Tobiko and masago are types of fish roe and are popular sushi ingredients. They are superficially similar in appearance but not exactly the same.
Tobiko, which is flying fish roe, is much crunchier in texture. It’s also more flavorful. Generally, tobiko is considered superior to masago. Masago is made from capelin roe – a type of smelt. It has a softer texture and a milder flavor.
Both tobiko and masago are commonly used on sushi rolls. Sometimes they’re served on their own as gunkan-style sushi. They’re also commonly added to chirashi sushi. Additionally, they a popular topping on nigiri sushi. Finally, they’re sometimes used in pasta and other Western dishes.
Learn more about tobiko vs masago with this complete guide.