Frozen vs fresh ikura: which is better?
Salmon roe is harvested in a short season, so much of the ikura you can buy has been frozen. That is not a bad thing. Here is how frozen and fresh ikura compare.
What "fresh" means
Fresh ikura is cured and kept refrigerated, and it is meant to be eaten within a few days. "Fresh" can also mean ikura that was frozen, thawed and then sold refrigerated, so check the label if it matters to you.
What frozen means
Frozen ikura is cured, packed and frozen soon afterward. Done well, freezing keeps the roe safe and preserves its flavor, which is why a lot of good ikura is sold frozen.
How they compare
- Texture. Fresh ikura usually has the best pop. Freezing can form ice crystals that make some pearls softer, though good freezing and slow thawing keep this to a minimum.
- Flavor. Both can taste excellent. A well-made frozen ikura is often better than a poorly handled fresh one.
- Convenience. Frozen keeps for longer, so you can buy ahead and use it when you want it.
- Availability. Frozen is easier to find year-round.
Which to choose
Choose fresh if you will eat it within a few days and can buy from a seller you trust. Choose frozen if you want to keep it for longer, or if you can't get good fresh roe nearby.
How to thaw frozen ikura
- Move it to the refrigerator, in its container.
- Let it thaw slowly, usually for several hours or overnight.
- Don't thaw at room temperature, in warm water or in a microwave.
- Use it within a few days, and follow the label.
Can you refreeze it?
It is best not to. A second freeze and thaw usually turns the pearls soft or mushy. Thaw only what you need.
What about caviar?
Sturgeon caviar is different. Fresh, unpasteurized caviar should never be frozen. Keep it between 28 and 32°F and enjoy it within 48 hours of opening. See a beginner's guide to caviar. For more on salmon roe, see what is ikura.
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