Everything You Need to Know About Salmon Roe (Ikura)
Salmon roe, also known by its Japanese name Ikura, is one of the most prized delicacies in the seafood world. With its vibrant orange-red pearls and rich, briny flavor, it is an essential ingredient in Japanese cuisine, fine dining, and high-end retail. But did you know there are actually several different types of salmon roe, each with unique characteristics?
For seafood buyers, distributors, and processors, understanding these differences is key to choosing the right product for your market. Let’s take a closer look at the world of Ikura.
The Four Main Types of Salmon Roe
1. Pink Salmon Roe (Oncorhynchus gorbuscha)
Pink salmon roe is the most commonly available type. The eggs are medium-sized with a bright orange hue and a delicate, mild taste. Because of its balanced flavor, pink roe is often used in sushi and as a versatile choice for retail packaging.
2. Chinook Salmon Roe (Oncorhynchus tshawytscha)
Known as King salmon, Chinook produces the largest and most luxurious eggs. Deep orange to red in color, with a bold and rich taste, this roe is considered premium and is often reserved for gourmet markets and high-end restaurants.
3. Chum Salmon Roe (Oncorhynchus keta)
Chum roe is one of the most popular types in Japan, thanks to its large eggs, firm texture, and balanced umami flavor. It is a favorite for traditional dishes such as sushi and donburi bowls, and is often seen as the classic choice for Ikura.
4. Coho Salmon Roe (Oncorhynchus kisutch)
Coho roe is slightly smaller than chum and chinook, with a lighter orange color and a mild taste. Its versatility makes it a good fit for both processing and retail markets.
Why Salmon Roe Is in Growing Demand
The global demand for Ikura has been steadily rising. In Southern Europe, salmon roe is increasingly used in gourmet appetizers, tapas, and luxury seafood assortments, while in Japan it remains a staple in sushi and festive cuisine. For importers and distributors, this makes salmon roe a product with strong year-round demand.
Quality Matters
At Gebr. Kooy, we understand that buyers need consistent quality and reliable supply. That’s why all our salmon roe varieties – Pink, Chinook, Chum, and Coho – are:
100% natural, without artificial additives
Processed with care from selecting the best fish from the boats until freezing it into trays and blocks
Available in bulk and smaller trays
With decades of experience in the seafood trade, we have built a reputation for delivering premium Ikura at competitive prices, combined with fast and reliable logistics worldwide. Our team in Canada is committed to selecting the best salmon from the boats to guarantee an outstanding quality of salmon roe products.
Final Thoughts
Whether you are sourcing for sushi production, high-end retail, or large-scale distribution, salmon roe remains one of the most attractive products in today’s seafood market. By understanding the differences between Pink, Chinook, Chum, and Coho roe, you can select the right Ikura variety to match your customers’ needs.
👉 At Gebr. Kooy, we are proud to be a trusted partner for seafood professionals across Europe. Contact us today to learn more about our Ikura supply options.