Masago
The roe of the capelin, an Arctic and Atlantic fish, is known as masago. Masago is dull and typically coloured before it is eaten to give it a more appetising appearance, so perhaps the tropical sun is necessary to give tobiko roe its vivid colour.
Oddly, although capelin is comparable to sardines and is completely edible, it is primarily utilised to make other fish delicacies, such as masago. 20% of the capelin gathered is used to make masago, and the remaining 80% is used to make fishmeal for the farmed seafood sector and fish oil products (for individuals who take omega-3 supplements).
While masago and tobiko have a similar flavour, masago lacks tobiko’s unique crunch and, overall, is a more monotonous and limited element in sushi. Due to one significant difference between the two roe, masago is substantially less expensive than tobiko. Despite this, many sushi restaurants still serve masago sushi since it is still fairly excellent.
Although masago is often thought to be a lower-quality product than tobiko, this hasn’t stopped eateries from switching the two to increase their profits. Masago is a little bit bigger than Tobiko as well. To ensure you receive the crisp sweetness you want, tobiko can be purchased separately from sushi sellers (you can locate it readily if you have a Japanese grocery store nearby).
In addition to being a high-quality dish, capelin and its roe, masago, have a very low mercury concentration, which is a problem for people who consume a lot of seafood. It is also a fantastic source of vitamin B12 and selenium, two essential micronutrients (trace minerals) that many people do not get enough of in their diet.
It is also a fantastic supply of top-notch protein. Masago may be little, but compared to its size, it contains a lot of protein. The roe has 6 grammes of high-quality protein per 1-ounce (28-gram) meal, or about the same as one big (50-gram) chicken egg. Not bad for something that is reasonably priced and has a unique flavour and texture.
Tobiko
One of the most coveted sushi roe (pronounced “caviar”) in Japanese cuisine is tobiko, which genuine sushi connoisseurs adore both on its own and as a garnish and finishing touch for rolls. The eggs of tropical flying fish, which are renowned for their capacity to leap into the air at speeds of over 40 mph, are what make this delightfully crunchy and somewhat sweet roe.
It enhances many various roles, including the well-known California roll, with a splash of colour and its distinctive crunchy texture. It is likely that if you frequently eat sushi, you have had tobiko in the past.
Tobiko’s moderate flavour, which is mildly sweet and salty, contrasts with its bright-red natural colours. Not just for its flavour, but also for its constantly crunchy texture and vibrant look, it is most frequently put to rolls. The enjoyable crunch of tobiko is one of life’s few truly rewarding sensations.
Tobiko lovers prefer the meal as a nigiri item, where the roe is piled on top of sushi rice. Tobiko is treasured for its use in sushi, although it can also be found in other types of food. For instance, tobiko tastes great on crackers, in omelettes, and in salads.
Tobiko is a nutrient-dense food that is rich in protein, vitamins, and omega-3 fatty acids. Tobiko has a high cholesterol level, thus it should still be consumed in moderation. Since tobiko is frequently used as a garnish, its cholesterol content is typically unproblematic when consumed as part of a healthy diet. Tobiko has a wide range of health advantages in addition to its appeal as food.
These little eggs are a nutrient-dense source of omega-3 fatty acids, vitamins, and minerals, making them a tasty and healthy addition to your diet. Furthermore, for those looking for a healthier yet mouthwatering eating alternative, their low-calorie count and high protein content make them a guilt-free pleasure.
In terms of sustainability, I can witness to the significance of ethical sourcing methods as a specialist in tobiko. For the sake of the health of our seas and the ongoing availability of this delicious ingredient, it is essential to ensure that the tobiko you eat originates from respectable and environmentally friendly fisheries.
You can enjoy the delicious flavour of tobiko while contributing to environmental protection by assisting fisheries that use ethical fishing practices.
Tobiko, Masago, and all of your other favourite sushi-grade products may be purchased at Catalina Offshore Products, which can be found here. They offer excellent quality and quick shipping.