Contact

For more information on ASMI’s campaigns to promote Alaskan seafood, please contact the Southern Europe office, located in Barcelona, Spain, to request media information or artwork.

David McClellan

Alaska Seafood Marketing Institute Regional Representative

C/ Borrell 7 – Local 19 08190 St. Cugat del Vallès (Barcelona) Spain

Tel:+34 93 589 8547
Fax:+34 93 589 7051

E-mail: dmcclellan@alaskaseafood.org
Web: www.alaskaseafood.org

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Wild Salmon Roe

Wild Alaskan Salmon Roe

Ikura is a Russian word (Nkpa) which means ‘fish roe’ in general, and is widely used in international commerce, especially referring to salmon caviar.

Soy sauce marinated ikura are also available and growing in popularity.

Salted salmon eggs have a long history in Japan.

The book ‘Enkishiki’ printed in 927 describes how ikura and sujiko were appreciated and regarded as valuable products.

Grading

 

As the salmon prepares to spawn, the female’s eggs mature in the ovary, becoming larger and stronger as the salmon migrates from the ocean to the estuary and finally upriver to the spawning grounds.

 

For ikura production, the eggs are carefully selected from salmon captured just before entering the river system, when the eggs are fully formed, but are neither too soft nor too hard.

 

High grade salted ikura has a bright, red-orange color. All eggs should be whole, not broken or squashed, and easily separated from one another.

 

Definition

 

Salmon caviar is the salt cured individual eggs of salmon. Most wild Alaska salmon caviar comes from Pink and Chum salmon.

The basic manufacturing method for salmon caviar is:

 

 Parent salmon are captured
Eggs are removed from females
Eggs are washed in 3% salt solution
Eggs are separated from ovary sac, and cleaned of all skins and veins
Soy ikura Salted ikura
Marinate in soy sauce for one half to one day Eggs are agitated and cured in a salt brine solution
Draining Draining
Curing and draining at the same time Grading
Grading (by freshness and color) Packing and weighing
Packing and weighing Inspection
Inspection  Shipped out
 Shipped out

Sujiko

Sujiko is the whole salmon ovary, salted and cured. “Sujiko” is a Japanese term, composed of “suji”, which means “line” and refers to the way the eggs are lined up within the ovary and “-ko” means “son”.

 

  • Product Name: Sujiko
  • Local name: Akiko

 

Product variety

 

In Japanese, sujiko receives different names depending on the species from which it comes:

 

  • Keta Salmon – Sakeko Larger Roe
  • Sockeye Salmon – Beniko known for its bright red color
  • Silver Salmon – Ginko
  • King Salmon – Sukeko
  • Pink salmon – Masuko roe are smaller and less consistent than keta roe

 

The high grade finished product has a bright orange red color, and the eggs are clearly arranged in lines. The surface should be strong yet soft.

The basic manufacturing method for sujiko is:
Parent salmon are captured
Egg sacs are removed from females
Eggs are washed in 3% salt solution
Draining in a large meshed basket
Egg sacs are agitated and cured in a salt brine solution
Draining in a large meshed basket
Grading
Packing in box (Salt sprinkling on top surface)
Curing
Inspection
Shipping out

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