Ikura vs Masago vs Tobiko: what's the difference?
Ikura vs Masago vs Tobiko: how these sushi neta differ in species, taste, texture, season, sustainability and mercury — a side-by-side guide.
| Attribute | Ikura | Masago | Tobiko |
|---|---|---|---|
| Japanese | イクラ · ikura | 真砂 マサゴ · masago | 飛子 トビコ · tobiko |
| Species | Oncorhynchus spp. | Mallotus villosus | Exocoetidae |
| Texture | bursting pearls | fine, soft | tiny crunch |
| Richness | ●●●●○ | ●●○○○ | ●●○○○ |
| Oiliness | ●●●○○ | ●○○○○ | ●○○○○ |
| Peak season | Sep, Oct, Nov | — | — |
| Sustainability | varies | varies | unrated |
| Mercury (ppm) | — | — | — |
| Price | $$$ | $ | $ |
| Beginner-friendly | Yes | Yes | Yes |
At a glance
ikura
Ikura
Ikura is salmon roe — large, glossy orange pearls that burst with briny richness, served as gunkanmaki. The name is borrowed from the Russian word for roe.
真砂 masagoMasago
Masago is capelin (smelt) roe — smaller, softer and cheaper than tobiko, and the roe most often substituted for it. Mild, faintly bitter, usually dyed orange.
飛子 tobikoTobiko
Tobiko is flying-fish roe — the tiny, crunchy orange beads on the outside of rolls. Mild and smoky-sweet, and often tinted: wasabi green, squid-ink black, yuzu gold.