Wild-caught Pacific salmon roe — known as ikura in Japanese cuisine and red caviar in the Canadian and Eastern European tradition — is the world's most celebrated fish roe.
The large, glossy pearls burst with a bold, saline flavour: oceanic in depth, with a natural oiliness from the salmon's wild diet and a clean, satisfying finish. It's equally at home on blinis, sushi, or toast with crème fraîche.
Our salmon roe is wild Pacific, harvested at peak season and pasteurized fresh in the jar — never frozen, never farmed — and naturally rich in omega-3 and DHA.
Available in 50g and 100g formats. For a lighter, more delicate alternative, explore our trout roe.
Is salmon roe the same as ikura, red caviar, and salmon caviar?
Yes. Ikura is the Japanese term used in sushi culture. Red caviar and salmon caviar are the Canadian and Eastern European names for the same product. All refer to the cured, salted eggs of salmon.
Is wild salmon roe better than farmed?
Yes. Wild Pacific salmon feed on a natural ocean diet, which produces roe with a richer, more complex flavour and firmer texture than farmed alternatives. All our salmon roe is wild-caught Pacific.
