🎉 Up to 70% Off Selected ItemsShop Sale
Alaska Wild Salmon Caviar
HomeStore

Alaska Wild Salmon Caviar

Alaska Wild Salmon Caviar

Alaska Wild Salmon Caviar

Alaskan Salmon Roe, showcasing deep reddish-orange pearls, is a true delight for caviar enthusiasts. With its large roe size and a distinctive "pop" when rolled between palate and tongue, it presents a robust burst of 'ocean' flavor. Additionally, this wild-caught salmon roe is also rich in Omega-3 Fatty Acids and loaded with essential vitamins and minerals, including B12 and D. This roe delivers a nutritional punch and extraordinary richness.

Status
 Wild
Common Name Salmon
Latin Name
 Oncorhynchus
Color Deep red or orange
Roe Size Large
Flavor Profile Intense ocean flavor
Place of Origin

United States

 

Species Details 

Pacific Salmon are anadromous fish, spending most of their lives in the open ocean before making the remarkable return to freshwater rivers to spawn — one of nature’s most extraordinary life cycles. Depending on the species, these fish mature within 2–4 years, with King, Coho, Chum, Pink, and Sockeye salmon each producing roe with its own distinctive size, color, and flavor profile during peak spawning season. Wild-caught from Alaska’s pristine waters and the rugged Pacific Northwest, these salmon are harvested at the perfect stage of maturity, ensuring roe that offers ideal texture and full flavor development. The term ikura, derived from the Russian word ikra for caviar, reflects the global appreciation of this delicacy, which holds a celebrated place in both Japanese and Russian culinary traditions.

Quality Indicators 

 

Appearance of Salmon Roe

Salmon roe showcases strikingly large pearls — often described as “pea-sized” — that make an immediate visual statement. Their vibrant hues range from brilliant orange to deep crimson, with each translucent pearl appearing to glow from within. A natural, glossy sheen enhances their almost luminescent quality, creating a presentation that is both bold and elegant. Consistent sizing and clean separation of each grain highlight the roe’s exceptional quality, while its vivid color saturation sets salmon roe apart as one of the most visually captivating varieties in the world of caviar.

Texture of Salmon Roe

Salmon roe offers a distinctive, firm texture with substantial pearls that deliver a deeply satisfying experience, whether enjoyed on their own or paired with complementary dishes. Each large grain provides a dramatic “pop,” releasing a burst of rich, oceanic flavor that spreads across the palate. The pearls balance satisfying firmness with a delicate membrane that maintains their integrity, creating a tactile experience that is uniquely memorable and sets salmon roe apart from smaller-grained caviars.

Flavor Profile of Salmon Roe

Salmon roe delivers a bold oceanic flavor that speaks to its wild Pacific heritage, offering clean brininess and remarkable depth. Its light salinity perfectly balances the natural sweetness of fresh salmon, unfolding in complex layers that begin with pure ocean essence and develop into rich, buttery notes accented by subtle umami undertones. The initial burst of intensity mellows into a creamy richness that reflects the salmon’s journey from river to sea, while delicate mineral hints add sophistication to the tasting experience. Despite its bold opening, salmon roe finishes with a clean, refreshing brininess that lingers just long enough to invite another taste, celebrating the pure, unadulterated flavor of wild Pacific salmon at its peak.

Storage and Serving Guide

 

How to Serve Your Caviar and Roe

Step 1: Proper Storage & Temperature

Keep your caviar and roe refrigerated at 28°F to 32°F until you're ready to serve. Remove from the refrigerator 10-15 minutes before serving to acclimate to the ambient temperature. Caviar and roe should be served chilled but not ice-cold, as extreme cold mutes the delicate flavors.

Step 2: Choose the Right Serving Vessel

Use non-metallic serving spoons to prevent a metallic taste from clashing with your caviar and roe. Mother-of-pearl, bone, or plastic spoons are the best options. Serve in small glass or ceramic bowls nested over crushed ice to maintain a safe temperature. If you don't have serving bowls, you may place the opened caviar tins in a bowl of crushed ice. The tins have food-safe varnish that prevents a metallic taste.

