Red 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. Red masago offers the same clean flavour with a deeper, bolder colour — great wherever visual contrast is part of the presentation.

Our masago is wild-caught Icelandic capelin roe — pasteurized fresh in the jar, never frozen. Available in 50g jars. For the classic sushi presentation, discover our orange 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 red masago and orange masago?

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