SPHERIKA, salmon roe (KETA)

  • Description

    Wild salmon keta (Oncorhynchus keta) roe cured in brine.
    Its thin membrane breaks gently when biting to give way to an explosion of marine flavour.
    Origin: Alaska.

  • Suggestion for use

    They are ideal to eat by the spoonful, on toast or in sandwiches, in salads, Japanese dishes and to accompany fish.

  • Features

    • Also called ikura or red caviar, salmon roe is the most prized after sturgeon roe (caviar).
    • Natural ingredients: only roe and salt.
    • Non-GMO and gluten-free.
    • Fish roe are rich in omega-3 fatty acids and vitamin B12.
    • High protein intake.
    • Selenium and phosphorus content are particularly high.
    • One dessert spoon covers half of the RI/day of vitamin B12. They also contain vitamins A, C, D and E.
    • Long shelf life: 12 months from production and 3 days after opening.
    • Storage temperature: between 2 ºC and 7 ºC.
huevas de salmón (KETA) sashimi

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Ingredients and allergens

Ingredients: 96% wild salmon roe (Oncorhynchus keta) and salt.

Allergens: Fish

Nutritional chart


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