Tobiko (flying fish roe) and Masago (capelin roe) are both tiny, flavorful fish eggs used in sushi. Tobiko is larger, crunchier, and comes in vibrant colors, while Masago is smaller, softer, and has a milder taste. Both can get infused with flavors like wasabi or yuzu for extra swing. Masago is a budget-friendly alternative to Tobiko. Their delicate texture add a delightful pop of texture and umami to sushi dishes!
