Red Masago caviar is one of the most versatile and widely used roes in Japanese cuisine - small, gentle beads with a clean, mild brine and subtle sweetness.

Delicate enough to let other flavors shine, it’s equally at home on sushi rolls, mixed into sauces, spooned over rice bowls, or used as a garnish on canapes. Red masago offers the same clean flavor with a deeper, more striking color - excellent wherever visual contrast is part of the presentation.

Our masago is made from wild Icelandic capelin roe - pasteurized fresh in the jar, never frozen. Available in 50g jars.

For the classic sushi presentation, explore our orange masago.

Is masago pasteurized?

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

What's the difference between red and orange masago?

Both are capelin roe with identical flavor and texture - the difference is purely visual. Red provides a deeper, more striking appearance to the plate.

Orange is the traditional color used in Japanese sushi cuisine. Choose based on your presentation needs.

What's the difference between masago and tobiko?

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