Discover salmon and trout roe, from ikura to char and whitefish, and explore how the different kinds compare. Whether you are new to roe or curious about how it is harvested and cured, these guides will help you find a place to start.
Learn how to choose, store and serve salmon roe, and discover what sets loose ikura apart from sujiko.
Read →How Salmon Roe Is Harvested and CuredDiscover how salmon roe is harvested, cleaned and cured, and how brine, dry salt and soy seasoning produce different finished foods.
Read →Keta (Chum) Salmon RoeDiscover keta salmon roe’s large beads and characteristic pop, where it comes from and how it compares with other salmon roe.
Read →Pink, Coho, Sockeye and King Salmon Roe ComparedCompare the flavours, colours and bead sizes of pink, coho, sockeye and king salmon roe, and see why the cure and batch matter.
Read →Trout and Steelhead RoeDiscover why steelhead roe is trout roe, how feed affects its colour and what to look for when comparing products.
Read →Arctic Char and Golden Whitefish RoeDiscover how Arctic char and golden whitefish roe differ, where they come from and why a golden label cannot confirm the species.
Read →Ikura vs Sujiko: Single Beads vs Whole Roe SacsDiscover why ikura comes as separate beads while sujiko stays in its sac, and how their textures, curing and uses compare.
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