What is salmon roe?
Salmon roe is the reddish-orange, slightly transparent egg mass found inside the bellies of female salmon.
They can vary in size from five millimeters (sockeye salmon roe) to around one centimeter (chum salmon roe), depending on the species. Good-quality salmon roe has a shiny appearance and firm texture and contains a lot of dietary proteins, vitamins, and essential omega-3 fatty acids. The cured salmon roe product is known by many times, including ikura, ikura salmon roe, or simply red caviar.
Both regular caviar and red caviar are very delicious. But unlike regular black caviar, which is very expensive and made from rare sturgeon fish eggs, red caviar is affordable and more easily available.
What does salmon roe taste like?
Salmon roe is considered an acquired taste. You either love salmon roe ikura or you don’t – there’s no in between. Eating salmon roe ikura for the first time is an interesting experience, and if you love the umami flavor, there’s no going back!
High-grade salmon roe has a shiny appearance and offer a mix of sweet and salty flavors that will remind you a little of salmon. If the roe is fresh and of good quality, it will have a firm and slightly oily texture, but it will not be greasy. Salmon roe are pliable to light pressure but will break with a trademark “popping” sound when you press them between your tongue and the roof of your mouth. The inside of the eggs are juicy and have a color and consistency similar to that of honey.
How is salmon roe made?
Salmon roe can be processed using different methods such as brining (which is the most common), marinating, curing, and fermenting to enhance the flavor profile and make it safe for consumption. Since the eggs are very delicate, the harvesting process is sometimes done manually or using a specially designed machine.
The usual harvesting process is as follows and starts with carefully filleting the fish to remove the entire egg sac (skein) without breaking it. After the skein is removed, it is soaked in a warm, saturated salt solution for a few minutes. The fresh salmon roe are then separated from the skein membrane by carefully rubbing the sacs against a clean sieve or a mesh screen. Once separated, the eggs are rinsed to remove any traces of the fish or skin. A brine solution is used for curing salmon roe, and then the cured roe are packaged and frozen.
Fresh salmon roe is naturally firm and pliable to pressure without breaking. Also, fresh eggs do not have to be brined for a long time, which reduces the saltiness of the finished product. If the eggs are not fresh, they will not be as firm and have to be brined for a longer time, making them more salty.
If you are curing salmon roe caviar at home, you may want to finish the caviar with a little bit of oil after brining and draining. Homemade salmon roe caviar can last up to two weeks in the refrigerator. Also, make sure that you use filtered water because unfiltered water may contain chemicals that can interact with the delicate salmon eggs.
A single skein of salmon roe usually weighs around a pound and will make 16 ounces of salmon roe caviar. For top quality, the roe should be processed within 24 hours. If any foreign matter is present in the eggs, it is removed during the brining process. In commercial conditions, the brined and cured salmon roe is usually flushed with nitrogen gas before sealing to remove oxygen and retain maximum freshness.
Salmon roe nutrition
When it comes to salmon roe nutrition, one serving of wild salmon roe (30 gram) contains about 40 calories, 6.3 grams of protein, and 1.8 grams of healthy omega-3 fatty acids, such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).
Why is salmon roe so good for you?
A deficiency of omega-3 fats in the human body can lead to several problems, including heart diseases, hypertension, diabetes, and improper functioning of the nervous system. However, omega-3 fatty acids cannot be made by the human body, which is why nutritionists recommend including foods containing EPA and DHA in your diet. While some plant-based foods also contain these essential fatty acids, our bodies are not very efficient at converting them into usable forms of DHA and EPA, and hence wild salmon roe and wild-caught salmon are some of the best natural sources of omega-3.
The DHA in salmon roe is in phospholipid form, which is the most preferred form of transport for the brain. And DHA not only improves brain health and lowers the risk of developing Alzheimer’s by promoting glucose transport in the brain, but it also helps slow down the progression of the disease and reduce symptoms. High plasma levels of omega-3 fatty acids have also been associated with reduced cardiovascular risk in certain studies.
More salmon roe benefits
Salmon roe health benefits are not limited to just proteins and Omega-3 fats. Alaskan salmon roe also contains several other important nutrients such as selenium, magnesium, iron, sodium, phosphorous, vitamin B, vitamin D, vitamin A, vitamin C, and a powerful antioxidant called astaxanthin. Astaxanthin, which gives salmon and salmon roe its reddish-orange color, is believed to have a beneficial effect on the skin. Apparently, astaxanthin increases the skin’s resistance to UV radiation and protects against sun damage. Astaxanthin is also good for the eyes, heart, liver, and immune system.
