Salmon caviar, also known as roe or ikura, is a fun foodie treat for any table.
Salmon roe are unfertilized eggs harvested from freshly caught salmon. Wild Alaskan salmon roe has a beautiful orange color with a taste and pop that doesn't compare to any other caviar!
Ikura can be made from any salmon species, but the most popular one is keta salmon ikura, and the most common one is pink salmon ikura.
However, the one with the fastest-growing popularity is ikura made from sockeye salmon.
We are going to look at the differences between the famous keta salmon ikura and the trending sockeye salmon ikura.
First, some important facts about salmon ikura.
How is salmon ikura made?
The sacks of roe (called skeins) are extracted from the salmon and then graded based on size, maturity, and freshness.
First, the sack membrane is removed to separate all the eggs. The eggs are then washed in lightly salted brine to remove any fish debris.
After that, they go into a fully saturated brine to get salted - the proper technique, known to caviar processing experts, is critical at this step. If not followed precisely, the ikura can get too hard, too salty, or not salty enough.
While the ikura is drying, there is a labor-intensive process of picking any debris from the product - mostly broken egg shells or small pieces of the skein.
Once the ikura is clear of debris and dry, it can be packed and flash-frozen. This way the freshness and quality get preserved for up to two years.
Juro processing salmon roe at Copper River Seafoods
Cordova, Alaska | Summer 2006
How to sample salmon ikura
When sampling, place a small amount of caviar on the back of your hand, between your thumb and the pointer finger (now also known as the viral caviar bump). Let it sit there for about 20 seconds - the warmth of your hand will enhance the flavor of the caviar.
While sitting on your hand, the caviar should form a firm pile and not run down your hand. Runny wet caviar means it was not made from fresh salmon eggs and should not be graded A.
Put the caviar on your tongue and break the eggs against the roof of your mouth. You should feel the eggs pop easily and then taste the juice. After popping the ikura, you will feel some residual eggshells in your mouth, which is normal.
Too many residual shells mean the eggs were immature when processed.
On the other hand, if the eggs are hard to pop and feel hard and chewy, they are likely over-mature and they will have very little flavor.
The ikura should have a fresh ocean taste with a hint of salted salmon. Errors in processing can cause ikura to be too salty or not salty enough, but high saltiness can also be an indicator of lower freshness.
How to eat salmon ikura
Every cuisine has a little different approach to caviar recipes, but the main takeaway is - to think of caviar as a condiment or a topping, not the main event.
Ways to eat caviar in different cuisines:
Eastern European:
on salty pancakes (blini)
mixed with eggs
with crackers and sour cream
on a toast with butter
East Asian:
as a sushi topping
with rice as a side dish or in a rice bowl
stir fry topping
in ozoni - New Year's soup
Jewish:
as a topping with salmon lox
on a bagel with cream cheese
with potato latkes
Modern:
take a viral "caviar bump"
on a potato chip with creme fraiche
You can experiment and use it in small amounts in any of your favorite recipes!
Health benefits of salmon ikura
Wild Alaskan salmon is known for great health benefits and the salmon eggs offer a concentrated version of these benefits.
Studies show that eating salmon ikura has more health benefits than taking fish oil supplements.
Salmon ikura contains a higher concentration of omega-3s (particularly DHA) than fish oil supplements, which promotes brain and heart health.
The omega-3s in salmon roe are mostly found in phospholipid form, which can be easier to absorb by a human body than the triglyceride form that exists in fish oil supplements.
Besides omega-3s, salmon ikura also contains antioxidants and vitamins with great benefits to your health, such as vitamins B12, C, E, and D, along with folate and thiamine. It is also very high in protein - there is 9g of protein in just 1 ounce of salmon roe.
What's the difference between keta salmon ikura and sockeye salmon ikura?
There are clear differences between keta and sockeye ikura in size, color, texture, and flavor.
Keta ikura is considered a top-of-the-line delicacy, but that doesn't take away from the quality of the sockeye ikura.
In the end, the main difference between keta and sockeye salmon roe is personal preference. Some people prefer sockeye ikura over keta, as some people prefer a burger over steak.
Here's some info to help you decide or guide you along in your taste tests. :)
Wild Keta Salmon Ikura Red Caviar | Wild Sockeye Salmon Ikura Red Caviar | |
Color | bright orange | deep red |
Egg size | 3.5mm - 5mm | 2mm - 4mm |
Flavor | subtle salmon flavor | stronger salmon flavor |
Texture | delicate shell with a light pop | firmer texture with a more intense pop |
Kosher | yes | yes |
Price | From $79 | From $49 |
Product of Alaska - USA | yes | yes |
Wild caught (not farmed) | yes | yes |
Grade | A | A |
Salt content | ~3% | ~3% |
Which ikura should I buy?
Both keta and sockeye salmon ikura are culinary delicacies and will turn any regular meal into a fun feast.
If you are new to the caviar game, you are better off starting with the sockeye roe - thanks to the lower price point it's an affordable way to dip your toe in.
If you want the best of the best, go for the keta roe. It offers the best experience in every category and is more versatile across the world's cuisines.
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