What can I do with masago?

Here are some ways to add masago to your diet:

  1. Top homemade sushi rolls with a few teaspoons of masago.
  2. Combine masago, cheese, and fruit on a plate for a tasty appetizer.
  3. Use masago to flavor rice dishes.
  4. Spoon masago onto poke bowls for a unique topping.
  5. Add masago to Asian noodle dishes.

Can I eat masago raw?

Masago is served raw, which can put some people off straight away! However, there is no evidence suggesting eating Masago raw presents any health risks. In general, it’s a very safe fish roe to try. The only people who should avoid Masago are those who are allergic to fish and shellfish.

How long is masago good for after opening?

Storage: Store masago in your freezer until you’re ready to use it, then move it to the refrigerator. Shelf Life: Up to six months frozen, 3-4 days refrigerated.

Are masago and roe the same?

Masago is the name of the roe from the capelin, which is a fish in the smelt family. Masago may refer to roe from other types of smelt as well. These fish are small and produce very small eggs.

What does masago taste like?

What does masago taste like? It tastes similar to tobiko, and is a bit salty with ocean flavor. It has a slightly crunchy and sandy texture and goes well with rice and vegetables.

Is masago a nutritional?

Masago Nutritional Information Masago is a rich source of vitamin B12, a nutrient needed by the body’s cells for metabolism. Deficiency in vitamin B12 can hurt the body’s ability to absorb nutrients, make new blood cells, and even lead to anemia. ‌Masago is also a high-quality source of: Selenium.

Why is masago good for you?

Masago is a rich source of vitamin B12, a nutrient needed by the body’s cells for metabolism. Deficiency in vitamin B12 can hurt the body’s ability to absorb nutrients, make new blood cells, and even lead to anemia. ‌Masago is also a high-quality source of: Selenium.

Can you eat too much masago?

‌Masago does have a high sodium content. Just 1 tablespoon of masago contains about 240 milligrams of sodium, or 10% of the recommended daily amount of sodium, which can add up fast if you sprinkle masago on too generously. For this reason, masago is a dish best eaten in moderation.