Masago is a type of fish roe, or eggs, that is commonly used in sushi. It is harvested from female capelin fish before they have a chance to spawn. Masago is often dyed to add visual interest to dishes, and it is typically used for ornamental purposes. Masago has a slightly crunchy texture and a salty flavor, making it a perfect addition to Asian-inspired dishes or appetizers. It is low in calories but high in many important nutrients, including protein and heart-healthy omega-3 fatty acids. Masago is also a rich source of vitamin D, which can help prevent bone loss and fractures over the long term.

Masago is similar to tobiko, another type of fish roe, but it has a less crunchy texture. Masago is often used as a topping or garnish for sushi rolls, or as a filling for sushi rolls. It can also be used to flavor rice dishes, noodle dishes, and poke bowls. Because masago is usually high in salt, only a small amount is needed to create a powerful punch of flavor.

In summary, masago is a type of fish roe that is commonly used in sushi and other Asian-inspired dishes. It has a slightly crunchy texture and a salty flavor, and it is low in calories but high in many important nutrients. Masago can be used in a variety of ways to add flavor and texture to dishes, and it is a versatile ingredient that can be incorporated into many recipes.