Tobiko and masago are both fish eggs that are commonly found in sushi. The main differences in tobiko and masago are that they are the roe (eggs) of different kinds of fish
“Tobiko,” Japanese for flying fish roe, is one of the most popular ingredients for sushi rolls and poke bowls. Tobiko can be infused with other natural ingredients to change its color and flavor and this new item from Azuma Foods is seasoned with Sriracha hot sauce! Your customer will be hooked on its tangy, spicy taste!
#74125 F-SRIRACHA TOBIKKO UMAMI 12/1.1lbs
Masago is capelin roe and are smaller than Tobiko. This unique masago is seasoned with habanero puree to add a little “fire” to the dishes.