If you're a fan of sushi, you're probably at least a little familiar with those tiny, sand-like orange spheres that come on many rolls. Those are masago, and they're a type of roe, or fish egg. Masago might not be as sought out as something like salmon or yellowtail, but it's just as common in sushi, as well as several other fish dishes. So, while you might not be ordering straight "masago" rolls any time soon, that doesn't mean you should ignore this tasty little garnish. What is masago and what does it taste like? We're breaking it all down.
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00:00Have you ever had sushi and wondered about those tiny orange spheres that adorn various
00:05types of rolls?
00:06What exactly are they?
00:08Where do they come from?
00:10Is eating them an environmentally responsible thing to do?
00:13Let's talk about sushi.
00:15Those orange spheres are called Masago, and are a trademark ingredient in not only Japanese
00:20cuisine, but many different food cultures worldwide.
00:24As the kitchen notes, Masago is Kaplan roe, which are eggs from the Kaplan fish.
00:30Kaplan is a type of smelt, and they look similar to sardines.
00:33Howe Daly states that Masago actually means sand in Japanese, which is a reference to
00:38the roe's diminutive size, only about 1mm in diameter.
00:43Masago is characterized by its bright, vibrant orange hue, and it has a briny, salty note
00:48that can be slightly bitter and subtly fishy.
00:51It has a rather high sodium content, which is evident once you taste it.
00:55Of course, it is raw.
00:57It certainly contributes a slight crunch to whatever it is added to.
01:01But it doesn't have the trademark pop that caviar often delivers.
01:05There are different types, orange, black, red, and wasabi.
01:11Each has the same base ingredient, but the different variants include certain additions
01:15in order to subtly change the color or flavor of the Masago itself.
01:19That brings us to color, and the fact that Masago's trademark color is actually man-made.
01:25The tiny eggs are dyed to make them more aesthetically appealing.
01:28Isn't it strange that one of the trademark properties of Masago is not actually inherent?
01:33In actuality, the natural color of Masago is much more lackluster and ordinary, usually
01:39more of a pale yellow.
01:40In addition to myriad sushi rolls, it's also great with fish in any capacity, as well as
01:45with vegetables and all kinds of rice in different appetizers, meals, and side dishes.
01:51Masago often acts as a garnish, or is sometimes mixed with condiments or sides to act as dipping
01:56sauces.
01:58Of course, its trademark color also adds variety and brightness beyond just the flavor and
02:02textural components.
02:04While not always used with sushi, Masago is almost always paired with other seafood.
02:09The Japanese bar states that many drink sochu, wine, sake, or beer with sushi, and therefore
02:16with Masago.
02:17The briny, salty notes of Masago tend to pair well with those libations.
02:31You can purchase Masago online at Asian markets and grocery stores, or some supermarkets.
02:36But should you?
02:38Nutritionally, Masago is very low in calories and offers omega-3 fatty acids, multiple vitamins,
02:44magnesium, and selenium.
02:46It's also especially high in vitamin B12, amino acids, protein, and much more.
02:52It's also low in mercury, but obviously very high in sodium, Healthline says.
02:57Most commercial Masago is made with a number of additives, according to the Japanese bar.
03:02They say that soy sauce, MSG, high fructose corn syrup, and food coloring agents are all
03:07added in most instances.
03:10As noted, while these are less than ideal, unless you're eating copious amounts of sushi
03:14or Masago, there is really no cause for concern.
03:17Of course, if you do have a sensitivity to sodium, it may be wise to steer clear.
03:22But Masago and Capelin fishing is a contested topic from a sustainability perspective.
03:28While it's noted that Capelin is relatively sustainable and the population is quite high
03:32worldwide, there are also concerns about overproduction due to the fact that more female
03:36fish are more heavily fished in order to meet the need for Masago.
03:41According to Healthline, that has affected the gender disparity breakdown of the fish
03:45species over time.
03:46Furthermore, Capelin are susceptible to overfishing, according to the Japanese bar, and changes
03:51in population and location from season to season can affect fishing and harvesting as
03:56well as additional environmental changes.
03:59However, there are certain companies or fisheries that are intent on sustainable fishing, such
04:03as the IRF, or Iceland Responsible Fisheries.
04:06They make it a point to keep sustainability at the forefront of their practices, and we
04:11hope more fisheries worldwide follow in their footsteps.
04:14The long-term environmental concerns are certainly something to mull over the next time you indulge
04:19in sushi.