source: https://fitoru.com/tobiko-vs-masago-nutrition-benefits-pros-and-cons/

If you eat sushi, chances are you’ve enjoyed masago. It is the orange-red eggs that sushi chefs use to add not only flavor but also texture and color. The eggs, or roe, come from a small fish related to the salmon known as the capelin fish. Masago eggs have an almost translucent appearance, resembling beads of jelly, but they have a distinctive, yet mild flavor of the sea. And, as it turns out, masago is healthy too.