Masago Fish Roe
Packing: Plastic Box Container
Masago also known as smelt roe, are edible eggs of the capelin fish (shishamo). Famous for its vivid reddish-orange color and crunchy bountiful taste, Masago is typically used by Japanese Restaurants in making sushi.
Masago is often confused with Tobiko - roe of flying fish, however, they have a key difference which is Masago is smaller and less expensive than Tobiko. This makes Masago an affordable yet tasty ingredient in Japanese cuisine.
Ready to eat after defrosting at room temperature.