Masago or smelt roe are the edible eggs of the capelin fish. They’re loaded with protein, nutrients, and vitamin B12. But people with high blood pressure or seafood allergies should be cautious ...

‌Masago is the edible eggs, or roe, of the capelin fish. Also known as capelin roe or smelt roe, it's a popular ingredient in some Asian dishes, most notably sushi.

Masago is the roe, or ripened eggs, of capelin. This fish—which is part of the smelt family—looks like a sardine. The main source of masago is the northwestern Atlantic Ocean. Also called ...

The bento box remains an unbeatable lunch deal, packed with things like crab and avocado maki and teriyaki, and even if you upgrade to a fancy roll (that’s possibly rolled in smelt roe), it’s ...

Smelt are bite-sized, mild-flavored fish that are best served lightly dredged and deep-fried. Before you fry them, make sure to clean them for the best taste.

Masago roe comes from smelt, small fish similar to trout in structure. Ikura, also called red caviar, refers to salmon eggs. These three types of roe are sometimes confused or substituted for caviar.

On the plate the smelt rest alone; no pinches of scallion, no sprinkles of roe, no pulverized daikon dabs. The smelt stare with milky eyes, unsettling the appetite for a moment.