Salmon roe is the eggs of the salmon, cured and used like other roe products, including the famous caviar of Eastern Europe and Russia. Depending on the region, salmon roe may be viewed as a delicacy, and the quality and cost of this food product varies widely. As a general rule, it is less expensive than caviar, although it lacks the complex and rich flavor associated with caviar products. Many markets carry salmon roe, in the chilled foods section and also in shelf-stable cans.

Like other forms of roe, salmon roe is collected by harvesting female fish shortly before spawning, when they have a large and very well-developed egg mass. The eggs are cut out, allowing the rest of the fish to be processed while the roe is carefully preserved. Traditionally, roe has been salted, but it can also be preserved in brine, frozen, eaten fresh, crushed and mixed into various pates and spreads, or even dried.

As a general rule, whole salmon roe is the most costly, because it is very difficult to keep the individual eggs whole and crisp. If the roe becomes broken or crushed, it declines in value. The value is also determined by the preservation technique used, with lightly salted chilled roe being very valuable, while heavily salted compressed cakes of roe are much cheaper. Flavor, of course, is also a factor, as handling roe requires a delicate hand.

In Japan, salmon roe is known as ikura. In other regions of the world, it is often called “salmon caviar,” to enforce the similarities between salmon roe and sturgeon roe, the original caviar. Salmon roe can be used in a wide variety of ways, ranging from a garnish on sushi to an inclusion on a buffet with crackers and other spreads. It is traditionally eaten cold, and often eaten plain to allow the natural flavors of the roe to come through. Generally, heating of salmon roe is not advised, as it can compromise the flavor.

When purchasing high-quality salmon roe, it is usually preferable to be able to taste the roe first. The individual eggs should crack open with a crisp “pop” when pressed against the roof of the mouth, and the roe should have a faintly salty, slightly fishy flavor with a thin sheen of oil which does not become overwhelming in the mouth. Greasy soft roe is an inferior product, and it should be rejected. If you purchase packaged salmon roe which turns out to be of low quality, it should be returned for a replacement.