That bright pop of colour on a California roll is fish roe, and three names get mixed up all the time: tobiko, masago and Masagi. They look alike, but they differ in size, crunch, price and who can eat them. This guide explains the difference so you can pick the right one for every dish. All three are available frozen at Think GG Cash & Carry in Longsight, Manchester.
The difference at a glance
| Roe | What it is | Size and texture | Best for |
|---|---|---|---|
| Tobiko | Flying fish roe | Larger, glossy, firm crunchy pop | Gunkan, premium rolls, platters |
| Masago | Capelin roe | Smaller, softer, milder | Coating rolls, poke bowls, spicy mayo toppings |
| Masagi | Plant-based roe alternative | Looks and pops like masago | Vegan rolls and bowls |
Choose tobiko for the brightest colour and the best crunch. Choose masago when you need to cover a lot of rolls at a sensible cost. Choose Masagi when someone at the table eats plant-based.
Tobiko colours and what each one is for
Tobiko is the premium choice. The eggs are bigger than masago, they shine on the plate and they give a satisfying pop with every bite. We stock four colours.
- Black tobiko stands out against white rice and makes dragon rolls and canapés look restaurant-made. Savoury and lightly salty.
- Green wasabi tobiko adds a gentle wasabi kick. Perfect on salmon, avocado and cucumber rolls.
- Yuzu gold tobiko brings a bright citrus note that lifts prawn and white fish.
- Orange tobiko is the classic sushi roe everyone recognises.
Use all four on one platter and you have a rainbow board that sells itself at parties, weddings and events.
Masago for everyday rolls and bowls
Masago eggs are smaller and softer, with a milder taste. That makes them ideal for coverage rather than crunch: rolling the outside of an inside-out roll, topping a poke bowl or mixing into spicy mayo. We stock orange masago and green wasabi masago. For busy sushi counters, masago keeps the colour on every roll while keeping food costs down. For more on masago, see our guide on where to buy masago in the UK.
Masagi for plant-based menus
IKI Masagi Orange is labelled vegan and made to look and pop like orange masago. A vegan avocado roll or plant-based poke bowl gets the same finish as the rest of the menu, without buying a separate set of toppings.
Which roe for which dish
| Dish | Best choice |
|---|---|
| California roll coating | Orange masago for value, orange tobiko for premium |
| Gunkan maki | Any tobiko colour |
| Dragon or rainbow roll | Black tobiko |
| Salmon and avocado roll | Green wasabi tobiko or wasabi masago |
| Poke bowl | Wasabi masago or yuzu gold tobiko |
| Vegan roll or bowl | IKI Masagi |
| Luxury nigiri or rice bowl | Trout ikura, the large orange pearls |
How to store and use a frozen tub
Frozen roe keeps its colour and texture until the day you need it, so nothing spoils on the shelf.
- Thaw it in the fridge overnight, never on the worktop or in warm water.
- Use a clean, dry spoon every time.
- Keep it covered in the fridge once opened and follow the storage guidance on the tub.
- In a restaurant, decant one service’s worth into a small pot and keep the main tub in the chiller.
A thin coating is all each roll needs, so a little roe goes a long way and gives you far better value than small retail jars.
Frequently asked questions
What is the difference between tobiko and masago?
Tobiko is flying fish roe and masago is capelin roe. Tobiko eggs are larger and crunchier. Masago eggs are smaller, softer and usually better value.
What does black tobiko taste like?
Savoury and lightly salty. The main difference between the tobiko colours is the look, with a gentle flavour twist from the seasoning.
Is Masagi vegan?
The IKI Masagi Orange we stock is labelled vegan. The full ingredient list is on the tub.
Add Comment