Ikura Sockeye Salmon Caviar (Roe)
2.2 lb tray with dividers | Product #FSE801
Delicate Alaskan sockeye salmon roe is hard to find, highly prized by caviar lovers around the world, and — like all of our Ikura — extraordinarily rich in omega-3s.
Our Sockeye Ikura comes from wild Alaskan sockeye salmon, and is produced under the supervision of Japanese experts, using a custom 3% brine for milder flavor and lower salt content.
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- Resealable trays with dividers
- Excellent "first food" for infants
- Richest food source of omega-3s
- Richest food source of phospholipid-form omega-3s
- Sustainably harvested
- Product of USA (Alaska)
- Ships frozen
*Each tray is divided into four sections, to allow removal of only a quarter of your ikura (8.8 oz) at a time, as desired.
Delicate salmon roe — called "ikura” in Japan — is highly prized by caviar lovers around the world.
Native Alaskans report that salmon roe is an excellent first semi-solid food for infants, introduced at about eight months.
Not only does it provide ample omega-3s for the rapidly growing brain and neural system, salmon roe also helps establish a life-long taste for seafood and its many potential health benefits.
Sockeye roe boasts remarkably high levels of omega-3s (EPA and DHA), averaging 900 mg per 1 oz serving (USDA data).
This is only a bit less omega-3 fat than occurs in a 3.5 oz serving of king salmon, or a 3.5 oz serving of sockeye or silver salmon.
Ikura: A superior source of highly absorbed omega-3s
Research from Canada's University of Guelph* showed that keta salmon caviar (ikura) is "an exceptionally abundant source of omega-3 fatty acids [and a] richer source of EPA- and DHA-containing PLs [phospholipids] than commercially available krill oil supplements.”
As the study's authors noted, "Results from some clinical trials have reported an enhanced bioavailability of krill oil over that of conventional fish oils, which has been speculated to be an effect of krill’s unique enrichment of EPA-and DHA- in the phospholipid form. Often dismissed as extravagant delicacy caviar represents a rich source of both omega-3 fatty acids and dietary phospholipids.”
And while krill oil is unusually rich in in phospholipid-form omega-3s — compared with other fish and marine oils — salmon roe is an even richer source.
In fact, the Canadian study* found that the amounts of EPA and DHA-containing phospholipids in one serving of salmon caviar were almost eight times greater than the amount in one capsule of krill oil: 1097±34 mg vs. 138±8 mg. (Lacombe RJS et al. 2014).
On a practical basis, the Canadian study found that the amounts of phospholipid-form EPA and DHA in one serving of salmon caviar were almost eight times greater than the amount in one capsule of krill oil: an average of 1097mg vs. an average of 138mg.
Further, according to biomedical scientist Rhonda Patrick Ph.D., phospholipid-form omega-3 DHA is exceptionally well absorbed by the fetal brain.
She also notes that 40% to 70% of the omega-3 DHA in salmon roe occurs in the phospholipid-form, versus only 1% of the DHA in salmon flesh.
What People Say
"I absolutely adore your Ikura! ... Time to go fetch more from the freezer..." – Andrea Frankel
Phospholipids vs. other omega-3 forms: Sources
- Burri L et al. Marine omega-3 phospholipids: metabolism and biological activities. Int J Mol Sci. 2012 Nov 21;13(11):15401-19. doi: 10.3390/ijms131115401.
- Lacombe RJS, Tran S, Piekarski J, Holub BJ. The direct comparison of the omega-3 phospholipid content in krill oil supplements and salmon caviar. University of Guelph. 2014.
- Murru E, Banni S, Carta G. Nutritional properties of dietary omega-3-enriched phospholipids. Biomed Res Int. 2013;2013:965417. doi: 10.1155/2013/965417. Epub 2013 Jul 31. Review.
- Ramprasath VR, Eyal I, Zchut S, Jones PJ. Enhanced increase of omega-3 index in
healthy individuals with response to 4-week n-3 fatty acid supplementation from krill oil versus fish oil. Lipids Health Dis. 2013 Dec 5;12:178. doi: 10.1186/1476-511X-12-178.
- Rossmeisl M et al. Metabolic effects of n-3 PUFA as phospholipids are superior to triglycerides in mice fed a high-fat diet: possible role of endocannabinoids. PLoS One. 2012;7(6):e38834. doi: 10.1371/journal.pone.0038834. Epub 2012 Jun 11.
- Schuchardt JP et al. Incorporation of EPA and DHA into plasma phospholipids in response to different omega-3 fatty acid formulations--a comparative bioavailability study of fish oil vs. krill oil. Lipids Health Dis. 2011 Aug 22;10:145. doi: 10.1186/1476-511X-10-145.
Learn this food's omega 3/6 balance, and why it matters.
Average Ratings: 4.5
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Lightly brine-cured salmon eggs—which the Japanese call “ikura” and often use in sushi rolls—make a light, luscious companion to the silky lox in this pasta dish… and they add loads of omega-3s.
Basil Pasta with Salmon Lox and Caviar
Adapted from a recipe by Grace Parisi for Food & Wine
Makes 4 main or 6 first-course servings
- Sea salt
- 1/2 pound tagliarini or fettuccine
- 1 tablespoon butter (unsalted)
- 1 tablespoon organic extra virgin olive oil or macadamia nut oil
- 1 shallot (green onion), minced
- 1/4 cup plus
- 2 tablespoons crème fraîche or light sour cream
- 1 tablespoon finely chopped flat-leaf parsley
- 1 teaspoon chopped basil
- Organic coarse ground black pepper
- 2 oz (1/2 cup) wild salmon nova lox, cut into 1/2-inch ribbons
- 4 oz wild salmon caviar (ikura)
- Bring a large pot of water to a boil and add a large pinch of salt. Add the pasta and cook until al dente. Drain the pasta into a collander or sieve, reserving about 1/2 cup of the cooking water. Rinse the pasta very quickly with cold running water and set aside.
- In a large, deep skillet, melt the butter over moderate heat. When the foam subsides, add the oil and minced shallot and cook over moderately low heat for 2 minutes, stirring.
- Add the crème fraîche, parsley and basil. Stir in about 1/4 cup of the reserved pasta cooking water and season with pepper.
- Add the pasta and smoked salmon ribbons and toss well.
- Add up to 2 more tablespoons of the reserved cooking water if the pasta seems dry. Remove from heat.Add three-fourths of the caviar and toss gently. Serve in shallow bowls, garnished with the remaining caviar.
Keep frozen at or below 0° F (-18° C) and use within six months. Ikura stored in frost-free freezers should be used within 3 months.
Thawing should take place slowly in order to preserve quality. Thaw in unopened tray*, under refrigeration at or below 38 degrees Fahrenheit (3 degrees Celsius). Once thawed, serve immediately.
*Or remove one 8.8 oz. divided section at a time, place in a covered dish, and defrost as above.
Serve ikura with crackers, bread, and/or and celery stalks, or over fresh steamed rice or soba noodles.
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