Masago and Tobikko are caviars from different fish species.

Masago (direct translation from Japanese meaning “fine/small sand”) is generally eggs from Capelin, which is about 1mm in size. They have a crunchier texture and can be cooked in dishes like Pasta or Fried Rice.

Tobikko (direct translation from Japanese meaning Tobi/flying + Ko/child) is specifically eggs from Flying Fish, which is about 2mm in size. They have a brilliant gem-like appearance, and are recommended for cold garnish.