Tobiko vs. Masago - What's the Difference?

Masago and tobiko, both prized fish roe in Japanese cuisine, differ in their origins: masago comes from capelin, a small fish of cold northern seas, and has a softer texture and milder taste, while tobiko comes from flying fish and is slightly larger, crunchier and more vividly coloured.

In this guide, we walk you through all the differences between the two, explain each one individually, compare them with ikura and caviar, and even include two short videos about the fish they come from.

Masago vs Tobiko Comparison

Here is how the two compare side by side:

*Tobiko and masago are coloured and flavoured during curing to achieve different colours, for example with wasabi for green and squid ink for black.

Buy Tobiko & Masago Online

Looking for masago or tobiko in Canada? We carry orange and red masago, wild-caught from Icelandic capelin, pasteurized and shipped refrigerated from Montreal across Canada. To compare your options, see our guide on where to buy fish roe in Canada.

What is the Difference Between Tobiko & Masago?

Tobiko and masago, two popular fish roes in Japanese cuisine, look alike at first glance, but they differ in the fish they come from, their size, texture, colour, taste and price.

Origin

• Tobiko: comes from flying fish, the agile ocean fish known for gliding above the water to escape predators. They live in warm tropical and subtropical seas.
• Masago: comes from capelin, a small fish of the smelt family, rarely longer than about 20 cm, that lives in cold northern waters.

Colour and Appearance

• Tobiko: naturally pale yellow to orange, and often coloured and flavoured to make red, black (squid ink), green (wasabi) and yellow versions. Its slightly larger eggs look glossier and more distinct.
• Masago: naturally pale yellow, and almost always dyed orange or red. Its eggs are tinier and duller, so it looks more like a fine paste on a roll.

Texture and Flavour

• Tobiko: firm and crunchy, with a satisfying pop in every bite, and a mildly salty, lightly smoky and slightly sweet taste.
• Masago: smaller and softer, with a slightly grainy texture and a milder, lightly salty and slightly sweet taste that blends easily with other ingredients.

Health Benefits

Masago and tobiko share the same nutritional strengths. Both are good sources of protein, omega-3 fatty acids, vitamin B12 and selenium, and because they are eaten by the spoonful or less, they add these nutrients without many calories.

Two things to keep in mind: like all fish roe, they are naturally high in cholesterol, and because they are cured with salt, they are high in sodium. Enjoyed in small amounts, as they usually are on sushi, both are a healthy addition to a meal.

Culinary Versatility

• Tobiko: a classic topping for sushi rolls, gunkan maki (seaweed-wrapped sushi) and sashimi, where its colour and crunch stand out.
• Masago: the go-to roe for California rolls and many other maki, and a favourite in poke bowls and spicy mayo. Because it is cheaper, it is often used in place of tobiko.

Both are interchangeable in most recipes: use tobiko when you want more crunch and colour, and masago when you want a softer, more economical garnish. For more ideas, see our guide to the different types of caviar and fish roe.

What is Masago (Capelin/Smelt Roe)?

Masago refers to the roe, or eggs, of the capelin (Mallotus villosus), a small fish of the smelt family commonly found in the cold waters of the North Atlantic, North Pacific and Arctic oceans. Capelin are also a key food for cod, seabirds and whales, and Canada's Atlantic coast has an important capelin fishery.

The eggs are tiny, about 1 mm across, and naturally pale yellow. Most masago is dyed orange or red, and it is often lightly flavoured. It has a delicate, slightly sweet taste with a gentle crunch.

Masago is widely used in Japanese cuisine, especially on sushi rolls and other seafood dishes, where it adds colour, texture and a light briny flavour. Much of the masago sold in North America comes from capelin caught off Iceland, Norway and Canada.

Because masago is inexpensive and looks similar, it is often used as a substitute for tobiko, and some restaurants serve it under the tobiko name. If the roe on your roll is very small, soft and uniformly orange, it is most likely masago.

What is Tobiko (Flying Fish Roe)?

Tobiko is the roe of flying fish (family Exocoetidae, about 50 species), which live in warm tropical and subtropical seas around the world. Flying fish roe is harvested in many countries, then mostly processed in Japan and Taiwan.

Tobiko has small, crunchy eggs that are naturally pale yellow to orange. It is often coloured and flavoured to make red, black, green and yellow versions, which makes it a striking garnish.

Prized for its bright colour and satisfying pop, tobiko is a favourite for sushi rolls, gunkan maki and sashimi, and it adds texture and a light, smoky, salty flavour to seafood dishes.

Check out this short video of flying fish taking flight as they try to escape predators.

Tobiko vs Masago vs Ikura vs Caviar

Tobiko and masago are often compared with two other famous roes: ikura (salmon roe) and caviar (sturgeon roe). Here is how all four compare:

Only sturgeon roe is true caviar; masago, tobiko and ikura are fish roe, even when they are sold as "caviar". For the full difference, see roe vs. caviar, or taste the difference with our salmon roe (ikura) and sturgeon caviar.

Frequently Asked Questions

What is masago?

Masago is the roe of capelin, a small fish of the smelt family from cold northern seas. Its tiny eggs are naturally pale yellow and are usually dyed orange or red. It is widely used on sushi rolls.

What is tobiko?

Tobiko is flying fish roe. Its small, crunchy eggs are naturally pale yellow to orange and are often coloured red, black or green. It is a classic sushi topping.

Is masago the same as tobiko?

No. Masago comes from capelin and tobiko from flying fish. Masago is smaller, softer, milder and cheaper; tobiko is slightly larger, crunchier and more colourful.

Which is better, tobiko or masago?

It depends on the dish. Tobiko has more crunch, colour and flavour, so it shines as a topping. Masago is softer and more economical, so it works well mixed into rolls, poke and sauces.

Can you substitute masago for tobiko?

Yes. Masago is the most common substitute for tobiko and works in nearly any recipe. Expect a softer texture and a slightly milder taste.

What is smelt roe?

Smelt roe is another name for masago. Capelin belongs to the smelt family, so masago is often listed as smelt roe on sushi menus.

Are masago and tobiko real fish eggs?

Yes. Both are real fish eggs, from capelin and flying fish. They are coloured and flavoured, but the eggs themselves are genuine roe.

Is masago healthy?

In moderation, yes. Masago is rich in protein, omega-3 fatty acids, vitamin B12 and selenium, but like all cured fish roe it is high in sodium and cholesterol.

What makes tobiko green or black?

Green tobiko is usually flavoured and coloured with wasabi, and black tobiko with squid ink. Red and orange versions are coloured during curing.

Is tobiko or masago caviar?

No. True caviar comes only from sturgeon. Tobiko and masago are fish roe, sometimes sold as "caviar" with the fish's name, such as "capelin caviar".

Key Takeaways

• Masago is capelin roe (often called smelt roe); tobiko is flying fish roe.
• Masago is tinier, softer and milder; tobiko is slightly larger, crunchier and more colourful.
• Both are naturally pale and are coloured and flavoured, for example with wasabi or squid ink.
• Masago is cheaper and is often used in place of tobiko.
• Both are rich in protein and omega-3, but high in sodium and cholesterol.
• Neither is true caviar, which comes only from sturgeon.

This guide was reviewed by CaviarHub and updated in October 2026. Species facts come from fisheries and scientific sources, and product details from CaviarHub.

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