Capelin caviar Masago orange – the Japanese name for capelin roe. Masago caviar is the smallest of the three types of caviar – only tobiko roe (flying fish roe) and ikura (salmon roe) are more important than it. At the same time, masago caviar is considered more delicate in taste.
Masago capelin roe has a small size, delicate and sweet taste, bright green color and crispy texture. Only natural dye is used to give the green color. Masago capelin roe JS is ideal for preparing such famous rolls as "California", for gunkan maki and other types of sushi, rolls, maki, nigiri, and also for decorating salads, sauces and side dishes. "Masago" caviar JS will be a bright decoration for dishes of European cuisine and in the style of French cuisine. It will add an Asian flavor to omelets, salads, soups, sauces, diversify snacks and brighten up the serving of restaurant dishes.
Composition
Cape roe, table salt, white sugar, taste and aroma enhancer monosodium glutamate, white sauce, sorbitol sweetener, artificial food coloring.
Nutritional value per 100 g
| Energy value (calories) | 427 kJ / 102 kcal |
| Proteins | 12 g |
| Fats | 2.5 g |
| Carbohydrates | 8 g |
| Salt | 3.7 g |
Storage conditions and shelf life
Store at a temperature not higher than minus 180C. Defrost before use. After thawing, store at a temperature from 0°C to 4°C for no more than 2 days. Do not refreeze.
Type of packaging: Transparent PET container with a lid