Salmon roe, often referred to as salmon caviar, is a prized delicacy known for its vibrant colour, unique texture, and rich taste. There are several types of salmon roe, each distinguished by the species of salmon from which they are harvested. Let’s explore the most popular varieties and what makes each one special.
- Keta Salmon Roe (Oncorhynchus keta) Keta salmon roe, also known as Chum salmon roe, is highly sought after for its large, firm eggs and bright orange hue. The eggs are typically around 5-7 mm in diameter, offering a satisfying "pop" when eaten. Keta roe is often considered the gold standard in salmon caviar due to its size, flavor, and visual appeal.
- Gorbuscha Salmon Roe (Oncorhynchus gorbuscha) Gorbuscha salmon, commonly referred to as Pink salmon, produces roe that is slightly smaller than Keta roe, averaging about 4-5 mm in size. The eggs have a more subtle flavour, making them an excellent choice for those new to salmon caviar. Pink salmon roe has a delicate texture and a light orange color, adding elegance to any dish.
- Coho Salmon Roe (Oncorhynchus kisutch) Coho salmon roe, from the Oncorhynchus kisutch species, is less common but still appreciated by connoisseurs. The eggs are medium-sized, with a softer texture and a deep reddish-orange colour. Coho roe has a more refined, slightly tangy taste compared to other varieties, making it a gourmet option for culinary enthusiasts.
- Sockeye salmon roe is also a popular option, known for its bold, deep red eggs. Sockeye salmon roe has a strong, rich flavor that pairs well with simple accompaniments, allowing its natural taste to shine. It is often harvested from wild catch salmon in the North Pacific, adding to its appeal for those seeking a more authentic, ocean-fresh experience.
- Trout Roe While not technically from salmon, trout roe is often included in the same conversation due to its similar appearance and use. Trout roe is smaller than most salmon roe, with eggs measuring around 2-4 mm. They have a bright, golden-orange colour and a more intense, briny flavour. Trout roe is popular in both fine dining and home cooking.
When sourcing salmon roe, it’s essential to understand the difference between aquaculture and wild catch. Wild catch salmon roe comes from fish harvested in their natural habitats, such as the North Pacific, where many species like Keta, Gorbuscha, and Coho salmon thrive. These wild environments contribute to the roe’s unique flavour profile. In contrast, aquaculture involves farming salmon in controlled environments. While this method helps meet demand and supports sustainability, the taste and texture of farmed roe may differ slightly from their wild-caught counterparts.
Whether you prefer the bold pop of Keta roe, the subtle elegance of Gorbuscha roe, or the gourmet flair of Oncorhynchus kisutch roe, there’s a type of salmon caviar to suit every palate. Explore these varieties and discover the exquisite world of salmon roe for yourself.
