NOTE: The Ikura arrives in its raw state and typically is cured in a brine before consuming. Click here for the recipe & instructions for curing ikura.

Curing the ikura (salmon roe) is a vital process for several reasons:

• Flavor Enhancement: Curing imparts a distinct, briny flavor that complements the rich texture of the roe. This flavor profile is essential for its use in sushi, sashimi, and other Japanese dishes.

• Preservation: Curing helps to preserve the roe by preventing spoilage and extending its shelf life. The salt in the curing brine acts as a natural preservative.

• Texture Improvement: Curing can help to improve the texture of the roe by firming it up and preventing it from becoming too soft or mushy.

Wild Salmon Roe, most commonly known and referred to as as Ikura (the Japanese Term). A caviar that is known to be one of the healthiest natural sources of omega-3s. Just like tobiko (flying fish roe), Ikura is a delicate roe commonly used world wide in sushi bars and is prized for its flavor and texture.

Scientific Name: Oncorhynchus Keta

Container Size: 4 Oz. Arrives Frozen.

Ingredients: Salmon (Fish) Eggs, Salt, Sodium Malate, Sorbitol.

Salmon Ikura Nutritional Information: Servings: 9 Serv. Size: 12g, Amount Per Serving: Calories 15, Total Fat 0g (0% Dv) Sat. Fat 0g (0%DV), Trans Fat 0g, Cholest. 35mg (10% DV) Sodium 140mg (5% DV), Total Carb. 2g (1% DV), Fiver 0g (0%DV), Total Sugars 2g, (Inc. 2g Added Sugar (4% DV) Protein 1g, Vit. D (2% DV), Calcium (0% DV), Iron (2% DV). Potassium 0% DV) percent Daily Values (DV) based on a 2,000 calorie diet.

This product ships frozen with dry ice if all other items in your order are also frozen items. If you order this item with any fresh or live seafood, gel packs will be used instead - meaning the product may partially thaw in transit.