Masago, also referred to as capelin roe, denotes the minuscule, consumable ovum of the capelin fish. These little, lustrous fish inhabit the frigid waters of the North Atlantic, North Pacific, and Arctic oceans. The female capelin deposits her eggs on the seabed, which are subsequently collected, treated, and utilized as a sought-after component in Japanese gastronomy.
Masago is renowned for its unique visual characteristics and unusual taste. The little eggs exhibit a vibrant orange hue and possess a gentle, almost saline flavor with a subtle touch of sweetness. Their texture is tender with a little crispness, which enhances the complexity of meals. Masago is frequently juxtaposed with tobiko, a different variety of fish roe, however it is smaller in dimensions and possesses a more understated flavor profile.
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