Ikura or Salmon Eggs

IKURA OR SALMON ROE

Nutritional composition of ikura

Ikura is the Japanese term used to refer to salmon roe, those little orange-coloured balls that are a hit with Japanese foodies. Atlantic salmon do not die after spawning, which is why they have been farmed since the 1960s. Norway is the world’s largest producer of Atlantic salmon.

Historically red caviar,also called ikra in Russia, the Russian cuisine, which appeared on Russian tables in the XIII century, spread rapidly in both the eastern and western parts of the country. Curiously, at that time it was used to stuff chicken or quail eggs.

The rise of the ikura is closely linked to the scarcity of wild sturgeon, which led to the search for a substitute. In addition, the extraction of black caviar is very complex, as in addition to the breeding time, there is a lack of sexual differentiation (it is not possible to distinguish between the sexes with the naked eye). The usual process to obtain caviar is the slaughter of the female prior  to the extraction of the gonad where the eggs are stored.

You may think that the success of salmon roe is due to its unmistakable and unique taste, and you are not wrong, but the truth is that it is a food with enormous nutritional value.

Moreover, its intake will never become monotonous thanks to its great versatility, which will allow you to follow a varied diet, both for you and for the youngest members of the household, as doctors recommend its intake from the age of 9 months, both for its nutrients and its smooth texture.

The benefits of eating salmon roe

When referring to fish eggs, we tend to think of sturgeon eggs, which are produced by females between 8 and 20 years of their almost 100 years of life.

However, there are other much more economical and nutrient-dense alternatives that are a delight on the table. This is the case with the aforementioned salmon roe, an important source of protein and vitamins.

Proteins are essential for the formation and repair of skin tissues. They also help the body internally by forming antibodies that protect us from disease. In addition, there are those that act as a carrier of other nutrients, including vitamins, which are very present in roe.

In the same line of skin care we find vitamin E, which contributes to the maintenance of cells and helps prevent skin tissue ageing.

Other vitamins such as B vitamins favor the absorption of glucose and are vital for the correct functioning of such an important organ as the heart. This vitamin is complemented by Omega 3, which helps cardiovascular function, among its many properties.

It is not the only one, as it is also one of the greatest enemies of obesity. Its consumption, combined with a nutrient-rich diet and regular physical exercise, also contributes to cardiovascular health.

Omega 3 has anti-inflammatory properties, and may help treat conditions involving chronic inflammation. In this way, it reduces the production of inflammatory molecules in stressed and obese people.

And if anything stands out among the countless benefits of eating salmon roe, it is the number of diseases and health problems that they are able to keep at bay. As if this were not enough, as well as their benefits for the heart and skin tissue (in addition to keeping the skin smooth, thus delaying the appearance of wrinkles, they prevent the appearance of skin blemishes), we can highlight that, thanks to other nutrients such as vitamin A, their consumption reduces the risk of suffering from cancer.

The energy they provide will help us face the day with all the vitality it requires, making each hour more efficient and keeping anaemia under control. This property is due to vitamin B12, which helps in the formation of red blood cells and glucose.

Red caviar is a delicacy for the palate, known the world over for its unique flavour and its versatility to appear in a wide variety of recipes. However, we now know that their virtues are not limited to their taste, and that they are a great ally for our organism.

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