Orange masago caviar is one of the most versatile and widely used fish roes in Japanese cuisine — small, tender pearls with a clean, mild salinity and a subtle sweetness.

Delicate enough to let other flavours shine, it's equally at home on maki rolls, stirred into sauces, spooned over rice bowls, or as a garnish on canapés. Orange is the classic masago presentation found in virtually every sushi restaurant.

Our masago is wild-caught Icelandic capelin roe — pasteurized fresh in the jar, never frozen. Available in 50g jars. For a bolder look, discover our red masago.

Is masago pasteurized?

Yes. All our masago is pasteurized, meaning it's heat-treated to eliminate pathogens while preserving flavour and texture.

What's the difference between orange masago and red masago?

Both are capelin roe with identical flavour and texture — the difference is purely visual. Orange is the traditional colour used in Japanese sushi cuisine. Red offers a deeper, bolder look on the plate. Choose based on your presentation needs.

What's the difference between masago and tobiko?

Tobiko comes from flying fish roe — slightly larger, firmer, and more intensely flavoured than masago. For a full comparison, check out our guide: Tobiko vs Masago.