Masago is a type of fish egg, or roe, often used in sushi. It has several beneficial nutrients, including protein and heart-healthy omega-3 fatty acids. Omega-3s help with heart health, eye health, and bone health. Masago also contains vitamin D, which helps prevent bone loss and fractures, and vitamin B12, important for metabolism and making new blood cells. Additionally, the protein in masago aids in weight loss and muscle strength. However, it is high in sodium, so it should be eaten in moderation. Some people may be allergic to masago, especially those with seafood allergies. It is often processed with additives like MSG and sweeteners, which may cause mild reactions in some people. While masago is low in mercury and generally safe during pregnancy, its sustainability can vary depending on where it is harvested. It's best to check the source and eat it responsibly.