Masago | search
Click here to view Masago news from 60+ newspapers.
Bookmark or Share- What Is Masago? – Pros and Cons of Capelin Roe - Dr. BergMasago is a type of edible fish egg prevalent in Japanese cuisine. It’s typically used to add texture and flavor to dishes and is a popular topping for sushi rolls and sashimi. Masago is keto-friendly and, like other fish eggs, rich in heart-healthy omega-3 fatty acids, vitamin B12, and selenium.
- Masago Sushi: The Beginner’s Guide (Recipes)Masago is one of the smallest sizes of roes and derives its name from the Japanese word ‘masa’ which means sand, resembling the size of sand’s particles. The roe is approximately 1 millimeter in diameter, and the best part is that they are extremely low on calories and fat, but high in omega-3.
- What Is Masago? Benefits and Downsides of Capelin Fish Roe - HealthlineWhat is masago? Smelt roe — commonly known as masago — are the edible eggs of the capelin fish (Mallotus villosus), which belong to the smelt family. They’re considered a forage fish, meaning...
- What Is Masago: All That You Want To Know - Cooking ChewMasago is a popular ingredient used on the outside of sushi rolls and is notable for its briny and salty flavor with a slightly semi-crunchy and sandy texture. Apart from sushi, this unique ingredient of capelin eggs is an important food source with a different taste.
- Masago on Sushi: Benefits and Nutrition of Bright Eggs - Verywell HealthMasago is made from the ripe fish eggs of capelin, a fish in the smelt family. It is most often used in sushi and other types of Asian cuisine. The tiny eggs can also add a salty, crunchy texture to many other dishes. Masago is rich in many nutrients, such as omega-3 fats, vitamin B12, and selenium.
More
