Orange 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.

Delicate 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.

Our 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.

Is masago pasteurized?

Yes. All our masago is pasteurized, which means it has been heat-treated to eliminate pathogens while preserving flavor and texture.

What is the difference between orange masago and red masago?

Both 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.

What is the difference between masago and tobiko?

Tobiko flying fish roe - slightly larger, firmer, and more intensely flavored than masago. For a complete breakdown, check out our guide: Tobiko vs Masago.