Red caviar - Wikipedia · Edge Rewrite

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Red caviar, also known as salmon roe, is a caviar made from the roe of salmonid fishes (various species of salmon and trout), which has an intense reddish hue. It is distinct from black caviar, which is made from the roe of sturgeon.^[1]

Red caviar is part of Russian and Japanese cuisine. In Japan, salmon caviar is known as ikura (イクラ) which derives from the Russian word ikra (икра) which means caviar or fish roe in general.^[1]

In Japanese cuisine, it is usually marinated in salt or soy sauce and sake. The seasoning used varies between households. Many families pickle red caviar using only soy sauce, but some use dashi instead of sake or mirin.^[2]Ikura may be used in sushi^[3] or eaten over rice.

Russians enjoy red caviar appetizers (zakuski) on buttered bread,^[4] or on blini (Russian crêpes).^[5]

References

[edit]

1 2 Nichola Fletcher, Caviar: A Global History (Reaktion Books, 2010), p. 90–91.
↑ "いくらの醤油漬け北海道 | うちの郷土料理：農林水産省". maff.go.jp. Retrieved 2020-08-13.
↑ "Ikura Sushi | What is Ikura? A Guide to Ikura in Sushi". OMAKASE JapanEatinerary. Retrieved 2026-07-26.
↑ Guzeva, Alexandra (2020-12-29). "5 dishes every Russian has on their New Year table". www.rbth.com. Retrieved 2021-04-19.
↑ "These Russian Blins are Perfect for New Year's Eve | The Nosher". My Jewish Learning. 23 December 2020. Retrieved 2021-04-19.

^[1]^[2]^[3]

v t e Roe
Buriko Bottarga Caviar Beluga Ossetra Sevruga Red Eoran Karasumi Kazunoko (herring) Masago Pollock roe Uni Taramasalata Tobiko

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↑ Bledsoe, G.E.; Bledsoe, C.D.; Rasco, B. (May 2003). "Caviars and Fish Roe Products". Critical Reviews in Food Science and Nutrition. 43 (3): 317–356. doi:10.1080/10408690390826545. ISSN 1040-8398. PMID 12822675. S2CID 35039858.
↑ Saeki, Hiroki; Shimizu, Yutaka; Takeda, Hirofumi (2022), "Fish roe products of Japan", Fish Roe, Elsevier, pp. 211–242, doi:10.1016/b978-0-12-819893-3.00004-7, ISBN 9780128198933, retrieved 2022-12-09
↑ UEDA, Tatuhiro (1951). "On the Theoretical Coefficients of Performance of Multi-Medium and Multi-Stage Compression Refrigerating Cycles". Transactions of the Japan Society of Mechanical Engineers. 17 (62): 78–83. doi:10.1299/kikai1938.17.62_78. ISSN 0029-0270.

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References