Masago and Tobiko are the both fish eggs that are commonly found in sushi. The main differences in masago and tobiko are that they are the roe (eggs) of different kinds of fish and they have different tastes, colors, and sizes.
- Tobiko is the eggs of a species of flying fish.
- These are most commonly found in sushi restaurants.
- They’re usually a red-orange color, but you can also find them in colors like black, green, and red.
- They are more crunchy and have a greater flavor contrast than masago.
- Tobiko is loaded with protein, vitamins, and omega-3 fatty acids.
- Tobiko is also slightly larger than Masago
- Masago is capelin roe.
- The capelin exists in massive quantities in the Atlantic and Pacific oceans.
- Masago are smaller and have a less distinctive taste.
- Masago is also cheaper than tobiko.
- Masago makes a really great garnish, especially for adding color to rolls