Salmon Roe & Ikura – Buy Red Caviar Online

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Shop red caviar and ikura online , including wild salmon roe from Chum, King, Coho, Pink, and seasonal Sockeye salmon. Each species offers a different egg size, shell strength, color, sweetness, and intensity, so the best choice depends on how you plan to serve it and the texture you prefer. Global Seafoods North America offers ready-to-eat cured salmon caviar as well as fresh unprocessed salmon roe for experienced customers making ikura at home. Product origin, harvest year, ingredients, package size, and availability can vary by lot; consult the individual product page for the specifications of the item currently offered. Read our complete Salmon Roe (Ikura) Guide for an expert explanation of species, taste, processing, salt and soy curing, storage, serving, and how to evaluate quality. Choose Red Caviar by Salmon Species Salmon roe Typical character A good choice for Chum (Keta) Large translucent orange eggs, a defined pop, and a generally clean, balanced flavor Blinis, sushi, celebrations, gifts, and first-time buyers King (Chinook) Large eggs with a rich finish; some lots are naturally softer and more delicate Tasting, toast, blinis, and customers who prefer richness over a very firm shell Coho (Silver) Medium red-orange eggs with a more pronounced salmon character Sushi, potatoes, eggs, rice dishes, and assertive appetizers Pink Small-to-medium eggs with an approachable flavor and generally softer presentation Canapés, breakfast dishes, salads, and larger gatherings Sockeye Smaller, deeper red eggs with a concentrated and distinctive flavor Sushi, small tasting portions, and customers who enjoy stronger roe Unprocessed roe Raw salmon eggs, often still in the skein, requiring proper cleaning and curing Experienced home caviar makers following an appropriate food-safety process Egg size alone does not determine quality. A well-handled smaller roe can provide a cleaner flavor and better texture than a poorly processed large-grain lot. Consider membrane strength,