What is salmon caviar?
Salmon caviar is made from salmon roe- the eggs produced by female fish. The individual roe eggs are salt-cured to preserve freshness, giving the caviar its signature firm texture and "pop" in the mouth. Not to be confused with sturgeon caviar, salmon caviar has a bright, red-orange outer color with a center the color and consistency of honey. It has a clean, briny taste. Sturgeon caviar, on the other hand, has small, dark beads ranging from black to golden brown with a rich, buttery flavor and a melt-in-your-mouth texture.
Salmon roe can come from any of the five species of Pacific salmon: Keta, Pink, Sockeye, Coho, or King. At Echo Falls, our salmon caviar is exclusively made from wild Alaska keta salmon roe. Alaska keta salmon are harvested in late summer and is the most popular type of salmon caviar, prized for its large size and vibrant color.
Wild vs. farmed caviar
Another key difference between salmon and sturgeon caviar is that while sturgeon caviar is primarily farmed, Alaska salmon caviar is always wild. The cold, clean waters of Alaska provide a healthy, natural habitat for the five species of wild Alaska salmon. Each year, this rich environment yields millions of high-quality fish, famous for their delicious flavor and superior texture. These same wild salmon produce some of the world’s finest roe, bursting with all that is best about Alaska salmon. All Alaska seafood is wild and sustainable and is managed for protection against overfishing, habitat damage and pollution. In Alaska, the fish come first! Unlike fish stocks in other parts of the world, no Alaska salmon stocks are threatened or endangered. For this reason, Alaska salmon roe represents a responsible choice.
Taste, Quality, & Authenticity
Japan has long set the gold standard for salmon caviar, with ikura celebrated as a premium delicacy and a staple in dishes like sushi. Quality caviar is graded by three key factors:
- Egg Size – Larger eggs are considered superior.
- Salt Content – Lower salt levels enhance natural flavor.
- Drip – Zero drip indicates perfect curing and freshness.
High-grade salmon caviar should feature firm yet delicate eggs that hold their shape under gentle pressure without breaking. Authentic Alaska salmon caviar offers a mild aroma and rich, clean taste that complements a variety of cuisines.
At our Washington State smokehouse, we process wild Alaska keta salmon roe using traditional methods and strict quality standards. To ensure authenticity, Alaska seafood processors often collaborate with Japanese Roe Technicians during the summer harvest for precision handling.
Our curing process is overseen by an experienced team with decades in the wild Alaska salmon industry. Every batch meets or exceeds Japanese market expectations through:
- Individual raw material sampling for consistency.
- Selection of hard-shell roe to minimize breakage.
- Removal of hard-shell membranes for a smooth, premium texture.
Is salmon caviar healthy?
Yes! While Alaska salmon is known for its high level of heart-healthy omega-3 fatty acids and lean protein, the omega-3 and protein content found in the roe far exceeds that of the meat! Important proteins, vitamins and minerals are abundant in Alaska salmon roe. Salmon caviar is high in sodium, so enjoy in moderation.
How to eat salmon caviar
One of the most iconic ways to enjoy caviar is on a blini with crème fraîche, and for an extra decadent experience you can pair with chilled vodka or a sparkling wine. For a trendier take, the savory taste and crispy texture of chicken nuggets complement the briny taste and pop of caviar exceptionally well. You can also enjoy the Japanese way and serve as a topping for sushi rolls. Echo Falls just launched a Wasabi Flavor caviar that offers a subtle kick that's perfect to add to homemade sushi rolls or other Japanese-inspired cuisines. Find more caviar serving ideas on our Recipes page!
