Summary: Masago and caviar both consist of fish eggs, but they serve different culinary purposes. Caviar is a luxury food with a rich, complex flavor, best enjoyed on its own or as the star of a dish. Masago, on the other hand, is a colorful, salty garnish often used in sushi.
Main Points:
- Masago vs. Caviar: Masago is not considered caviar; they are distinct.
- Caviar: A luxury item with a complex flavor, typically from sturgeon.
- Masago: A more affordable, colorful garnish from capelin fish.
- Other Types of Roe: Tobiko and Ikura are common alternatives in Japanese cuisine.
- Culinary Uses: Caviar enhances luxury dishes; Masago is versatile in everyday cooking.
Prior to the 1960s, the concept of eating raw fish was inscrutable to most Americans. Since then, sushi has gained significant popularity. It has risen to become the fourth most popular dining option in the United States.
Today, nearly every diner has stepped into a Japanese restaurant and encountered the unique umami flavor of fish eggs. Often, they’re used as a colorful, flavorful garnish on popular sushi rolls. They add a pop of striking orange to brighten a dish. Those tiny, orange bursts of salty flavor are masago, the eggs of the capelin fish.
In this guide, we’ve compared masago vs caviar to help you understand the similarities and differences. We’ll explore how they differ and when to use each one when preparing recipes at home.
Continue reading to discover why some fish eggs are part of decadent, luxury experiences steeped in tradition.
Is Masago Caviar?
While caviar also consists of fish eggs, is masago caviar? The simple answer is no. We’ll compare the primary differences between masago and caviar below.
Caviar is a Luxury Food
Traditionally, the term “caviar” is reserved only to describe the eggs of sturgeon. There are many different types of caviar. Varieties include Ossetra and Kaluga, which come from the Osetra sturgeon and Kaluga sturgeon, respectively. The definition of caviar has expanded to include several other types of fish, such as salmon, trout, and carp.
What makes caviar so expensive is the complex harvesting process. First, most sturgeons require a minimum of five years to produce caviar-quality eggs. In some cases, it can take upwards of two decades!
Furthermore, sturgeon eggs are typically extracted by hand during moments of peak quality. The delicate processing is designed to ensure freshness and minimize the loss of flavor. Additionally, caviar is carefully graded. It’s not uncommon to see individuals working with tweezers to examine individual eggs during this exacting process.
Because of its rich depth of flavor, caviar is best enjoyed on its own or with simple accompaniments such as blini or toast points. In fact, many people use mother-of-pearl spoons to enjoy caviar, ensuring a peak flavor experience.
When caviar is part of a dish, it is inevitably the star. This gourmet sensory experience would be wasted as a simple garnish!
Masago is a Colorful Garnish
In contrast, masago comes from the fast-maturing capelin fish, a slender forage fish that resembles a sardine. You might hear masago referred to as smelt roe. While you might not see capelin on a fine dining menu, they are naturally abundant. Despite their size, females can carry up to 30,000 eggs at one time.
As a result, masago does not have the same luxury status as caviar. It is far less expensive to harvest and process. While it has a pleasant salty flavor, it doesn’t compare to the depth and complexity of most high-quality caviar. In fact, its value is mostly in its orange color, which adds visual interest to plain white rice.
Other Types of Japanese Roe
It’s common to confuse masago with another common Japanese fish roe: tobiko, the roe of the flying fish. Tobiko is larger, with a sweet and salty flavor and a distinctive crunchy texture. It is more likely to “pop” than masago.
Both are distinct from Ikura, the large, buttery salmon eggs that sometimes top gunkan sushi. Ikura is far more flavorful and tends to pop pleasantly in the mouth. It is sometimes called Japanese caviar or red caviar.
However, Ikura does not share the scarcity or labor-intensive processing with true sturgeon caviar. Thus, it is less likely to be associated with luxury dining.
Caviar vs Masago: When to Use Each One
Masago and caviar have distinct culinary applications. We’ll expand on their best uses below.
Cooking with Caviar
With its status as a luxury food, it’s crucial to use your caviar correctly. While most connoisseurs will recommend enjoying it on its own, it also adds dimension to many recipes. That’s why you’ll frequently see caviar as an optional addition in many fine dining establishments.
How do you know when caviar is the right accompaniment to a dish?
Foremost, remember that caviar is beloved for its salinity. Consider using it in a dish that would benefit from a delicate iodized flavor.
Furthermore, many chefs describe caviar as tasting “of the sea” without overpowering. Thus, it brings out depth in seafood dishes, such as scallops and crab cakes. It can seamlessly transform luxury cuts of meat into surf-and-turf spectacles with very little effort.
Caviar is also an excellent accompaniment to potatoes, eggs, and creamy pasta dishes. With that said, it can be used in unique and surprising ways. We encourage you to look into caviar recipes and open yourself up to interesting possibilities.
Cooking with Masago
As discussed, masago’s primary culinary use is as a garnish. You might see it on the outside of sushi rolls or as a topping on noodles, seafood, or rice. We enjoy adding masago to homemade poke bowls or atop Asian-inspired salads.
Since masago is less expensive and more abundant than caviar, there is no need to be precious with it. Feel free to experiment. You might add it to eggs or other savory brunch dishes. It tastes delicious with a homemade hollandaise!
The Difference Between Caviar and Masago: The Bottom Line
Masago and caviar both consist of fish eggs with a salty flavor, but that is where the similarities end. Masago simply cannot compare to the rich and decadent flavor of luxurious sturgeon caviar. Caviar offers a complex sensory experience that is difficult to replicate.
With that said, they both have their culinary applications. When used correctly, either one has the power to vastly improve your dish!
Are you interested in experiencing the unique taste and texture of caviar for yourself? Imperia Caviar offers the freshest caviar, from packaging to delivery. Shop now to incorporate the taste of luxury into your next dish.
