Masago is the edible roe (fish eggs) of the capelin fish, a small forage fish belonging to the smelt family. Capelin fish are found in cold waters of the North Atlantic, North Pacific, and Arctic Oceans

. Masago is commonly used in Japanese cuisine, especially as a topping or garnish for sushi, sashimi, and other seafood dishes. The roe is naturally pale yellow but is often dyed bright colors such as orange, red, green, or black to enhance visual appeal

. It has a mild, slightly salty flavor and a delicate, slightly crunchy texture, making it a popular ingredient to add both taste and texture to sushi rolls like California rolls, spicy tuna rolls, and crunchy shrimp rolls

. Masago is smaller and less expensive than tobiko (flying fish roe), and while similar in taste, masago has a softer texture and duller color compared to tobiko's naturally bright red hue

. Nutritionally, masago is rich in protein, heart-healthy omega-3 fatty acids, vitamin B12, and minerals such as magnesium and selenium. It is low in calories and carbohydrates but can be high in sodium due to processing methods that sometimes include salt, soy sauce, or high fructose corn syrup

. In summary, masago is capelin fish roe prized in sushi for its flavor, texture, and vibrant appearance, and it also offers several nutritional benefits