SPHERIKA, salmon roe (KETA)

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.

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

• 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.