What is ikura? A complete guide to salmon roe
Ikura is the Japanese word for salmon roe: large, glossy, orange-red pearls that burst in your mouth. It is a staple at sushi bars, and it is one of the most approachable fish roes to try.
Where the name comes from
"Ikura" is borrowed from the Russian word ikra, which means roe. In Japan it came to mean salmon roe in particular, which is why you will see it on menus next to other roes like tobiko.
What it tastes like
Ikura is bright, briny and lightly sweet, with a rich, savory finish. The skin is thin, so the pearls pop and release a juicy liquid. It is bolder than sturgeon caviar, which is more delicate and buttery. See sturgeon caviar vs salmon roe.
How it is made
Salmon roe is removed from the egg sac, either whole as a skein or as separated eggs, and cured. The two common cures are:
- Salt-cured (shio). Cleaner and more of the roe.
- Soy-cured (shoyu-zuke). Savory and slightly sweet.
The species of salmon matters, too. See the best types of ikura.
How it is served
- Over warm rice in a bowl
- On sushi, wrapped in seaweed as gunkan maki
- On blini or toast with crème fraîche or butter
- In salads, on egg dishes or on a spoon
Fresh or frozen
Ikura is sold both refrigerated and frozen. See frozen vs fresh ikura for how to choose.
How to buy it
- Look for whole, glossy pearls, not cloudy or broken
- A clean, fresh smell of the sea
- Little liquid at the bottom of the container
- A clear label showing the salmon species and the cure
How to store it
Keep it refrigerated or frozen, as the label says, and keep it covered. Once opened, use it within a few days.
Ikura and other roes
Ikura is larger and juicier than tobiko and masago. See ikura vs tobiko vs masago. Because it is fish roe, it isn't suitable for people with a fish allergy. See caviar and allergies.
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.