Masago Write For Us
Masago is a type of fish roe that is often used as a topping on sushi and sashimi. It is made from the eggs of capelin, a small fish that is found in the North Atlantic and North Pacific oceans. Masago is known for its small, pearly white beads and its salty, briny flavour.
History of Masago
Masago has been eaten in Japan for centuries, but it only became popular in the West in the 1980s. This is due in part to the increasing popularity of sushi and sashimi, as well as the development of new technologies that made it easier to import masago from Japan.
How is Masago Made?
Masago is made by curing the eggs of capelin in salt. The eggs are then rinsed and dried, and they are sometimes dyed to give them a different color. Masago can be found in a variety of colours, including white, orange, and red.
Nutritional Value of Masago
Masago is a good source of protein and omega-3 fatty acids. It is also low in calories and fat. A one-ounce serving of masago provides about 10 calories, 1 gram of protein, and 0 grams of fat.
How to Use Masago?
Masago is often used as a topping on sushi and sashimi. It can also be used in salads, soups, and stir-fries. Masago is a versatile ingredient that can be enjoyed in a variety of dishes.
Tips for Buying and Storing Masago
When buying masago, look for a product that is bright and pearly white. The eggs should be small and uniform in size. Avoid masago that is discolored or has a fishy odor.
Masago can be stored in the refrigerator for up to two weeks. It is best to store masago in an airtight container to prevent it from drying out.
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