SPHERIKA, salmon roe (PINK)

  • Description

    Wild salmon roe, slightly smaller than the keta species, with a firm texture. Their thin skin breaks gently when bitten to give way to an explosion of marine flavour.

  • Suggestion for use

    They are ideal to eat by the spoonful, on toast or 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).
    • 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 (PINK) con crema de guisantes

More Information

Ingredients and allergens

Ingredients: 97% Wild salmon roe [Oncorhynchus gorbuscha], salt, sunflower oil and humectant: glycerin.

Allergens: fish.

Nutritional chart


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