Masago is the roe (fish eggs) from a fish called chapan (Mallotus villosus), which is a small fish of the chapan family that lives in Arctic and North Atlantic waters. The roe is often used as a flavouring and garnish in Japanese cuisine, especially in sushi and sashimi. Masago is characterised by fine grains in a variety of colours - from natural orange to green, red and black - which are often coloured artificially to add an attractive appearance to dishes. Due to its fine crunchy texture and salty flavour with a sweetish note, masago is a popular ingredient in many types of sushi, such as rice rolls and nori. Kaplan roe is a source of high-quality protein and contains various vitamins and minerals: vitamin B12, selenium and phosphorus, among others. It is also a good source of omega-3 fatty acids, which are important for the proper functioning of the heart, brain and nervous system.