Using plump salmon roe extracted from wild salmon sustainably caught in BC waters, our Shoyu Ikura is cured in-house with our exclusive soy sauce blend. A favourite among all chefs and ikura lovers.
Ingredients: Spring Salmon Roe, Soy Sauce (Water, Soybeans, Wheat, Salt, Aspergillus Sojae)
Contains seafood and soy.
Enjoy them as-is, wrapped in nori or on a bed of hot rice. You can easily make gunkan nigiri (a type of sushi that holds ingredients like a boat) at home by wrapping nori around a ball of rice and placing ikura on top. Additionally, you can use it as an add-on ingredient for oysters, fish, sashimi and pasta for an elevated umami flavour.
Ikura pairs well with BC Sea Urchin and are often enjoyed together.
For more ikura recipes, check out our Maenam Cookbook: A Fresh Approach to Thai Cooking | Freshideasstarthere (eatfish.ca)
All our products are sustainable and traceable.
Your order will be packed by one of our seafood experts while wearing gloves and masks for your maximum protection.