Masago

Royal Iceland has more than 15 years experience in producing high quality Masago, a product made from the roe of capelin (Mallotus villosus). Masago is generally used as a sushi topping to bring color, texture and sparkle to various sushi dishes and can be a great addition to other dishes. The roe are seasoned, colored and dried; methods and processes vary but the most important factor is the main ingredient, the roe themselves.

Masago of “Japanese-Quality”
To produce Masago of high quality, it is necessary to use only the best quality roe. To secure a high value product, the capelin

has to be caught during a small window of time, 5-10 days before it spawns. When caught during that time, the roe have matured enough for their taste and texture to be of the highest standard. If harvested before this time, the roe are too small and immature to use for high quality Masago and are judged to be of “industrial-quality”.
The maturity of the roe is monitored by Japanese experts from traditional Masago producers in Japan. When they judge the roe fit for Masago production, the roe are of “Japanese quality”. Royal Iceland uses only roe of “Japanese quality” for it’s Masago production.

Colours:
Orange, red, black and green ( with and without wasabi flavor).

Packaging:
Plastic bags and plastic trays.

Sizes:
500 gr, 1000 gr and 2000 gr.
Other options can be tailor made to fit your needs.

View Masago Infosheet [PDF]