Ikura (Salmon Roe)
Our ikura is a specialty product processed for our clients from Japan, as well as domestic Japanese restaurants. Our ikura can be eaten natural or with flavor (salt, soy sauce) and is currently served in sushi restaurants around the world.
Our Salmon Caviar is renowned as a translucent, deep-orange salmon roe highly prized for its fresh taste and delicate texture. Our Salmon Caviar is produced with great care and skill to maintain its premium quality.
Ikura is known for the vibrant orange color that comes from a group of antioxidant pigments. When salmon are in spawning season and have eggs, they transfer their omega-3 fatty acids, vitamins and minerals into each orb. This is why Ikura has so many health benefits, particularly heart health.
Ikura is available from all five of our salmon species.
Specialty Products
Roe on Kelp
We specialize in extra thick salted herring roe on kelp. Wild spawning herring densely cover each blade of kelp with herring roe naturally. Each piece of kelp is packed with an ocean fresh aroma and crispiness from both the roe and the kelp. This unique product forms when herring lay their eggs on each side of the kelp. The roe is full of rich proteins, minerals and vitamins.
Roe on kelp is native in British Columbia and Alaska. They are commonly known as Komochi konbu in Japan, a primary ingredient for their famous sushi. Its tasty flavor can be best experienced when eaten fresh and raw.
Roe on kelp has a long shelf life; the pieces will remain fresh for 2-3 months as long as they are kept in strong salt water. After the herring roe on kelp has been desalted, they can be stored in the refrigerator, but it is best to eat them while they are fresh.