Salmon Roe (Ikura): Wild Alaska Red Caviar

Salmon roe is the cured eggs of salmon. It goes by several names. In Japanese cooking it is ikura, the bright orange pearls you see on sushi. In Russian and Eastern European homes it is called red caviar, set next to the black caviar that comes from sturgeon.

Strictly speaking, the word caviar belongs to sturgeon roe. That is why you will often see salmon roe labeled as roe or ikura, and why it sits in its own collection here. In practice, the two are served in similar ways.

What makes salmon roe different:

• Bigger pearls. Salmon eggs are much larger than sturgeon pearls, with a thin skin that pops rather than melts.
• Bright color. Glossy orange to orange-red, which makes it the most photogenic roe on a plate.
• Clean, briny-sweet flavor. Juicy and fresh, with less of the nutty, buttery depth of sturgeon caviar.
• Friendly price. A fraction of the price per gram of sturgeon caviar, so you can be generous with it.

Salmon roe is usually lightly cured with salt, which firms the eggs and brings out their natural sweetness.

For many people salmon roe is the easiest way into roe: forgiving on a blini, generous on a plate, and easy to love on the first bite.

Our salmon roe range is wild chum (keta) and malosol red caviar from Alaska, in trays from 7 oz to 2.2 lb:

• E.C. Phillips Wild Alaska Chum Salmon Ikura — 500 g or 1 kg, kosher (cRc), MSC. Our best value for parties.
• Peter Pan Wild Alaskan Chum Salmon Ikura #1 — 500 g, grade #1, kosher (OU).
• Silver Bay Salted Chum Salmon Ikura C-1 — 1 lb (454 g), kosher (OU).
• Alaska Glacier Salted Salmon Roe — 250 g, kosher (OU), MSC. The easy size for a family dinner.
• Alaska Select Wild Alaskan Malosol Caviar — 7 oz (200 g), lightly salted.
• Alaska Salmon Caviar — 7 oz (200 g), classic red caviar for sandwiches and eggs.

All of it ships frozen. Thaw the tray slowly in the refrigerator the day before you serve it, and keep the rest frozen until you need it.

Kosher-labeled trays also appear in our Kosher Selection. If you need the certificate for your order, ask us before buying.

Salmon roe and sturgeon caviar are not better or worse versions of each other. They do different jobs.

• Pearl size: salmon roe is large and juicy. Sturgeon caviar is smaller and finer, from tiny Sterlet pearls up to large Beluga Fusion pearls.
• Flavor: salmon roe is bright, salty-sweet and fresh. Sturgeon caviar is more buttery, nutty and long on the finish.
• Texture: salmon roe gives a clear pop. Sturgeon pearls are softer and roll on the tongue.
• Price: salmon roe costs far less per gram, so it works for generous portions, canapés and cooking.

Many hosts serve both: salmon roe for color and volume, plus a small tin of sturgeon caviar for the tasting moment. Put them side by side on the same board and let guests compare the pop of the ikura with the softer, buttery sturgeon pearls. If you want black caviar at a friendly price, start with American Paddlefish or Bowfin in our black caviar collection.

Serve salmon roe well chilled and use a non-metallic spoon, such as mother-of-pearl, bone or glass. Metal can leave a metallic taste.

Easy ways to eat it:

• Over sushi rice. A spoonful on warm seasoned rice makes a simple ikura don.
• On blini with crème fraîche. The classic, and the best way to taste the roe itself.
• On buttered bread. The traditional red caviar sandwich: fresh white bread or a baguette, good butter and a generous layer of roe.
• On eggs and potatoes. Deviled eggs, soft scrambled eggs or small boiled potatoes with sour cream.
• With smoked fish. Pair it with smoked salmon on a brunch board.

How much to plan? As a garnish, a teaspoon or two per bite is plenty. As a topping for a rice bowl, use a generous tablespoon or more per person. Taste a few pearls on their own first so you know how salty they are before you season the rest of the dish.

Add the roe at the last moment. Heat makes the pearls cloudy and firm, so spoon it onto warm rice or eggs right before serving and never cook it.

Build the rest of the plate from our smoked fish and seafood collection.

Keep salmon roe in the coldest part of your fridge and do not freeze it once opened. After opening, finish it within a few days and keep the lid tightly closed between servings. Always use a clean spoon to take roe from the jar.

Orders are packed cold and shipped Express in 1–2 business days to the contiguous U.S., with free shipping on orders of $300 or more. Alaska, Hawaii and Puerto Rico ship at extra rates. We do not deliver on major holidays (New Year's Day, Memorial Day, Independence Day, Labor Day, Thanksgiving and Christmas) or the day after, so order early for holiday tables.

Looking for salmon roe near you in South Florida? We offer same-day local delivery from Coral Gables to Palm Beach, Monday through Saturday, for $50, or free on orders of $300 or more. You can also visit our boutique at 613 W Hallandale Beach Blvd, Unit 5, Hallandale Beach.

Inspect your order on arrival. If there is a quality issue, report it within 24 hours and we will exchange or refund it.