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Chum Salmon Caviar Soft Shell They’re decadent, the best choice for sustainability, and drop dead gorgeous. Without a doubt, Chum salmon caviar is a popular favorite for a wide range of dishes. Whether you’re looking to impress your next dinner party guests or treat yourself, it’s tough to beat these golden gems. If you’re new to caviar or even a connoisseur ready to bring salmon roe caviar from the restaurant into your home, there are a few things you should know for the best experience. It’s important to make sure you know the best places to find salmon roe for sale so you can be sure you’re getting the best quality product for your money. Here’s everything you need to know about salmon caviar. Caviar And Chum Salmon Facts This variety of wild salmon caviar comes from the Chum salmon, a type of North Pacific Ocean salmon. To get the roe, Chum salmon fishing is done before they return to fresh water for spawning in July or November depending on the fisherman’s location. They get their name from the Chinook Jargon work tzum, which means “spotted”, due to speckled pattern found on the males and females. What is salmon roe? When people mention Chum salmon “roe” or “caviar” this is just another way of referring to the eggs found in the skein of a female Chum. The terms “roe” and “caviar” can be used interchangeably, with some sellers even more simply using the term “red caviar” to reference this type of salmon roe. Chum Salmon Caviar Sustainability When it comes to caviar, salmon tends to be one of the more popular choices for the environmentally conscience. Unlike some other varieties out there, salmon roe is considered one of the best options for sustainable caviar. Salmon tend to be farmed and caught in better ways than other varieties of fish, making their caviar a better alternative. Just make sure that you are buying from a trusted and high-quality vender. Soft Shell Salmon Roe Taste Salmon caviar is most well known for it’s golden-reddish hue and popping mouthfeel. Like all caviar, it is considered to have a bit of an acquired taste, but you’re likely to know right away whether it’s for you or not. Fresh Chum salmon roe will have a clean, salmon or ocean taste. It will be slightly salty due to the curing process, but it should not be overwhelming. Fresh salmon roe should also be slightly pliable when prodded gently, but still burst when pressure is applied. This “popping” feel is one of the reasons this variety of caviar is such a popular pairing with crème fraiche or sauces as it provides a very pleasing contrast. How And Where To Buy Salmon Roe When you’re ready to bring your love of caviar out of the restaurant and into your home kitchen, the first thing you need to do is make sure you know where to find the highest-quality roe. It’s going to be a little more complicated than just going on the internet and searching “where can I buy salmon roe.” Afterall, you want to make sure that you are buying high-quality, sustainably caught wild salmon roe, not an imitation. Make sure you know what to look for before you set out, so you can know that you won’t be taken advantage of. You should be able to distinguish high-quality wild salmon caviar by the well-formed and shiny appearance of each egg. The color should range from orange to golden-red, with the hue and consistency or honey when broken. You should also make sure you know what terms will be used when referring to this particular type of caviar. The reference to “soft shell” will mean that the eggs are mature and filled with good ingredients. The roe could be referred to as salmon roe ikura, salmon caviar, or red caviar, but asking for the type of salmon the caviar comes from (Chum may also be marketed as keta, dog, or silverbrite) can help you better distinguish it. If the salmon caviar for sale is coming from a reputable vender, they should be able to tell you exactly where it was caught. Fresh Versus Frozen You can find salmon caviar frozen or fresh, but which one you choose will really just depend on what’s easiest for you. If your earlier search of “where to buy salmon roe near me” has left you with no good fish mongers nearby, buying online may be your best option and this will most likely mean frozen caviar. When it comes to salmon roe, this isn’t usually a problem as the thicker membrane helps protect the delicate eggs better than other caviar varieties. When frozen, salmon caviar will last about two months in your freezer before it starts to deteriorate. Any longer than that and the fats in the eggs will begin to oxidize quickly, leading to drastically diminished quality. Once your caviar has been defrosted, there is no going back! Do not try to refreeze your caviar as the moment it is exposed to air it will begin the oxidation process. When stored in your refrigerator, an unopened container or caviar can last for about 2 weeks. The exact time will depend on the quality of your caviar and the variety, with salmon roe again being the sturdiest option. Once the container is opened however, you will only have 2 or 3 days before it is no longer good. Salmon Caviar Nutrition Facts Not just a pretty topping, salmon caviar nutrition is hard to beat. Just one serving of wild chum salmon contains 6.3 grams of protein and 1.8 grams of omega-3 fatty acids, while only being 40 calories. Adding more omega-3 fatty acids to your diet by regularly eating salmon roe benefits potentially not only your waistline, but your eyes, heart, and even those dealing with depression. How To Eat Salmon Caviar When spooning caviar for serving, wood, gold, and bone spoons are most conventionally used. It is traditionally believed that using metal implements will pass an undesirable flavor onto the caviar, though this is not true. Even so, many restaurants and caviar aficionados still prefer the showy presentation of traditional serving implements. Salmon roe is never cooked. Instead, it is cured in a salt or brine mixture to help preserve the taste, texture, and salmon roe nutrition. Once it is cured, it is officially considered caviar (although some will use these terms interchangeably as mentioned above.) The umami flavor of Alaskan salmon caviar makes it an easy addition to all kinds of recipes. From deviled eggs and toast points to tradition traditional Japanese dishes, this variety of roe can be the perfect way to top off your favorite dinner. Here are a few of our favorite recipes: Salmon Ikura Don (Note: Particularly when paired with sushi or other Japanese dishes, a salmon caviar recipe may refer to it as “ikura salmon roe” Don’t worry, this is the same thing as Alaskan salmon roe, caviar, or red caviar.) This is a traditional and very simple Japanese recipe. It can be served with other seafoods if you like, such as slices of sushi-grade salmon sashimi or steamed snow crab. Pair it with your favorite sake for truly authentic experience! Ingredients 4 ounces cured salmon roe 1 tablespoon light soy sauce 1 tablespoon mirin ¼ cup instant dashi 1 cup cooked sushi rice Directions Gently spoon the salmon ikura into a glass or ceramic bowl using a non-metal spoon. Add the soy sauce, mirin, and dashi before giving it a stir to make sure the ingredients are thoroughly combined. Be careful not to pop the roe! Allow your roe to marinate for 15 to 30 minutes while you cook the rice. When the rice is cooked and has cooled slightly (so that it does not cook the roe) spoon it into your serving bowl. Drain the roe and spoon evenly onto the rice. Shiso leaf, nori, and wasabi are traditional garnishes, but pick your favorite toppings for a delicious, umami treat! Decadent Scrambled Eggs The ultimate brunch dish has been discovered, and it’s old-school luxurious. Scrambled eggs topped with crème fraiche and Alaskan chum salmon caviar adds that perfect balance of salty and creamy that’s sure to make this dish your new favorite way to start the day. Ingredients 4 extra-large eggs 2-3 tablespoons half-and-half Kosher salt Finely ground black pepper 2 tablespoons butter 2 teaspoons caviar ¼ cup crème fraiche ¼ cup finely chopped shallots Directions Whisk eggs vigorously in a bowl with the salt, pepper, and half-and-half. Let the eggs come closer to room temperature while you melt the butter in a medium sauté pan. Add the eggs and stir continuously, scraping the corners to ensure that no large curds form. Cook your eggs to your desired consistency. Gently fold in the crème fraiche or add a small dollop on top, then garnish with the shallots and caviar. Serve with a slice of your favorite toast. TO BUY CAVIAR CLICK HERE