Red caviar

Red caviar is a caviar made from the roe of salmonid fishes (various species of salmon and trout), which has an intense reddish hue. It is distinct from black caviar, which is made from the roe of sturgeon.^[1]

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Although commonly referred to as caviar, red caviar is not considered "true caviar" under the traditional definition, which restricts the term to salted roe from sturgeon species (family Acipenseridae). In culinary and regulatory contexts, particularly in Europe, red caviar is classified as fish roe or caviar substitute. In North America, however, the term “caviar” may legally be used for non-sturgeon roe, provided the species name (e.g. "salmon caviar") is included on the label.^[2]

Red caviar is part of Russian and Japanese cuisine. In Japan, salmon caviar is known as ikura (イクラ) which derives from the Russian word ikra (икра) 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 between households. Many families pickle red caviar using only soy sauce, but some use dashi instead of sake or mirin.^[3]

Russians enjoy red caviar appetizers (zakuski) on buttered bread^[4] or on a blini (Slavic crêpes).^[5] Caviar on blini may be paired with sliced salmon and champagne, especially on such occasions as Russian New Year's Eve.^[6]

References

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