Before knowing about Tobiko and Masago, it is essential to understand what a fish roe is? They are entirely ripe eggs from fish and other species of marine animals. There are various methods to make a roe for food as it depends on the kind of eggs and what zest profile best suits it. It is a salubrious food option.
They are the tiny red balls which you would see outside the rice on California rolls. Their size varies from 0.5-0.8 millimetres and has a mild smoky or salty taste. Tobiko is well-known for its plump and crunchy texture. They can be placed in other natural ingredients for improving their colour and flavour.
It consists of eggs from the capelin, which is a fish in the smelt family. Masago indicates fine sand; hence it is utilized for foods that portray that image. These fishes are tiny and give tiny eggs. It is not as crunchy as Tobiko but is coloured similar to it. Masago is bitter in taste, but some restaurants use masago in Tobiko’s place to be less expensive.
Where would you find them?
You would get Tobiko, usually in sushi restaurants. Their people sprinkle this roe on top of the dishes or rolls to give them a better look or garnishing. On the other hand, Masago is pretty common on sushi rolls and in various Japanese dishes. It is usually served with rice dishes.
Tobiko is full of nutrients like vitamin E & C, minerals, potassium, niacin and vitamin potassium. It also comprises of natural pigment composition astaxanthin; it gives the bright colour to Tobiko. Other significant benefits are that it has antioxidants plus strengthens the immune system.
On the contrary, Masago has pretty fewer calories, has healthful proteins and fatty acids. The best thing is that it also comprises vital nutrients such as selenium, magnesium and Vitamin B-12.