Sturgeon caviar vs salmon roe (ikura)

Sturgeon caviar and salmon roe (ikura) are both prized fish eggs, but they are very different foods. Here is how they compare.

The name

In the United States, "caviar" on its own means sturgeon roe. Salmon roe is sold as "salmon roe", "salmon caviar" or "ikura", with the fish named.

Side by side

• Size. Sturgeon pearls are small to medium. Salmon roe is much larger, about the size of a small pea.
• Texture. Sturgeon caviar has a delicate pop and a creamy finish. Salmon roe bursts with a juicy, liquid pop.
• Flavor. Sturgeon caviar is rich and buttery, and it is often nutty. Salmon roe is bright, briny and slightly sweet. Opus Kaluga Hybrid is a sturgeon caviar with large, firm pearls and a buttery, almond-leaning flavor.
• Color. Sturgeon caviar ranges from gray and olive to dark brown or gold. Salmon roe is orange to deep red.
• Price. Sturgeon caviar usually costs much more, because sturgeon take years to mature. Salmon roe is more affordable.
• Freshness. Both should be kept cold. Fresh, unpasteurized sturgeon caviar should be kept at 28 to 32°F and enjoyed within 48 hours of opening.

How to serve each

• Sturgeon caviar is served simply: on ice, with a non-metal spoon, on plain blini or crème fraîche, with chilled vodka or dry sparkling wine. See how to serve caviar.
• Salmon roe is sturdier, so it can go on rice, in sushi, on toast with butter or in a salad. See the best types of ikura.

Which should you choose?

Choose sturgeon caviar for a special occasion, a gift, or when you want to taste the roe on its own. Choose salmon roe when you want a bold, affordable topping for a bowl, a roll or a party platter.

What about health?

Both are rich in omega-3 fats and both are salty, so they are best enjoyed in small amounts. Neither is safe for people with a fish allergy. See caviar and shellfish allergies.

Opus Caviar is opening soon with same-day courier delivery of fresh Kaluga Hybrid sturgeon caviar across the South Bay. Join the list to be first to order.