Salmon Caviar appears reddish to bright orange, very much like the flesh of the fish. These pearls are larger than most caviar, and more translucent, with a pronounced “pop” when biting into them. You’ll enjoy its robust ocean flavor of fish and salt.
Taste & Texture
Region & Fishery
The word “caviar” comes from the Turkish world “havyar,” which in turn comes from”khayah,” the Persian word for egg.
We recommend adding Salmon Caviar as a flavor enhancer to omelets, dips, spreads and sauces. Also add it as a topping to hors d'oeuvres or stuff into blinis, especially when crème fraiche or sour cream is one of the ingredients.
Eating Salmon Caviar provides an excellent source of calcium and phosphorus, and a good source of protein, selenium, iron, magnesium, and Vitamins B-12 and B-6.