Description

Experience the joy of making your own ikura with our premium green salmon roe – uncured, fresh, and nutrient-rich. Salmon eggs still encased in the membrane are known as sujiko, once the eggs are separated and cured, they become ikura, prized in Japanese cuisine. Our roe brings you the authentic texture, briny ocean flavor, and rich umami notes—perfect for DIY sushi, rice bowls, or gourmet garnishes.

What You’ll Receive:

• 5 lbs of frozen, uncured salmon roe (choose from King, Sockeye, Coho, or Pink Salmon varieties)

How to Make Your Own Ikura

1. Thaw – Defrost only the skein(s) you need in the fridge overnight.

2. Separate – Gently open the egg sac and loosen the eggs (sujiko) into a bowl of cool, lightly salted water. Remove the membrane and rinse until clear.

3. Brine – Cover the cleaned eggs with a simple cure:

   • 1 cup water or dashi

   • 2 Tbsp soy sauce

   • 2 tsp sugar

   • 2 tsp salt
     (Optional: add a splash of sake or kombu for extra flavor.)

4. Refrigerate – Cover and let the roe soak 12–24 hours, tasting after 12 hours.

5. Enjoy – Drain and serve over rice, sushi, or as a garnish. Use within 2–3 days, or freeze for later.

Storage & Handling:

Ships frozen. Once thawed: keep refrigerated and use within 3 days.

All Salmon Roe was wild-harvested this year.

Harvest Dates = King: May 2025, Sockeye: July 2025, Pink: September 2025, Coho: September 2025