What Is Masago? Benefits and Downsides of Capelin Fish Roe

What Is Masago?

Benefits and Downsides of Capelin Fish Roe

Masago (Capelin) is a type of small white fish with a long, slender body. They are found in the Mediterranean Sea, Atlantic Ocean, Gulf of Mexico and Indian Ocean.

There are several species of capelin. One of them is called “masago” which means “white”. Other names include: Spanish mackerel or Portuguese mackerel.

The name “mackerel” comes from the fact that it resembles a large mackerel.

Capelin is one of the most popular fish eaten in Japan. It’s also known as Spanish mackerel or Portuguese mackerel.

It is considered a delicacy there, especially when served raw. Its rich flavor makes it very popular among many types of Japanese cuisine, including sushi and sashimi dishes.

In some parts of Europe, capelin is commonly used as a food supplement. Capelin is high in omega 3 fatty acids and low in omega 6 fatty acids.

These characteristics make it good for those suffering from depression and other mental disorders. Capelin contains vitamins A, B1, B2, C and E. It also contains trace minerals such as iron and manganese. Capelin is not only nutritious, but it’s also delicious.

Other Facts

Capelin has been used as a popular bait fish for centuries. It’s commonly used by anglers around the world.

This is because when they’re alive, capelin are very bright and flashy. They have a tendency to jump out of the water when an angler is trying to catch a larger fish.

In some parts of the world, capelin are considered pests. This is due to the fact that they often feed on smaller fish and plankton in shallow waters.

Fishermen have tried using special nets to catch them over the years.

When cooked, capelin has a mild flavor similar to white fish. Its skin is inedible, so it must be removed before cooking.

It can be preserved by drying, salting or smoking it.

Capelin is a good source of calcium, phosphorus, potassium and sodium. It’s also an excellent source of linoleic and alpha-linolenic acids.

These are both essential fatty acids (EFAs) that the body needs but cannot produce on its own.

About The Chef

Ken Kawasumi has been cooking for over 40 years. He has owned a number of successful restaurants in the southern United States.

He is currently the owner of Happy Crab, a restaurant in Okinawa, Japan.

Ken is known for his delicious, yet simple recipes. Diners can enjoy an endless parade of fresh seafood at his restaurant.

Many of his dishes incorporate wasabi and other types of Japanese horseradish.

He likes making recipes that contain “umami,” or delicious flavor. This is because he feels that food should not only taste good, but also make you feel good after you eat it.

Ken is very health conscious. He tries to incorporate as many healthy ingredients into his recipes as he can without sacrificing taste.

He hopes others will be inspired by his recipes and incorporate them into their own cooking.

Ken sees food as his creative outlet. In the words of the famous French chef Auguste Escoffier, “The greatest pleasure of life is the expectancy of eating and drinking.”

Sources & references used in this article:

By-catch, underutilized species and underutilized fish parts as food ingredients by I Batista – Maximising the Value of Marine By-Products, 2007 – Elsevier