Masago benefits, nutrition content and more.

What’s Masago or fish roe?

The completely developed eggs of a variety of fish, including sturgeon, salmon, and herring, are known as fish roe.

The roe of the capelin, a tiny fish found in the icy seas of the North Atlantic, North Pacific, and Arctic oceans, is known as masago.

Masago, a common component in Asian cuisine, is prized for its particular flavour and is considered a speciality item.

Whales, puffins, Atlantic cod, and other ocean predators rely on capelin fish as a food supply. Capelins consume largely plankton, but when larger crustaceans are available, they will eat them.

What Are the Health Benefits of Masago?

  1. Bone health is important

Masago is also high in vitamin D, which can help you avoid long-term bone loss and fractures. Vitamin D pills are even recommended by scientists for the treatment of osteoporosis.

  1. Reduce the signs and symptoms of arthritis

People with rheumatoid arthritis may benefit from the omega-3 fatty acids found in foods like masago because they help lower inflammation throughout the body.

  1. Heart health is important

Masago’s omega-3 fatty acids aid the body’s production of hormones that prevent blood clotting and inflammation of the heart’s arterial walls. According to studies, persons who consume more omega-3 fats have a decreased risk of heart disease than those who do not.

  1. Eye health is very important

The omega-3 fatty acids included in foods like masago play a vital role in the construction of the retina. While the specific significance of omega-3 fatty acids in eye health is unknown, multiple studies have revealed that they play an important role in the development of the eyes in newborns and early children.

Difference between Tobiko and Masago

Masago is a popular alternative for tobiko in sushi rolls since it is smaller and less costly than tobiko.

Masago is frequently mistaken for tobiko, or floating fish eggs or roe. Tobiko and Masago are very different, despite their similarities.

Unlike tobiko, which is naturally brilliant red, masago has a drab yellow tint that is frequently dyed to provide aesthetic flair.

While masago has a similar flavor to tobiko, it is less crispy. Tobiko and masago are quite similar in appearance, however tobiko is a higher-end sushi ingredient because of its cost and quality.

Nutrient content for Masago.

Fish roe includes (2) in just 1 ounce (28 grammes):

40 calories

2 gramme of fat

6 grammes of protein

Carbohydrates: less than one gramme

7% of the Daily Value for Vitamin C (DV)

10% of the daily value of vitamin E

Riboflavin (B2): 12% of the daily value

Vitamin B12: 47% of the Daily Value

Folate (B9): 6% of the daily value

Phosphorus: 11% of the daily value

Selenium: 16% of the Daily Value

How to eat Masago?

In addition to a variety of sushi rolls, it pairs nicely with fish in any form (cooked dishes, sashimi, and so on), as well as vegetables and various types of rice in a variety of appetizers, dinners, and side dishes. Masago is frequently used as a garnish or blended with condiments or sides to serve as dipping sauces, according to Izzy Cooking. Of course, beyond the flavor and sensory elements, its distinctive color offers diversity and brightness. Masago, while not usually served with sushi, is virtually always served with another type of fish.

Masago is a contentious subject in terms of sustainability.

While it’s true that capelin is relatively sustainable and has a large global population, there are concerns about overproduction because more female fish are “targeted” in order to meet the demand for masago, which has affected the gender disparity breakdown of the fish species over time, according to Healthline.

Furthermore, according to The Japanese Bar, flying fish or capelin are vulnerable to overfishing, and fluctuations in number and position from season to season can impact fishing and harvesting, as well as other environmental changes.

The Negatives

  1. Concerns concerning capelin fishing have been raised by environmentalists.

While masago may be a better choice than other types of seafood, customers should be aware of certain concerns regarding capelin fishing practises causing bycatch of endangered and overfished species.

Allergic reaction risk

Because masago is a seafood product, it should be avoided by anyone who are allergic to fish or shellfish.

Fish roe includes vitellogenin, a protein found in the yolk of fish eggs that has been identified as a possible allergy.

Sodium is abundant

Masago, like most other fish roe, has a high salt content.

Furthermore, to improve the taste of masago, it is frequently blended with salty substances like soy sauce and salt, which raises the sodium level of the finished product.