpensive sushi bars or in supermarket chains is most likely chaplain or masago caviar. As a rule, people who are not related to the preparation of sushi and are not fans of Japanese cuisine cannot distinguish one caviar from another, tobiko from masago.

Masago - what is it

In simple terms, this is the caviar of one of the varieties of capelin - chaplain fish. In large numbers, this fish lives off the coast of Iceland, however, it is also found off other coasts, in Arctic and Atlantic waters.

Chaplain caviar is s alted and processed in the same way as traditional tobiko, but at a lower cost. If you live in a big city, you can get it from the big box stores, the seafood section, along with other sushi ingredients.

Masago caviar is highly nutritious and high in vitamins, protein and high in omega-3 and omega-6(fatty acids). Despite the fact that it contains a large amount of cholesterol, a small portion of this product will only benefit the body.

Tobiko and masago - what is it and how to distinguish them from each other

So, now we know that under the exotic names hides the caviar of small ocean fish. After receiving an answer to the question: “Masago - what is it?”, According to the law of logic, the task arises: “How to distinguish masago from tobiko?”. Actually, it's not that hard.

Flying fish roe (tobiko) in its natural form differs from the well-known bright orange product, it is almost colorless, has a mild sweet taste and, characteristically, crunches on the teeth when eaten. In turn, masago (chaplain caviar) has a light beige hue and very small, non-crispy eggs. Due to the dull coloration, both varieties are almost always sold in different colors, most often red or black. As a rule, natural ingredients are used as dyes - cuttlefish ink (to achieve black), ginger juice (for a brighter orange hue), and so on. Separately, it is worth mentioning the product known in Japanese shops and restaurants as wasabiko - this is the same caviar, but dyed green with wasabi powder. Both tobiko and masago undergo this treatment. Which, specifically, type of caviar wasabi dyed, can be understood both in appearance (the size of the eggs), and in the presence or absence of a characteristic crunch while eating. It goes without saying thatcaviar with wasabi will have a very piquant taste.

Masago and tobiko dishes

Both varieties of caviar are used for making sushi gunkan as an independent filling, as well as for decorating rolls. Due to its finer texture, masago is also used in many Asian dishes - omelettes, salads, sauces, and so on, while the use of tobiko is somewhat limited. Often these products are combined in various dishes, as their structure and taste perfectly complement each other.

One of the most famous recipes is masago spicy sauce, which is prepared differently in different restaurants. To make it at home, the following ingredients are used: 1/4 teaspoon Japanese mayonnaise (“Kyupi”), 1 teaspoon caviar, 1/2 teaspoon kimchi or sriracha sauce.

Summing up the above information, which serves as an answer to the question: "Masago - what is it?", It would be useful to specify - this is capelin caviar, traditionally used in Japanese cuisine.