The vitamin D (Vitamin D3) in salmon roe is also more bioavailable than synthetic vitamin D added to fortified foods. Just 100 grams of salmon roe contains 232 IU of vitamin D, which is more than 50% of the recommended daily intake. Vitamin B12, which plays a vital role in DNA synthesis and red blood cell formation, is also found in high levels in salmon roe. 100 grams of salmon roe has 20mcg of vitamin B12, which is 333% of the required daily intake.
The nutrient-dense salmon roe is also believed to be helpful for boosting fertility in both men and women. People in the Arctic region have been eating salmon roe for centuries as a method of ensuring healthy babies. Alaskan salmon roe is also gluten-free and contains zero grams of trans fats, which makes them suitable for a wide range of diets.
Is salmon roe a safe food?
The stringent conditions under which salmon roe are typically processed ensure that food safety risks are fully minimized.
- If you are worried about the mercury content in salmon roe, salmon is typically lower in mercury than most other fish, which is why it is included in the “best choices” list of the FDA. Also, salmon roe contains much less mercury than the mature fish.
- Wild-caught salmon also has lesser levels of PCBs (polychlorinated biphenyls) or contaminants than farmed salmon. In general, bioactive contaminants such as mercury and DDT are found more in mature fish higher up in the ocean food chain.
- To avoid microbial contamination, Alaskan salmon roe should be stored in the freezer until use and consumed within a short period after opening (in two or three days). Storing ikura salmon roe at three degrees centigrade reduces the risk of listeria contamination.
- Fish allergy can cause symptoms ranging from mild skin irritations to life-threatening conditions like anaphylaxis, therefore people who are allergic to fish and fish products should avoid eating foods containing salmon roe.
Where to buy salmon roe near you
While buying a skein of fresh salmon roe and making your own red caviar at home may be economical, it is easier said than done. Unless you go salmon fishing frequently, you are close friends with your local fishmonger, or you are very lucky and find fresh salmon roe in the whole fish you bought at the grocery store, it is very difficult to make red caviar at home from fresh, wild salmon roe.
Therefore, most people buy salmon roe or ikura online. If you are wondering where to buy salmon roe near you, the seafood section at your local Japanese or Russian food markets or specialty store could be a good bet. The sushi salmon roe sold at Asian stores are sometimes cheaper than the wild salmon roe you buy from high-end stores. As a rule, always make sure you buy wild salmon roe from trusted and reputable vendors like Global Seafoods for best quality and taste.
If you are planning to serve Alaskan salmon roe at your next party, make it a point to buy only as much as you need since it doesn’t have a long shelf life. Since salmon roe caviar is not eaten in large quantities, an ounce to two ounces per person will be good enough for your event.
How to eat salmon roe
Salmon roe caviar is prepared differently in different regions. However, the simplest method is also the most popular. Salmon roe tastes best when served over plain buttered toast or mild-flavored crackers with cream cheese. This will not mask the caviar flavor and will allow you to fully experience the joys of eating it. And if you’re a diehard salmon roe lover, you may even like to eat it straight out of the jar with a spoon!
If you have been searching online for easy salmon roe recipes to try at home, you’ll notice that salmon roe is often used as a garnish for omelets and scrambled eggs when you are in the mood for indulgence. You will also find many salmon roe recipes where the roe is used as a topping for Russian-style blini pancakes and served along with sour cream.
Ikura, which is what you call salmon roe in Japanese, is used to prepare salmon roe sushi, a popular dish at sushi restaurants. To prepare salmon roe sushi, a short strip of nori (dried and flattened seaweed) is wrapped around rice and topped with ikura salmon roe. In some households, the ikura salmon roe is marinated in soy sauce, mirin, and sake (rice wine) for some days in the fridge before serving it over rice with a side of pickles.
Other interesting ways to prepare salmon roe caviar:
- Use salmon roe as a topping for potato or cauliflower soup
- Toss it with some pasta for a delicious entrée
- Add it to salads for some extra crunch and flavor
- Serve it on canapés for an interesting appetizer
- Add color and flair to regular deviled eggs by topping each prepared egg with just a half teaspoon of salmon roe
- A Japanese method of cooking with salmon roe caviar involves steaming the fish eggs along with pieces of mildly salted and seared salmon. This, however, reduces the brininess of the salmon row though it will still retain its texture.
If you are serving salmon roe caviar at a party, the best drinks to pair with salmon roe caviar are iced vodka, chilled, crisp champagne, or a dry, white wine. The subtle notes of vodka will not mask the distinct caviar flavor, allowing it to prevail. Similarly, the clean flavors of champagne provide a perfect complement to the salty-sweet flavors of the caviar.
Metal spoons and bowls can oxidize the salmon eggs and change the taste, so always make sure that you use only glass, wood, bone, or ceramic utensils to handle your red caviar. Hopefully, this guide answers all your questions about salmon roe nutrition, how to eat salmon roe, and where to buy red caviar.