The best types of ikura, by salmon species

Ikura is the Japanese name for salmon roe: large, glossy, orange pearls that burst with a juicy, briny pop. Not all ikura is the same, since the species of salmon changes the size, color and taste.

The main species

• Chum (keta). The most common ikura. Medium to large, orange, with a firm skin and a balanced, clean flavor. It is a good all-round choice.
• King (Chinook). The largest eggs, usually pale orange to light red, with a delicate, mild flavor. It is rarer and more expensive.
• Coho (silver). Medium eggs in a deep orange-red, with a more pronounced, slightly stronger flavor.
• Sockeye (red). Small, deep red pearls with a bold, intense flavor that some find slightly bitter.
• Pink (humpback). Small, light orange eggs with a soft skin and a mild flavor. It is widely available and often more affordable.

These are general differences. The curing, the season and the handling matter as much as the species.

What to look for

• Whole, intact pearls with a glossy shine, not cloudy or broken
• A clean, fresh smell of the sea, not sour or strongly fishy
• A firm but tender skin that bursts rather than turning tough or mushy
• Little liquid at the bottom of the container

How it is cured

Ikura is traditionally separated from the egg sac and cured in salt or in a soy-based marinade. Salt-cured ikura tastes cleaner and more of the roe. Soy-cured ikura is savory and slightly sweet. Both are usually kept refrigerated or frozen, so follow the label.

How to serve it

Ikura is traditionally served over warm rice in a bowl, on sushi (as gunkan maki, wrapped in seaweed), or on a spoon. It is also lovely on blini with crème fraîche, which is how many people first serve it at a party.

Ikura vs sturgeon caviar

Ikura's pearls are large and juicy, and its flavor is bright and briny. Sturgeon caviar's pearls are smaller and more delicate, and its flavor is rich and buttery. Many people enjoy both. See sturgeon caviar vs salmon roe for the full comparison, or what is black tobiko for a crunchier roe.

Opus Caviar sells Kaluga Hybrid sturgeon caviar, not ikura, and it is opening soon with same-day courier delivery across the South Bay. Join the list to be first to order.