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

Delicate enough to let other flavours shine, it's equally at home on sushi rolls, mixed into sauces, spooned over rice bowls, or used as a garnish on canapés. Red masago delivers the same clean flavour with a deeper, more striking colour — excellent wherever visual contrast is part of the presentation.

Our masago is wild-caught capelin roe from Iceland — 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 our masago is pasteurized, meaning it's been heat-treated to eliminate pathogens while preserving flavour and texture.

What is the difference between red and orange masago?

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

What is the difference between masago and tobiko?

Tobiko is flying fish roe — slightly larger, firmer, and more intensely flavoured than masago. For a full breakdown, see our guide: Tobiko vs Masago.