Where to buy red caviar near me?

Red caviar is salmon roe, the large orange-red eggs of salmon. In Japanese cuisine it is called ikura, and it is a different product from black sturgeon caviar.

It tastes mildly salty and briny with a clean, slightly sweet ocean flavor, and each egg pops in the mouth. Soy-marinated ikura adds a savory, umami edge.

Spoon it over warm rice, sushi, or sashimi, or serve it on blinis or toast with crème fraîche. Add it just before serving so the eggs stay plump.

Yes. Red caviar, salmon roe, and ikura all describe the eggs of salmon, though preparation (salted, soy-marinated, smoked) varies by brand.

Weee! delivers Asian and Hispanic groceries to your door in many U.S. areas; enter your ZIP code at weee.com to see availability and delivery options. Options include Icelandic Salmon Roe (Ikura) and Thomas Keller's Regiis Ova Salmon Roe.

Ikura is the Japanese name for salmon roe, so red caviar and ikura are essentially the same thing. Ikura is often cured in a soy-based marinade (shoyu-zuke), while other red caviar is simply salted.

Follow the package: frozen roe stays in the freezer until needed and is usually thawed in the refrigerator. Once opened, keep it cold, covered, and eat it within a few days.

Yes, frozen ikura is commonly sold for sushi and donburi. Thaw it gently in the refrigerator and drain any liquid before serving.