August 8


What are the difference between Tobiko and Masago?

At times mistook for the delicacy caviar, Fish roe has been a staple in Japanese food since forever ago.

Roe is unfertilized, completely matured inward egg masses from the ovaries of fish. Fish roe can likewise come from shrimp, scallops, squid, or lobsters. The word roe itself signifies “unfertilized.” The most widely recognized kinds of fish roe comes from Salmon, Capelin (Masago), Tobiko, Trout, Swai Fish, Paddlefish, and Bowfin.

In contrast to roe, caviar is restored (low-salt), and by and large comes from the Sturgeon fish. The most widely recognized caviar types are White or Amur Sturgeon, Beluga Whale, Sterlet, Kaluga, Hackleback, and Sevruga. Beneath, we will additionally examine the most mainstream sorts of fish roe found in sushi: Tobiko and Masago.

Difference between Tobiko and Masago


Tobiko and Masago are fish roe normally found in sushi. They are a topping on rolls and considered the last little detail, however they can be partaken in completely all alone. The principle distinction between the two sorts of eggs is that Tobiko comes from a tropical flying fish, and Masago comes from an Artic Atlantic fish called the Capelin.

Of the two sorts of fish roe, Tobiko is the most notable with its dazzling red shading and crunchy surface. It is added to different sorts of sushi rolls, which has a gentle taste. Tobiko gives on the range a pungent yet somewhat sweet flavor. In the event that you eat sushi regularly, especially the California roll, you have most certainly had Tobiko stimulate your tongue.

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As referenced over, the crunchy surface and brilliant appearance of Tobiko is the thing that makes it so famous with sushi darlings. The radiant red appearance and the pleasant mash of Tobiko are matched with sushi and different dishes, for example, nigiri. Who doesn’t cherish heaping roe on top of vinegared sushi rice? It can likewise be delighted in on plates of mixed greens, egg dishes like omelets, or basically on a wafer.

Tobiko is more modest than ikura (Salmon roe) however bigger than Masago. It is here and there hued with different things to change its appearance. To make it dark, Tobiko is hued with squid ink. With respect to a light orange to yellow, yuzu is utilized, and to make it green and zesty, wasabi is blended into it.

Healthfully speaking, Tobiko is protein-stuffed and brimming with nutrients and omega-3 unsaturated fats. As a feature of a solid eating routine, Tobiko can be an extraordinary expansion however ought to be delighted in with some restraint because of its elevated cholesterol content. Since it is by and large utilized similarly as an enhancement, it isn’t viewed as too significant on one’s eating regimen.


Momentarily presented above, Masago is the roe of Capelin. This fish roe is regularly colored too, yet more so on the grounds that it has a dull appearance. With a comparable taste to Tobiko, Masago doesn’t have a similar particular crunch. Lamentably, it isn’t just about as adaptable as Tobiko yet is as yet delighted in as an embellishment. Regularly Masago is promoted to be Tobiko in sushi eateries, anyway as information has spread about sushi, cafés can presently don’t pull off it. Masago is altogether less expensive than Tobiko, such countless cafés will keep on utilizing it all things considered.

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As verified above in size and shading, Masago contrasts are perceptible by an insightful sense of taste and sharp eye. Despite the fact that Tobiko is by all accounts the more famous of the two, Masago has its own particular flavor that many love. Known as smelt roe, Masago is a light yellow and has a bit of smash to it. Masago is likewise protein-stuffed, brimming with omega-3 unsaturated fats and nutrients.


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