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Description
Capelin roe for sushi Masago has a rather specific salty taste and a crispy structure of about 0.5 mm eggs. Masago caviar is dyed green, orange, red and black with wasabi, ginger, octopus ink. In Japanese cuisine, Masago is used to decorate rolls and serve fish and seafood dishes. The product is a rich source of protein, organic acids and vitamins.
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