{"product_id":"orange-masago-caviar","title":"Orange Masago Caviar","description":"\u003cp\u003eOrange masago caviar is one of the most versatile and used roes in Japanese cuisine - small, soft beads with a mild, clean brine and subtle sweetness.\u003c\/p\u003e\n\u003cp\u003eDelicate enough to let other flavors shine through, it's equally at home on sushi rolls, mixed into sauces, poured over rice bowls, or used as a topping on canapes. Orange is the classic presentation of Masago that you will find in virtually every sushi restaurant.\u003c\/p\u003e\n\u003cp\u003eOur masago is made from wild capelin roe from Iceland - pasteurized fresh in the jar, never frozen. Available in 50g jars. For a bolder visual, explore our red masago.\u003c\/p\u003e\n\u003cp\u003eIs masago pasteurized?\u003c\/p\u003e\n\u003cp\u003eYes. All our masago is pasteurized, which means it has been heat-treated to eliminate pathogens while preserving flavor and texture.\u003c\/p\u003e\n\u003cp\u003eWhat is the difference between orange masago and red masago?\u003c\/p\u003e\n\u003cp\u003eBoth are capelin roe with identical flavor and texture - the difference is purely visual. Orange is the traditional color used in Japanese sushi cuisine. Red gives a deeper, more striking appearance on the plate. Choose according to your presentation needs.\u003c\/p\u003e\n\u003cp\u003eWhat is the difference between masago and tobiko?\u003c\/p\u003e\n\u003cp\u003eTobiko flying fish roe - slightly larger, firmer, and more intensely flavored than masago. For a complete breakdown, check out our guide: Tobiko vs Masago.\u003c\/p\u003e","brand":"CaviarHub","offers":[{"title":"Default Title","offer_id":52562003427615,"sku":"masago-orange-50g","price":10.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0936\/6293\/7375\/files\/masago-orange-1-n.webp?v=1779477500","url":"https:\/\/chateauvertlartduterroir.ca\/en\/products\/orange-masago-caviar","provider":"Château Vert l'art du terroir ","version":"1.0","type":"link"}