Quick Summary: Salmon roe (ikura, red caviar) comes from female Keta (Oncorhynchus keta) or Coho salmon. Translucent orange spheres, 4-6 mm, with a sweet, briny flavor and a "popping" texture. Price: €80-150/kg for 100g jars (between €8 and €15 per jar). Serve chilled on blinis, tartare, pasta, or as a garnish for canapés. It is not caviar, even though it's called "red caviar"—true caviar comes from sturgeon.
Salmon roe is one of the most underrated seafood products. It shines like orange jewels on a plate, delivers a concentrated burst of ocean flavor, is rich in omega-3s, and costs a tenth of real caviar. Yet, many people still mistake it for "cheap caviar" — wrong: it's a category of its own with its unique merits.
What is salmon roe (ikura)?
Salmon roe are the unfertilized eggs of female salmon, extracted before spawning. In Japan, they are called ikura (from "икра," ikrá, the Russian word for roe), a name now universally used in international cuisine.
The production process:
- Catching the female during the pre-spawning period (autumn in the North Pacific).
- Extracting the entire ovarian sac (skein).
- Separating the individual roe by hand or using a rack.
- Salting in a light brine (3-5% salt) or dry salt.
- Packaging in glass jars or tins.
The result: individual translucent, intensely orange spheres (from light red to dark orange depending on the species) that "pop" when bitten, releasing a briny, fatty liquid.
Types: Keta, Coho, Atlantic
| Species | Size | Color | Origin | Price |
|---|---|---|---|---|
| Keta (chum) | 5-7 mm | Vibrant orange | North Pacific (Russia, Alaska, Japan) | €€€ |
| Coho (silver salmon) | 3-4 mm | Dark orange | North Pacific | €€ |
| Sockeye (red) | 3-4 mm | Vivid red | Alaska, Canada | €€€ |
| Atlantic (farmed) | 3-5 mm | Light orange | Norway, Scotland (aquaculture) | € |
Keta is the global standard for premium salmon roe: large spheres, a firm skin that "pops" with just the right pressure, and generous internal liquid. It is considered the benchmark.
TANIT Premium Keta Salmon Roe 100 g
Gourmet quality in a glass jar. North Pacific Keta salmon.
View Keta salmon roeQualities and how to choose
Five objective signs that distinguish premium roe from industrial roe:
- Translucency. Good roe is translucent (light passes through when held up). Industrial roe is opaque, almost matte.
- Integrity of the sphere. Each sphere should be whole and round. If many are broken or there's loose liquid in the jar, it's poor quality.
- Uniform size. Consistent size indicates manual selection. Mixed sizes = bulk product.
- Natural color. Vibrant natural orange. Be wary of electric red tones — they may contain coloring agent E-160c or similar.
- Ingredient list. It should only state: salmon roe, salt, water. If preservatives (E-211, E-202), polyphosphates, or glutamate are added, it's industrial.
Price €/kg in 2026
| Quality | Price €/100 g | Price €/kg |
|---|---|---|
| Industrial (Mercadona, Lidl) | €5-7 | €50-70 |
| Premium Atlantic (farmed) | €8-10 | €80-100 |
| Premium Keta (wild Pacific) | €11-15 | €110-150 |
| Premium Sockeye (red) | €14-18 | €140-180 |
For reference: Beluga caviar starts at €2,500/kg and Imperial Osetra at €1,800/kg. Salmon roe is in a different price category.
10 recipes with salmon roe
- Blini with crème fraîche and ikura — the classic Russian. Warm blini, crème fraîche, a spoonful of ikura, dill. That's all.
- Salmon tartare with roe — chopped fresh salmon, lime, salt, EVOO, chives. Top with ikura.
- Spaghetti with ikura — al dente pasta, butter, lemon zest, ikura on top (not cooked). 5 minutes.
- Sushi maki rolls with ikura — the classic nigiri-ikura: pressed rice into an oval, wrapped with a seaweed sheet, topped with roe spheres.
- Poached egg with ikura on toast — bread, poached egg, flake salt, topped with salmon roe. Luxurious brunch.
- Warm boiled potato with ikura and crème fraîche — simple Scandinavian version. A small potato per person, split open and filled.
- Lemon risotto topped with roe — creamy risotto with lemon, Parmesan, a spoonful of ikura when serving.
