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, resemblingContinue reading “Tobiko vs Masago – The top key differences”
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