Seafood/Caviar | Gluten Free Keto Pescatarian

Masago Smelt Roe

Mallotus villosus Allergens: Fish
Masago Smelt Roe

Sourcing & Taxonomy

  • Family Osmeridae
  • Primary Cuisine East Asian
  • Seasonality Year-Round
  • Source Fish

The Forktionary Angle

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Definition

The small, orange eggs of capelin (smelt fish), prized for their distinct crunchy texture and mild briny flavor.

Sensory Profile

TasteMildly briny, slightly sweet
TextureCrunchy, tiny popping texture
AromaSubtle oceanic
AcidityLow

Technical Metrics

Nutrition Facts

Per 15g (1 tbsp)
Calories100 kcal
Total Fat4 g
Saturated Fat1 g
Trans Fat0 g
Cholesterol200 mg
Protein12 g
Total Carbohydrate4 g
Dietary Fiber0 g
Total Sugars0 g
Calcium10 mg
Iron0.5 mg
Potassium50 mg

Chef’s Secret

To prevent masago from turning mushy, add it as a finishing touch just before serving, especially on warm dishes.

Substitutions

Best Match

Tobiko (Flying Fish Roe)

1:1

Very similar in texture, color, and mild briny flavor, though slightly larger.

Ikura (Salmon Roe)

1:1 (approx)

Larger, more intense pop and richer flavor; use for a bolder alternative.

Capelin Roe (uncolored)

1:1

Essentially the same product, but often uncolored and less processed.

Avocado (diced)

Varies

For texture contrast in sushi rolls, but without the fishy flavor.

Buying Guide

Look for bright, uniform color and fresh aroma. Avoid overly wet or mushy roe.

Flavor Pairings

Sushi sashimi poke bowls salads canapés sauces.