Red Caviar Guide: Salmon Roe Varieties, Serving & Buying
Red Caviar: A Practical Salmon Roe Guide
Red caviar is cured salmon roe, commonly called ikura in Japanese cuisine. It is different from traditional sturgeon caviar, but it has its own long culinary history and a wide range of species, cures and textures.
Shop Salmon Roe & Ikura or use our detailed Salmon Roe (Ikura) Guide.
Choose by Species and Lot
Start with the species, then check the current product description for harvest, cure, shell firmness and package format. Chum Salmon Caviar, Coho Salmon Caviar, King Salmon Caviar and Pink Salmon Caviar provide useful points of comparison.
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How to Serve Red Caviar
Simple bases allow the roe to remain the focus. Try blini, buttered bread, eggs, rice or potatoes. For warm dishes, cook the base first and add chilled roe close to serving.
For more ideas, see the Red Caviar Recipe Hub.
What Quality Looks Like
Good salmon roe should be evaluated in the context of its species and lot. Intact eggs, clean aroma, appropriate texture and proper cold-chain handling matter more than rigid universal rules for egg size or salt percentage.
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Storage
Keep salmon roe refrigerated according to its package instructions. After opening, minimize unnecessary time at room temperature, use clean utensils and follow the product-specific guidance. See the Storage Guide.
Experience Matters
Global Seafoods North America has worked with salmon roe for decades. Oleg Nikitenko’s experience includes Pacific salmon processing and caviar production, including the practical differences created by species, harvest condition, curing and handling.
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