-Web%20-%20Medium-1712350325013.jpg&w=2048&q=50)
-Web%20-%20Medium-1712350325013.jpg&w=2048&q=50)
-Web%20-%20Medium-1712350325013.jpg&w=2048&q=50)
-Web%20-%20Medium-1712350325014.jpg&w=2048&q=50)
-Web%20-%20Medium-1712350325014.jpg&w=2048&q=50)
-Web%20-%20Medium-1712350325015.jpg&w=2048&q=50)
%20with%20cream%20cheese%20and%20salmon%20roe_Eastern%20Europe3-Web%20-%20Medium-1712350325015.jpg&w=2048&q=50)
BUY YOUR IKURA RED CAVIAR NOW AND SAVE!
Standard price - $109 / 500g tray
Current price - $89 / 500g tray
Preorder your ikura caviar from the 2024 catch and get the best price for the best product! You can even preorder a subscription and secure the price for as long as the subscription remains active.
Estimated ship time - June/July 2024.
Wild Keta Salmon Ikura Caviar (500g / 17.6oz) by Copper River Seafoods
◦ A-grade quality
◦ Top freshness
◦ Processed right after catch
◦ 3.5mm - 5mm in size
◦ Kosher Certified
◦ Product of Alaska - USA
Keta salmon ikura has larger, well-shaped and brightly colored eggs, rich in omega-3s. It contains anti-oxidants, omega-3s and vitamins that are beneficial for your health. This consists of vitamins B12, C, E, and D, along with folate, thiamine, and it's high in protein - 9g in just 1oz!
Keta ikura salmon roe is the most popular wild Alaskan salmon roe. People also recognize it as chum salmon ikura, keta salmon roe, or keta salmon red caviar. Japanese sushi restaurants commonly use this type of ikura caviar, but home chefs also include it on their plates.
Ikura is a lightly salted salmon roe , separated from the roe skein and flash frozen for maximum freshness. The history of ikura dates back centuries in Japanese culinary culture.
Originally, ikura was not specifically salmon roe but referred to the roe of various fish, including salmon. People typically cured it using techniques like marinating in soy sauce or brining with salt to preserve it.
Salmon eggs have become more popular over the years. This is especially true in the 20th century, because of improvements in fishing and processing methods. These advancements have contributed to the increased popularity of the salmon roe. People were often eating salmon eggs, especially in salmon roe sushi, and the name ikura became a synonym to salmon roe.
Today, ikura remains a cherished ingredient in Japanese cuisine and beyond, appreciated for its unique flavor and texture. Its journey from a traditional preservation method to a beloved delicacy reflects the rich culinary heritage of Japan.
Salmon caviar is also popular in Russia, eastern Europe and in the Caspian Sea region. The name ikura actually comes from the Slavic word "ikra", which means a fish egg or fish roe. In Russia you can often find ikura served with scrambled eggs, sour cream, or with special pancakes called "bliny".
Our ikura caviar is produced by Copper River Seafoods in Cordova, AK, with over 20 years of salted ikura processing.
Standard price - $109 / 500g tray
Current price - $89 / 500g tray
Preorder your ikura caviar from the 2024 catch and get the best price for the best product! You can even preorder a subscription and secure the price for as long as the subscription remains active.
Estimated ship time - June/July 2024.
Wild Keta Salmon Ikura Caviar (500g / 17.6oz) by Copper River Seafoods
◦ A-grade quality
◦ Top freshness
◦ Processed right after catch
◦ 3.5mm - 5mm in size
◦ Kosher Certified
◦ Product of Alaska - USA
Keta salmon ikura has larger, well-shaped and brightly colored eggs, rich in omega-3s. It contains anti-oxidants, omega-3s and vitamins that are beneficial for your health. This consists of vitamins B12, C, E, and D, along with folate, thiamine, and it's high in protein - 9g in just 1oz!
Keta ikura salmon roe is the most popular wild Alaskan salmon roe. People also recognize it as chum salmon ikura, keta salmon roe, or keta salmon red caviar. Japanese sushi restaurants commonly use this type of ikura caviar, but home chefs also include it on their plates.
Ikura is a lightly salted salmon roe , separated from the roe skein and flash frozen for maximum freshness. The history of ikura dates back centuries in Japanese culinary culture.
Originally, ikura was not specifically salmon roe but referred to the roe of various fish, including salmon. People typically cured it using techniques like marinating in soy sauce or brining with salt to preserve it.
Salmon eggs have become more popular over the years. This is especially true in the 20th century, because of improvements in fishing and processing methods. These advancements have contributed to the increased popularity of the salmon roe. People were often eating salmon eggs, especially in salmon roe sushi, and the name ikura became a synonym to salmon roe.
Today, ikura remains a cherished ingredient in Japanese cuisine and beyond, appreciated for its unique flavor and texture. Its journey from a traditional preservation method to a beloved delicacy reflects the rich culinary heritage of Japan.
Salmon caviar is also popular in Russia, eastern Europe and in the Caspian Sea region. The name ikura actually comes from the Slavic word "ikra", which means a fish egg or fish roe. In Russia you can often find ikura served with scrambled eggs, sour cream, or with special pancakes called "bliny".
Our ikura caviar is produced by Copper River Seafoods in Cordova, AK, with over 20 years of salted ikura processing.
Alaska Fresh
(1 sale)
PRERODER NOW - Wild Keta Salmon Ikura Red Caviar (500g)
(Per 500g)
Need it sooner?
Alaska Fresh is a fishmonger who brings healthy and sustainably harvested Alaskan seafood to the continental U.S. We have a transparent and small supply chain from small boat fishermen to your dinner plate. We support small-scale, coastal Alaskan fishing communities whose livelihoods depend on these artisanal fishing practices. Having worked in Alaska's fishing industry for almost 20 years, we pride ourselves on the best quality fish the planet has to offer.
