Masago, the tiny, colorful eggs used as a garnish on sushi rolls and poke bowls, is the roe of the capelin fish. These eggs are popular for the mild flavor and crunchy texture they add to a dish. For pregnant individuals, understanding the safety of consuming this seafood roe is important due to guidelines against eating raw fish. This article examines the factors that determine whether masago can be safely incorporated into a pregnancy diet.
Is Masago Safe to Eat During Pregnancy?
The safety of masago largely depends on how it is processed, as the primary concern with consuming seafood during pregnancy is the risk of foodborne illness. Most masago sold commercially is not truly raw. It undergoes a preservation process, such as pasteurization or flash-freezing, to eliminate harmful pathogens and parasites.
This heat treatment makes the product generally acceptable for pregnant individuals. Pasteurization involves heating the roe to kill bacteria like Listeria monocytogenes. When sourcing masago from a reputable restaurant or store, this safety step has likely been applied, making it safe to consume in moderation.
Understanding the Risk of Foodborne Illness
The main biological risk associated with unpasteurized or improperly handled seafood is contamination with pathogens. Of particular concern during pregnancy is the bacterium Listeria monocytogenes, which causes listeriosis. This organism can grow even at refrigeration temperatures, making proper processing and storage essential. Listeriosis is a serious infection that can have severe consequences for a pregnant person and their fetus, including miscarriage, stillbirth, or infection of the newborn. The presence of this bacterium is a primary reason why unpasteurized milk products and raw seafood are restricted during pregnancy.
Masago and Mercury Exposure
When considering seafood during pregnancy, the potential for mercury exposure is an important factor due to its neurotoxic effects on a developing fetus. Masago is derived from capelin, which are small forage fish that feed low on the marine food chain, primarily on plankton. Fish that feed at lower levels tend to accumulate less mercury than larger, predatory species.
The U.S. Food and Drug Administration (FDA) classifies masago and capelin as a low-mercury seafood choice. The roe itself generally contains less mercury than the muscle tissue of the fish. Therefore, masago is a low-mercury option, unlike fish such as shark, swordfish, and king mackerel.
Guidelines for Safe Seafood Consumption During Pregnancy
Pregnant individuals are encouraged to consume seafood because it provides beneficial nutrients, particularly omega-3 fatty acids like DHA, which support fetal brain development. To balance these benefits with safety concerns, limit overall seafood intake to two to three servings per week. Masago should be counted as part of this total weekly intake.
Always purchase masago from reputable sushi restaurants or commercial suppliers who follow strict food safety protocols, including sourcing pasteurized products. Proper handling at home is also necessary; masago must be refrigerated below 38°F (3.3°C) and consumed within a few days of opening to prevent microbial growth.