Make as many ikura sushi as you want! Our ikura is extracted from wild BC chum salmon sustainably line-caught at Bella Coola, BC. Chum eggs are big and plump, a great option for making ikura. Our shio ikura is cured with salt, a classic favorite among chefs and foodies. We offer them in 500g and 1kg ikura tubs for hardcore ikura addicts.

Cooking tips:
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 even pasta for an elevated umami flavor.
Ikura pairs well with BC uni and are often enjoyed together. 

For more ikura recipes, check out our Maenam Cookbook: A Fresh Approach to Thai Cooking | Freshideasstarthere (eatfish.ca)

Try our shoyu flavored ikura

Ingredients: Salmon Roe, Salt. 

Contains seafood. 

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.