A Comparison Between The Two Types Of Sushi Roe

If you happen to’ve eaten sushi or sashimi in your lifetime, you’ve in all probability tasted several types of roe—or fish eggs—whether or not you knew it or not. With their vibrant and vivid colours, crunchy ‘pop’-like texture, and salty taste, roe is usually used to boost or garnish sushi rolls and different Japanese dishes. It’s even generally used as the primary ingredient or “star” of the dish as nicely. 

There are a lot of varieties and kinds of roe on the market, together with caviar (sturgeon eggs) and ikura (salmon eggs), nonetheless, tobiko and masago are the most typical. Typically confused with each other, tobiko and masago share similarities but additionally have notable variations and advantages. Let’s take a more in-depth take a look at these two delectable sushi roe varieties and what makes them completely different. 

What Is Tobiko Roe?

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Tobiko is the fish eggs (roe) from flying fish—typically from a tropical local weather. One of these roe tends to be fairly small in measurement, ranging anyplace from 0.5 mm to 0.8 mm. In its pure state, tobiko is reddish-orange in colour and infrequently very vibrant and vibrant. If you’re looking for tobiko, nonetheless, you may discover tobiko in a variety of colours. Markets and purveyors will generally dye tobiko black utilizing squid ink, inexperienced utilizing wasabi, yellow utilizing yuzu, or crimson utilizing beets. As for taste, tobiko tends to hold a smoky and salty style however holds a little bit of sweetness as nicely. 

Tobiko additionally carries particular well being advantages, making it an awesome addition to your food plan. It’s excessive in protein, wealthy in omega-3 fatty acids, and is high in phospholipid fat which helps shield the liver, coronary heart, enhance cognition, and cut back irritation. On the flip aspect, tobiko can also be extraordinarily excessive in ldl cholesterol, so consumption sparsely is vital. Tobiko is usually served in very small parts so overindulgence isn’t often a priority—often served as a garnish, on high of rolls, and even as sashimi accompanied with avocado.

What Is Masago Roe?

Masago-covered sushi
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Masago roe comes from the capelin fish—a fish within the smelt household, typically discovered within the North Atlantic, North Pacific, and Arctic Oceans. These tiny fish produce very small eggs that are even smaller than tobiko roe, giving them a distinct, extra delicate texture. In actual fact, it’s one of many smallest measurement roe, and it’s sometimes called masa—or sand—as a result of it may be sand-like in texture. Masago can also be a reddish-orange (generally even yellow) however doesn’t have a tendency to offer off a vibrant hue, it sits on a “duller” aspect. Masago’s taste is salty with a punch of bitterness, making it extra of a garnish than the main target of a roll or served as sashimi. 

Masago too has many health benefits when it’s consumed. A 28-gram serving has as a lot as 6 grams of protein, it’s wealthy in selenium (a strong cancer-fighting antioxidant), vitamin B-12, omega-3 fatty acids, and it additionally has a low mercury depend in comparison with many forage fish just like the capelin. Some disadvantages to consuming masago roe are that it’s excessive in sodium (as much as ten p.c of your day by day worth in only one tablespoon), and there are some ethical objections as to how consumption may have an effect on the linked meals chain. In actual fact, the Division of Fisheries and Oceans not too long ago reported that the capelin inhabitants had declined by 70 p.c between 2015 and 2018, though it’s regarded as due extra to environmental points than over-fishing. 

Tobiko Vs. Masago

Sushi covered in roe
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The novice sushi lover may discover it exhausting to tell apart between tobiko and masago, as they do have many similarities. Nonetheless, if you already know a number of distinctions, you possibly can inform the distinction between the 2. General, masago is the smaller roe sort between them. It’s additionally much less vibrant and colourful than tobiko. Tobiko is brighter, saltier, and even crunchier than masago roe. 

Tobiko tends to have a extra intense taste than masago, however it’s not overpowering. Because of this you possibly can often swap tobiko for masago in lots of conditions, however it’s additionally used as the primary characteristic or as a filling. Sushi cooks may also typically select tobiko over masago to make use of for Gunkan nigiri. If you happen to occur to be an individual that enjoys sushi with out something tasting too “fishy,” masago will in all probability be your go-to. It’s not too potent in taste or scent. 

One other distinction between the 2 widespread kinds of roe is that masago tends to be less expensive than tobiko. That’s why you’ll typically see masago in eating places extra typically than tobiko—despite the fact that many eating places will declare they’ve “flying fish” roe. Each kinds of fish roe can typically be discovered at any Asian or Japanese market that sells frozen or contemporary fish. At these markets, you possibly can generally discover uncooked, contemporary tobiko or masago in small cups within the seafood part or frozen in giant batches. If an genuine Asian market isn’t obtainable, bigger grocery chains and on-line retailers promote each sorts. 

When eaten sparsely, tobiko and masago is usually a very wholesome addition to your food plan. Preserve an eye fixed out the following time you dine out for sushi or make your individual at residence—you possibly can examine and distinction for your self to see which kind of roe tastes finest to you. 

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