December’s Featured Catch: Ikura

You know those big, bright, red-orange orbs you sometimes see atop sushi? Those are known as ikura, a type of caviar made from salmon roe. 

The glistening color and delightful pop when bitten into make ikura a popular modern addition to gunkanmaki (battleship sushi rolls) and scooped atop warm rice in bowls known as ikura-don.

The salty burst of flavor from ikura comes from the method of preserving the eggs, which are removed from a connecting membrane and then salted or brined. The name for this delicacy derives from the Russian word for fish roe, ikra.

There’s much more to know about ikura, from how to eat it to its status as an emerging superfood with serious health benefits.

What is ikura?

Ikura are unfertilized eggs harvested from salmon, separated from a cluster called sujiko (or skein in English) into balls that can measure up to 8mm in diameter — more than twice the size of high-quality caviar from sturgeon.

How do you pronounce ikura?

Ee-koo-rah

Where does ikura come from?

Ikura is sourced from wild salmon in Hokkaido, Japan, where it became a delicacy, but it is more commonly harvested from salmon that are native to Alaskan and Russian waters.

Vital Choice ikura comes from fisheries in southeastern Alaska and Prince William Sound, and is sourced from three different species of fish: keta, sockeye, and pink salmon.

How is ikura different from caviar?

Ikura is caviar, but its individual eggs are typically larger than what most people call caviar, which is sturgeon roe. Ikura is sometimes referred to as red caviar, as caviar from sturgeon is a dark, rich black. Caviar from sturgeon can also be found in variations that are dark gray, brown, and gold — the trademark of the prized Osetra caviar.

What other fish produce ikura?

Trout roe is similar in color but slightly smaller. It is usually called masuko to distinguish it from salmon ikura.

What are the health benefits of ikura?

Ikura is a nutrient-dense superfood. It contains higher levels of omega-3s — specifically DHA and EPA — and is high in vitamin A, iron, and calcium. It is also loaded with potent antioxidants. Both astaxanthin and selenium are said to prevent cell damage. The combination of these nutrients is great for skin, eye, and heart health. Ikura is also anti-inflammatory because of the omega-3s.

READ MORE: What Are Omega-3s?

What does ikura taste like, and what is its texture?

Ikura tastes like a full-flavor seafood. High-quality Ikura should have a circular appearance. There should be no juice at the bottom of the container.

Vital Choice has carried ikura for years , sold to consumers as a healthy, flavorful ingredient that brings texture and color to Japanese dishes but can be used in a surprising diversity of dishes for breakfast, lunch, dinner, and even snacks.

What are the best ways to use ikura?

One of the best introductions to ikura is to add a small amount of the roe to rice with soy sauce. Or, serve it atop cream cheese on a rice cracker.

Of course, ikura is used in many Japanese dishes, from the aforementioned maki rolls — made with seaweed, rice, and sushi — to rice bowls topped simply with a heaping spoonful of ikura. Chefs (and home cooks) can get creative with the delicacy, pairing it with burrata for an Italian-Japanese mashup, to substituting it in the classic Russian preparation of caviar, on blini with crème fraîche.

How to serve ikura

As with high-quality caviar, always use a mother-of-pearl caviar spoon or a plastic or wood spoon as a substitute when serving or working with ikura as an ingredient. Never use a metal spoon when serving ikura, as it can oxidize the eggs and affect the prized flavor.

How is ikura harvested?

Ikura is harvested by various salmon harvesting methods, but primarily gillnet (salmon swim partway through and get caught by the gills when they try to back out) or purse seine (a large net is deployed in a circle around a school of salmon, bottom of the net is then drawn closed like a purse, trapping the entire school).

How is ikura made?

Ikura is made by:

1.        Grading the quality of salmon egg skein for freshness. The highest-quality skeins are separated from lesser-quality eggs.

2.        Rubbing the skein on a metal mesh screen. This removes the individual eggs from the skein.

3.        Spraying the eggs with a machine to rinse away any remaining blood or skein.

4.        Agitating the eggs in a 100% brine solution of salt and water in a big stainless steel basin for about 5 minutes.

5.        Draining and drying the eggs mechanically or in baskets.

6.        Packing and sealing the ikura in containers, primarily in 250g, 500g, and 1 kg portions.

7.        Freezing the ikura for shipment.

Can you make your own ikura?

Should you be so inclined and adventurous, ikura can be made from skeins using steps one through five in the method above.

How does ikura from each type of salmon differ?

Usually by size. Keta salmon yield larger eggs and have a higher demand (because of the size). Pink is slightly smaller and sweeter. And sockeye, with the smallest eggs of the three, has a deeper red color and a pleasantly bitter finish.

Is all salmon roe sushi quality?

No. Only #1 graded ikura ends up in good sushi restaurants. Ikura grade is determined by egg integrity, color quality, freshness, size, and uniformity. Vital Choice will only purchase #1 ikura from companies that have been suppliers for many years.

How to thaw and store ikura

Keep ikura frozen until ready to use, then thaw it in the refrigerator.

What is the difference between ikura, tobiko, and masago?

Tobiko is from flying fish roe and masago is from capelin. Both eggs are smaller than ikura. Tobiko can come in different colors by using dye, but it is naturally dark orange. Capelin is generally served in its natural color, a dark orange.