- Minimalist spoon canapé — individual spoon with a quenelle of crème fraîche and ikura on top. No bread.
- Ikura Donburi — warm Japanese rice bowl, a mound of ikura, julienned nori seaweed, sesame. A quick Japanese dish.
- Avocado stuffed with ikura — half an avocado, lime, salt, topped with ikura. Healthy and luxurious snack.
For more canapé ideas with roe: see smoked salad and canapés with roe.
Storage and shelf life
- Unopened jar: 6-12 months in the refrigerator (2-4 °C). See date on label.
- Opened jar: 3-5 days maximum. Cover the contents with cling film directly touching the roe to prevent oxidation.
- Freezing: NOT recommended. Upon thawing, the spheres burst, lose texture, and the liquid is released.
- Serving: directly from the refrigerator, fresh. Do not expose to heat. Use a mother-of-pearl or plastic spoon (metal can oxidize the roe).
Salmon roe vs. true caviar
"Red caviar" is an imprecise commercial name. True caviar is only obtained from sturgeons (Beluga, Osetra, Sevruga). Salmon roe is roe but not caviar.
| Variable | Salmon roe | Caviar (sturgeon) |
|---|---|---|
| Size | 3-7 mm | 2-4 mm |
| Color | Orange-red | Gray-black |
| Flavor | Briny-sweet, intense pop | Buttery, subtle, nutty |
| Price €/kg | €80-180 | €1,800-5,000+ |
| Usage | Generous spoonful | Tip of a spoon |
If you want real caviar, see our Caspian caviar collection.
Where to buy (and what to avoid)
Avoid:
- Very cheap jars (<€5/100g) — these are usually chemical substitutes or industrial products overloaded with preservatives.
- Roe that looks like rubber or "tapioca pearls" — this is mimetic caviar made from algae and oil, not real roe.
- Products without species traceability or without the salmon's name.
Buy from: specialized seafood stores, premium fishmongers, platforms with clear traceability. At Mercat del Ninot since 1990, we work with TANIT and suppliers with certified catches from the North Pacific.
Discover our premium selection
Carefully selected seafood products since 1990 at Mercat del Ninot, Barcelona. Refrigerated delivery in 24-48h.
Conclusion
Salmon roe is the ultimate accessible premium product. For €10-15, you get a jar that makes 4-6 gourmet canapés, lasts for weeks unopened, and elevates any dish to an "special occasion." It's not caviar — it's its own category. And when well-chosen (Keta, translucent, without colorings), it competes in flavor with products ten times more expensive.
Try TANIT Keta salmon roe
5-7 mm size, natural color, no artificial colors. 100g jar.
View salmon roeFrequently Asked Questions
Is salmon roe caviar?
No. True caviar only comes from sturgeon (Beluga, Osetra, Sevruga). Salmon roe is roe, and is sometimes called "red caviar" as a commercial name, but technically it is not caviar.
How much does salmon roe cost?
Between €80/kg (farmed Atlantic) and €180/kg (wild Alaska Sockeye). A standard 100g jar of premium Keta quality costs €11-15.
How long does opened salmon roe last?
3-5 days in the refrigerator with the jar covered with cling film directly touching the roe. Do not freeze — it loses texture and "pops" when thawed.
Is wild salmon roe better than farmed?
Generally yes: wild Pacific salmon (Keta, Sockeye, Coho) produce larger, more translucent roe with a better pop. Farmed Atlantic salmon yields smaller, paler roe but at a lower price.
Can pregnant women eat it?
Pasteurized roe (in sealed glass jars) can be consumed during pregnancy. Fresh, unpasteurized roe is not recommended. Check the product label or ask the seller.
How many calories are in it?
About 145-180 kcal/100g. They provide 24-30g of protein, 2-3g of omega-3s, and plenty of vitamin B12. A tablespoon (10g) is only 15-18 kcal — it is low in calories in actual use.
Which spoon to use to serve them?
Mother-of-pearl, bone, hardwood, or plastic. Never metal (steel, silver) — it can oxidize the roe and give it a metallic taste. Caviar tasting spoons are also suitable for salmon roe.
Author: Lalo González Rodríguez. 35 years working with seafood at Mercat del Ninot in Barcelona since 1990.
