Salmon Caviar

Salmon roe is one of the most popular nonsturgeon caviar in the U.S. In North America it has become an excellent way for the caviar industry to meet growing demand. For the consumer, salmon caviar has become an affordable and tasty alternative to sturgeon caviar. There are three main types of salmon used to produce salmon caviar: American Chum (Oncorhyncus Keta), Alaskan Pink (Oncorhyncus gorbuscha), and Sockeye (Oncorhyncus nerka). Most salmon are caught in the the Pacific Ocean and along the west coast of North America. The salmon spawn in rivers from Canada to Monterrey, California. Salmon range in weight 8-15 pounds (3.6 – 6.8 kg), in length 2-3 feet (61 – 91.5cm), and fully mature in 3-5 years.

Salmon caviar ranges in color from a golden reddish amber to a bright orange-red hue.  Salmon roe, usually the size of a small pea, is bigger than the coveted beluga caviar.  The taste is a sharply intense, lively flavor and more saline and piquant than sturgeon caviar. The texture is also oilier. Frequently, salmon roe is pasteurized. If properly done, ther should be no difference in taste between pasteurized and unpasteurized salmon roe.

When purchasing look to see that the salmon roe has a good round shape. The eggs should be firm to the touch and not break when squeezed. However, these relatively large eggs should melt in your mouth upon eating and produce a superb robust oral burst in the mouth.

Salmon roe is great as a garnish for hors d’oeuvres as well as a mainstay in recipes such as 3-layered caviar pie.  Very popular and a treasured food in Japan, salmon roe (called ikura in Japanese) is a popular ingredient for sushi and sashimi.

Primary Sources used:

Susan Friedland. Caviar.

Melissa Clark. Champagne & Caviar

Susie Boeckmann & Natalie Rebeiz-Nielsen. Caviar: The Definitive Guide. Great Britain; Mitchell Beazley; 2000.

Susie Boeckmann & Natalie Rebeiz-Nielsen. Caviar: A True Delicacy. New York; Macmillan; 1995.