Size:	Choose approximately 1, 3 or 6lbs.
Features:	Wild, Brined, Frozen
Season:	July-August
Origin:	Alaska

Wild caught Pink salmon eggs (aka Ikura) are harvested on the boat, lightly brined for one to two minutes in a blend of sea water and rock salt, then flash frozen for freshness.

These little orbs sparkle brilliantly and will bring beautiful color to your next sushi party.

Storage: Ikura will keep longest frozen.  When it comes time to thaw, we recommend thawing the roe slowly in your refrigerator to keep the eggs from rupturing. 

Shelf Life: Up to ten days once thawed.

Use pink salmon caviar to top rice flavored with rice-wine vinegar and wrapped in nori seaweed for simple, yet classy sushi. For a more western serving idea, pair ikura with crackers and nice cream cheese. Ikura can also be used to add color to salads and omelets.

Caviar & Roe Recipes

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