Masago Nigiri Sushi
Masago nigiri sushi is a traditional Japanese type of nigiri sushi. It consists of hand-pressed sushi rice that’s topped with smelt roe. Traditionally, this type of sushi is eaten by hand in a single bite.
Introduction to Masago
Masago, also known as capelin roe, is the ripened egg of the capelin fish. Many people think of sushi as raw fish. Sachi is a Japanese dish that is only thinly sliced raw fish or meat and it doesn’t come with rice. sashimi is not sushi because there is never any rice involved.
Description of Masago
Masago has a rich flavor. It is savory and briny like most seafood. The rich flavor comes from the different curing ingredients like salt, MSG, high-corn fructose syrup, and soy sauce. Its sand-like texture adds a bit of a crunch to any dish. The different types of masago are all from the roe of capelin, but they differ in color due to the different food coloring used.
Fish Roe in Sushi
Fish roe is another name for fish eggs. More specifically, it is the fully ripe and unfertilized eggs of a fish. Masago is commonly used as a topping or garnish for sushi rolls, nigiri, and sashimi. A form of traditional Japanese sushi known as nigiri sushi called Masago nigiri has been around for centuries. Smelt roe is sprinkled on top of hand-pressed sushi rice. It is customary to consume this sort of sushi by hand and in one swoop.
Is Masago Real Fish Eggs?
Masago is the roe (eggs) of the smelt fish. It is commonly used as a topping for sushi. The natural color of masago is a dull yellow. It is often dyed orange or red to enhance visual appeal. The tiny eggs add a sweet, briny flavor along with a crunchy texture to sushi.
Masago vs. Tobiko
Masago and tobiko are two types of fish roe used in sushi. Tobiko comes from flying fish, while masago comes from smelt. Tobiko has a naturally bright reddish-orange color. It is larger in size and pops when eaten. Masago is smaller and offers more of a sandy texture.
Harvesting Masago
The process of harvesting fish eggs, like masago, from the female fish is called the Köhler method. It involves injecting the fish with a protein to separate the egg membranes without harming the fish or eggs. The eggs can then be gently rinsed out.
Cost and Availability
Compared to other fish eggs, masago is relatively affordable at around $5 per ounce. It can be found frozen year-round in Asian grocery stores and seafood markets. When preparing sushi, masago is typically used as a garnish or topping to add color, flavor, and crunch.