FISH FACTS: Salmon Roe (Ikura!)

Fish eggs! Fish eggs! Ikura, or more commonly known as Salmon Roe, is often mistakenly referred to as a caviar. Caviar is sturgeon roe; very different! We serve Ikura as a nigiri (battleship) piece, and as the bed on which we put a quail’s egg. It’s got a slightly salty, semi-fishy taste, and tons of texture, overall a very rich experience for your palate. From the Sushi Encyclopedia:

Salmon roe for sushi is prepared by separating the individual roes and soaking them in soy sauce and Japanese rice wine (sake). This removes the strong fishy flavor and makes the texture of the roe smoother, and lighter. Each individual roe remains swollen, lightens up in color, and becomes a more enjoyable texture on the palate.
A couple ingredients are added to to make the salmon roe sushi more artistic, and they are quail egg and cucumber slices. They act as neutralizers for those who may think that the taste of the roe is too overpowering.

Since the salmon roe are immersed in soy sauce, not much more is required. However, if it is required, then a drop or to should be place on top of the salmon roe directly from the soy sauce dispenser. A little wasabi enhances the sweet flavors from the richness of the roe.