Wild caught Pink salmon eggs (aka Ikura) are harvested on the boat, lightly brined for one to two minutes in a blend of seawater and rock salt, then flash frozen for freshness.
These little orbs sparkle brilliantly and will bring beautiful color to your next sushi party.
Up to 3 months. Keep Refrigerated all the time and consume within 48 hours once open.
RECIPES & TIPS:
Use pink salmon caviar to top rice flavoured with rice-wine vinegar and wrapped in nori seaweed for simple, yet classy sushi. For a more western serving idea, pair ikura with crackers and nice cream cheese. Ikura can also be used to add color to salads and omelettes.