Red caviar

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Ikura (salmon roe) on a sushi roll
Ikura don

Red caviar is a caviar made from the roe of salmonid fishes (various species of salmon and trout), which has 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 which derives from Russian word икра (ikra) 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 from household to household. Many families pickle red caviar using only soy sauce, but some use dashi instead of sake or mirin.[2]

References[edit]

  1. ^ a b Nichola Fletcher, Caviar: A Global History (Reaktion Books, 2010), p. 90-91.
  2. ^ "いくらの醤油漬け 北海道 | うちの郷土料理:農林水産省". www.maff.go.jp. Retrieved 2020-08-13.