Orange 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. Orange is the classic masago presentation you'll find in virtually every sushi restaurant. Our masago is wild-caught capelin roe from Iceland — pasteurized fresh in the jar, never frozen. Available in 50g jars. For a bolder visual, explore our red 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 orange and red masago? Both are capelin roe with identical flavour and texture — the difference is purely visual. Orange is the traditional colour used in Japanese sushi cuisine. Red delivers a deeper, more striking appearance on the plate. 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.
