IKURA
Ikura is the Japanese term for salmon roe.
It’s sometimes called red caviar, as well.
Ikura is made from the roe of salmon fishes (various species of salmon), which has intense reddish color.
It is distinct from black caviar, which is made from the roe of sturgeon.
These large eggs have a soft texture, a briny flavor, and a mild fishiness.
Ikura is also one of the healthier ingredients you can enjoy .
Ikura is also a superfood. Rich in omega 3 fatty acids, it is harvested from the wild salmon.
The scientific species name is based on the Russian common name
gorbúša (горбуша).
They have small to medium-sized eggs that are golden in color.
The flavor of their ikura is quite sweet.
Pink salmon average
4.8 pounds (2.2 kg) in weight.
The maximum recorded size was 30 inches (76 cm) and 15 pounds (6.8 kg).
Coho salmon are also known as silver.
The scientific name is based on the Russian common name
kizhuch (кижуч).
The roe of coho is orangish to dark red
and is small to medium in size.
Coho ikura has a mild, bitter-sweet flavor when compared to other roe.
Mature adults average 28 inches/71 cm
and 7 to 11 pounds (3.2 to 5.0 kg),
occasionally reaching up to 36 pounds (16 kg).
Also called keta or chum salmon.
The roe of chum is the largest of the salmon and has the richest flavor.
The eggs are light orange in color.
Adult chum salmon usually weigh from
4.4 to 10.0 kg (9.7 to 22.0 lb)
with an average length of 60.0 cm (23.6 in).