Tobiko vs masago in this post we explore what are the differences (and similarities) between both sushi staples!
So you’re at the sushi restaurant, and you can’t decide whether to get Tobiko or Masago. Both are great choices, but what’s the difference?
These tiny, egg-shaped fish eggs add a delicious crunch and flavor to dishes. But which one is better? Let’s find out!
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What is tobiko
Tobiko is salmon roe, or fish eggs. In Japan, tobiko is often referred to as “flying-fish roe” due to its appearance.
Tobiko has a crunchy and firm texture that makes it a popular choice for adding texture to sushi rolls.
It also enhances the flavor of the roll due to the extra burst of umami flavor it provides.
What is masago
Masago is capelin roe, or fish eggs. It has a similar appearance to tobiko, but it’s much smaller in size.
Masago doesn’t have as strong of a taste as tobiko, so you can use more of it without overpowering your sushi roll.
Masago is popular in the spring due to its bright red color, which symbolizes good luck and happiness for many people.
What does tobiko and masago taste like
Taste-wise, tobiko has a much stronger umami flavor than masago does.
The extra burst of saltiness and flavor is a great match for sushi rolls, especially those that have a creamy or fatty component to them.
Tobiko also has the fresh tanginess of the salmon, which helps to balance out other components in your roll. Masago doesn’t have as much of a distinct taste as tobiko does, so it might be a good choice if you’re looking for a subtler flavor.
How is tobiko and masago served
Both tobiko and masago are often used as toppings for sushi rolls, but due to their size they’re also popular in salads and other dishes.
Rice bowls are also a delicious way to serve them, especially due to the sauce that you can drizzle over them.
They’re also really easy to eat – just pop one in your mouth and enjoy its unique texture and flavor!
Which is better tobiko or masago?
Tobiko is a great choice if you want the extra flavor and texture that it provides.
However, masago makes for a good substitute if you’re looking to save some money or are just looking for something with less distinct taste.
Where can I buy tobiko and masago?
You can find both varieties of fish eggs at your local Asian grocery store.
If you would rather order them online, a couple of sushi stores and even Amazon carry them.
Is tobiko the same as caviar?
No, tobiko is not the same as caviar.
Caviar comes from sturgeon fish eggs and has its own distinct taste and texture.
Depending on how it’s made or what kind of fish eggs are used to make it, it can have a mild, savory taste to it. Though some people do enjoy mixing tobiko and caviar together for added flavor.
Is fish roe the same as masago?
No, fish roe and masago are not the same thing.
Fish roe comes from fish’s ovaries and is used in a number of dishes such as omelets.
Whether it’s made from cod, salmon, or tuna, fish roe has a firm texture with a mild or salty taste to it.
So there you have it!
Tobiko is great for adding texture and enhancing the taste of your sushi roll. Masago isn’t as flavorful but makes up for it with its low price point and ability to cover your entire sushi roll in one scoop.
So in this quest of tobiko vs masago, which one do you prefer?