Fish eggs are fully cooked eggs of many types of fish, including Turgeon, almonds, and herring. Masago is a capelin egg, a small fish found in the cold waters of the North Atlantic, Pacific know more about what is masago? is it good for your health
What is masago?
Masago is an edible egg of capelin fish (Mallotus villosus), which belongs to the family of smelt. They are considered fodder fish – meaning they are an important food source for larger predators, such as cod, seabirds, seals, and whales.
This small silvery-green fish is very similar to sardines. Although capelin meat is edible, it is most sought after by fishermen to make other products, including masago.
About 80% of capelin harvested is used to produce fish meal and fish oil products, while the remaining 20% is used to produce masago.
The female capelin begins to release eggs at the age of about two to four years and continues to lay eggs until her death. Masago is harvested from the female capelin when the fish is already full of eggs but before they have time to lay eggs.
It is usually used as an ingredient in sushi rolls and has a pale yellow color, although it is often colored with bright colors – such as orange, red, or green – to add visual appeal to the dish.
It tastes light and is sometimes mixed with ingredients such as wasabi, squid ink, or ginger.
Is masago caviar?
Masago and caviar are both fish eggs of different fish species. Only eggs from sturgeon fish are called “true caviar”. So, technically, masago is not caviar. Both masago and caviar are used as decorations and not as the main ingredients.
- Type of fish: Capelin
- color: Bright reddish-orange
- Taste: Salty, smoky, and somewhat bitter
- Cost: Cheaper
- Size: Very small
- Texture: slightly mushy
- Nutritional Components: Protein, Fatty Acids, Magnesium, Selenium, Vitamin B-12, Sodium.
- Types of fish: Wild sturgeon
- color: Ranges from yellow or green to thick black
- Taste: Salty
- Cost: Very expensive
- Size: Peas
- Texture: glossy
- Nutritional components: fats, omega-3 fatty acids, amino acids.
Masago vs. tobiko
Masago is smaller and cheaper than tobiko, which is why it is used as a substitute for the popular tobiko in sushi rolls.
In contrast to tobiko hues that are naturally bright red, masago has a dull yellow color and is often colored to enhance visual appeal.
While masago has a similar flavor to tobiko, but the texture is less crunchy. Overall, tobiko and masago are very similar, but tobiko is considered a more luxurious sushi ingredient due to its price and quality
What does masago taste like?
It tastes similar to tobiko and is slightly salty with the taste of the sea. It has a slightly crunchy and sandy texture and matches rice and vegetables.
Carbs In Sushi – On Keto is one of the most popular dishes for dieters. But this time the food doesn’t make it here I’ll replace the recipe with cucumber, smoked salmon, cream cheese, and avocado.
Is masago raw?
Yes, Masago is a raw capelin egg that is seasoned and colored.
Is Masago Good for Your Health?
Like other types of seafood, masago is nutritious and offers a variety of health benefits, including:
Rich source of high-quality protein
Despite its small size, masago contains strong proteins. One serving of 28 grams produces 6 grams of high-quality protein – about the same as one large egg of 50 grams. Protein fills the most of all nutrients, followed by carbohydrates and fats.
Adding protein-rich foods such as masago to your diet can help you stay full and prevent overeating, which can lead to weight loss.
Fish eggs are a complete protein, meaning they have nine essential amino acids that your body needs.
Natural sources of selenium and vitamin B12
Masago is a good source of selenium, a mineral that serves as a powerful antioxidant in your body. Found in concentrated amounts in seafood, selenium reduces oxidative stress and plays an important role in your thyroid and immune system.
Research shows that increased levels of selenium in the blood can improve the immune response and prevent mental decline. Masago is also high in vitamin B12, which is essential for nerve health and energy production, as well as other important bodily functions.
High in omega-3 fatty acids
Omega-3 fats are polyunsaturated fats with many strong health benefits. This particular fat regulates inflammation, controls blood clotting, and is an integral part of your cell membrane.
Research shows that higher food intake from foods rich in omega-3 fats is associated with a lower risk of heart conditions, including heart failure and coronary artery disease. Fish and fish products such as masago are some of the best food sources for omega-3 fats.
Since capelin is a small feed fish, the mercury tends to be much lower than larger fish such as mackerel and todak fish. What’s more, research shows that fish eggs tend to have the lowest mercury content when compared to other parts of fish such as organs and muscle tissue.
Therefore, fish eggs such as masago can be safely consumed by those who wish to minimize mercury exposure.
Where to buy masago?
find masago in various Japanese grocery stores. Some high-end supermarkets like Whole Foods often sell them too. Alternatively, you can order it online from amazon.
How do I save masago?
The best way to store masago is to put it in the freezer, it will hold frozen. It can last in the freezer for 6 months and after thawing it can last about 4-5 days in the refrigerator.
How to add it to your diet
Masago is a unique ingredient that can be used in a variety of ways.
Its slightly crunchy texture and salty taste make it the perfect addition to Asian-inspired dishes or appetizers.
It can be purchased through seafood vendors in a variety of flavors, such as ginger, wasabi, and squid ink.
Put masago into food, here’s how:
- Homemade sushi rolls with a few teaspoons of masago.
- Combine masago, cheese, and fruit on a plate for a delicious appetizer.
- Use masago to season the rice dish.
- Spoon the masago into a poke bowl for a unique topping.
- Add masago to Asian noodle dishes.
- Sprinkle fish with masago for a touch of flavorful recipes.
- Combine masago into wasabi or spicy mayonnaise to season sushi rolls.
Since masago is usually high in salt, you only need a little to make a strong flavor.
Although most commonly used in Asian cuisine, masago can be incorporated into many recipes that match something salty.
Side effects of consuming masago
If you have a history of fish allergy and dry sea please be careful to serve masago. Fish eggs contain vitellogenin, a fish yolk protein identified as a potential allergen.
What’s more, fish eggs can even cause an allergic reaction in people who are not allergic to seafood. These include low blood pressure, rashes, and narrowing of the airways.
In Japan, fish eggs are the sixth most common food allergen.
Like other types of fish eggs, masago is low in calories but high in many essential nutrients.
Only 1 ounce (28 grams) of fish eggs contain:
- Calories: 40
- Fat: 2 grams
- Protein: 6 grams
- Carbohydrates: less than 1 gram
- Vitamin C: 7% of Reference Daily Intake (RDI)
- Vitamin E: 10% of RDI
- Riboflavin (B2): 12% of RDI
- Vitamin B12: 47% of RDI
- Folate (B9): 6% of RDI
- Phosphorus: 11% of RDI
- Selenium: 16% of RDI
Fish eggs are very high in vitamin B12, an essential nutrient that you should get from the food you eat because your body can not produce them yourself.
B12 is essential for many functions, including red blood cell development, energy production, nerve transmission, and DNA synthesis.
Fish eggs such as masago are low in carbohydrates but rich in protein and healthy fats such as omega-3 fatty acids.
These polyunsaturated fats help regulate inflammation and are essential for the functioning of your immune system, heart, hormones, and lungs.
Besides, fish eggs are packed with amino acids – protein constituents – especially glutamine, leucine, and lysine.
Glutamine plays an important role in gut health and immune function, while leucine and lysine are essential for protein synthesis and muscle repair.