What is king salmon Caviar?
Salmon caviar, also known as red caviar, is a very popular delicacy in Japan, where it is known as ikura and in Eastern Europe where it is called ikra. Throughout the world, it is sold and served in many different forms and consumed not only for its unique quality and taste but also for the health benefits it has within it. We will be showing you the difference between the species of Salmon and the grading system for king salmon caviar We will also discuss the difference in packaging and what it can mean for the product that you purchase. Though salmon caviar can be produced throughout the world; we will be covering only US production in Alaska of wild salmon roe
The species of salmon are Coho Salmon (also known as Silver Salmon), Pink Salmon, Chum Salmon, Sockeye Salmon, and King Salmon (also known as Chinook). Salmon caviar, also known as red caviar, is a very popular delicacy in Japan, where it is known as ikura and in Eastern Europe where it is called ikra
The biggest difference in the caviar from all of these fish: the size of the roe and the pigment of the caviar. Chum Salmon will have a much larger roe diameter than all of the other species with an average of 9mm. On the other hand, Coho and Sockeye will have smaller roe diameters, with Sockeye being the smallest by far. Pink Salmon caviar will be right in the middle with 7mm in average diameter, which makes it one of the most popular types of ikura salmon roe
Pigment wise, the caviar can range from dark red with Sockeye Salmon, to light Orange with Chum Salmon. Of course, when it comes to different species, there is also a slight difference in flavor between them all. For example, the larger roes like King and Chum can taste richer than the others, whole Pink Salmon caviar can have something of a sweeter flavor to it. Some people notice it, but for the most part, the difference is subtle enough for most consumers to not realize the difference. Yet at the same time, it could be the slight difference that people go for when looking for their favorite red caviar
Salmon season throughout Alaska ranges from the months of May to September. Once the fish is caught, it will be kept on ice until the vessel arrives in port. If the vessel is large enough to hold a production facility on board, then it will begin production there; otherwise, the freshly caught fish will be kept on ice until it is in port. When the fish has been unloaded it will be opened up and the roe sack will be separated out and sent out for grading. Grading checks for the many factors in roe quality
How To Choose Caviar
- The first thing that is checked during grading in the freshness of the fish and of the roe. The fresher the fish, the better quality roe it will have. Once the roe has been taken out of the fish it will be downgraded every two hours unless it is salted or frozen.
- Next, it checks for the maturity of the roe and the salmon grades. The more mature roe will be graded higher than any immature roe. The grades are broken up into Grades 1-3. The main focus of the grading is to separate out the industrial-grade (No3),