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Dec 10, 2007 04:57 AM

Masago recipes

I was gifted with a pound of masago (the tiny roe often found on sushi) and am at a loss. Short of eating it with rice (or sneaking a spoonful every time in in the kitchen), I've no idea what to do with this stuff. There are only so many spoonfuls I can consume in the next week or so before I feel like never eating any sort of fish eggs ever again, which is something I would like to avoid since I've also got salmon roe in the fridge at the moment.

Can anyone help (short of sushi or baked salmon)?

Please & thank you!

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  1. You could invent your own fusion cuisine by putting it on everything in sight.

    A pound is a lot of what is essentially a condiment. Does anyone know how well it keeps?


    [fixed spelling]

    1 Reply
    1. re: Big Bunny

      I do know that salmon roe only keeps for a few days. I'm guessing that the OP should use that gift of roe reasonably quickly. BigBunny definitely has the right idea - to use it in everything.

      Baked salmon with masago is sounding particularly appealing right now. Here's a link to a recipe:

    2. Would masago work in taramasalata?


      1. Back in the late 60s I'll bet it was there an hors d'oeuvre making the rounds called Caviar Pie. I see recipes all over the Web for it. Here's one of them:

        This one calls for 4 ounces of caviar, but if I recall correctly you easily use 8 ounces. It's been decades since I had it--or even thought of it--but I know I really liked it at the time.

        1. On a bagel with cream cheese

          Tossed on pasta just before serving with EVOO and/or butter; other seasoning as you see fit.

          Tossed on an omlette or on scrambled eggs -- again, just before serving.

          You can freeze masago wth only a little textural loss. Keep in mind that it is salty; you may want to cut back on other salt.

          1. I like it as an addition to sunomono

            Also, you could break it down into smaller packages and toss it in the freezer for future use...