Tobiko vs. Masago: Differences Between the Fish Eggs

Tobiko is the Japanese term for fish eggs (roe) harvested from flying fish (of the family Exocoetidae), such as the Japanese flying fish (Cheilopogon agoo). Tobiko appears as a garnish on the outside of many maki (sushi rolls). Like larger ikura (salmon roe), restaurants and home cooks also serve it as a main ingredient, wrapped in nori atop a bed of sushi rice for nigiri or as an accent for sashimi or donburi.

Elsewhere in Japanese cuisine, chefs use preserved and dried flying fish to flavor dashi and other stocks.

Masago is the Japanese term for smelt roe, which fishers harvest from members of the Osmeridae family, such as the capelin fish (Mallotus villosus). The capelin—a small forage fish about the size of a sardine—is a member of the smelt family found in the North Atlantic, North Pacific, and Arctic Oceans.

In Japan, masago eggs often come from shishamo (Spirinchus lanceolatus), a smelt species native to the island of Hokkaido.

Like tobiko, chefs use masago as a garnish for California rolls and other rice dishes. It’s also the main component of creamy masago sauce.

Though the two types of fish roe may seem interchangeable at sushi restaurants, both ingredients are rich in nutrients like selenium, omega-3 fatty acids, and vitamin B12. However, there are some key differences between tobiko and masago:

1. 1. Color: Tobiko is naturally golden, whereas masago has more of a pale-yellow color. However, producers often flavor and dye the ingredients in a range of colors, such as bright orange (the most common), green (indicating wasabi flavor), or black (using squid ink). Producers may dye and flavor yellow fish eggs with yuzu or other citrus fruits.
2. 2. Fish species: Tobiko and masago are from different kinds of fish: Tobiko is flying fish roe, while masago is the roe of smelt.
3. 3. Price: While tobiko and masago are both affordable, masago is generally less expensive. You can buy masago and tobiko in most Asian grocery stores.
4. 4. Size: Tobiko is slightly larger than masago, which has an ultra-fine texture.
5. 5. Texture: Tobiko has a crunchy texture that provides a satisfying “pop,” like caviar (sturgeon eggs), while masago has a softer texture.

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