Step 3: Portion Appropriately

Plan for ½-1 ounce per person as an appetizer with other foods so all guests can have "a taste." For a full caviar portion, serve 1 ounce per person. Use a gentle touch when portioning and never press or crush the delicate pearls.

Step 4: Select Complementary Accompaniments

Serve with items that complement without overpowering the mild, nuanced flavors. We recommend:

  • Blinis or toast points (unsalted)
  • Crème fraîche, light sour cream, or clotted cream
  • Champagne, vodka, or crisp white wines

Pro-Tip: Skip the chives, red onions, chopped eggs, and other accompaniments in a traditional caviar service. These traditional accompaniments were introduced when preservation methods required heavily salting the caviar. With today's advanced refrigeration methods, caviar does not need to be over-salted and you can enjoy the caviar's true flavor profiles. 

Step 5: Serve and Enjoy Immediately

Present your caviar and roe just before serving. Invite your guests to take small portions and savor slowly on the palate to appreciate complex flavors and texture. Enjoy within 2 hours of opening and never leave at room temperature for extended periods.

Pairings

In Japan, salmon roe—known as ikura—is a favorite topping for sushi and sashimi, often served over seasoned rice with a splash of soy sauce and a bit of wasabi for balance. In Russia, it’s enjoyed as red caviar, traditionally paired with warm blinis, a dollop of sour cream, and a glass of chilled vodka—a classic way to celebrate special occasions. At home, salmon roe is often served simply with toast points or crackers so its fresh, ocean flavor can take center stage. It’s also a popular addition to seafood platters, where its vibrant color and bold taste make it a standout pairing with everything from smoked fish to fresh oysters.

General Information

Packaging
 Packed in vacuum-sealed, metal tins that are protected inside with a special food-grade varnish. 
Preparation Our caviar is lightly salted (malossol) with 3.5% salt.
Shelf Life (Refrigerated)
 Our caviar lasts for up 3 weeks in a standard household refrigerator with its original, unopened seal. Once the caviar tin has been opened, all remaining caviar should be consumed within 3 days. 

Do not freeze your caviar. Freezing your caviar will cause the caviar to lose its integrity. 
Storage Type Keep refrigerated at 33-40°F (0-4°C). We recommend storing the caviar in the back of the refrigerator as it will be less susceptible to temperature fluctuations. 
Allergy and Cautionary Information
 Contains fish (sturgeon). Consuming raw or unpasteurized seafood may increase your risk of foodborne illness, especially if you have certain medical conditions.

Select Size
From $9.97

Original: $28.50

-65%
Alaska Wild Salmon Caviar—

$28.50

$9.97

More Images

Alaska Wild Salmon Caviar - Image 2

Alaska Wild Salmon Caviar

Alaska Wild Salmon Caviar

Alaskan Salmon Roe, showcasing deep reddish-orange pearls, is a true delight for caviar enthusiasts. With its large roe size and a distinctive "pop" when rolled between palate and tongue, it presents a robust burst of 'ocean' flavor. Additionally, this wild-caught salmon roe is also rich in Omega-3 Fatty Acids and loaded with essential vitamins and minerals, including B12 and D. This roe delivers a nutritional punch and extraordinary richness.

Status
 Wild
Common Name Salmon
Latin Name
 Oncorhynchus
Color Deep red or orange
Roe Size Large
Flavor Profile Intense ocean flavor
Place of Origin

United States

 

Species Details 

Pacific Salmon are anadromous fish, spending most of their lives in the open ocean before making the remarkable return to freshwater rivers to spawn — one of nature’s most extraordinary life cycles. Depending on the species, these fish mature within 2–4 years, with King, Coho, Chum, Pink, and Sockeye salmon each producing roe with its own distinctive size, color, and flavor profile during peak spawning season. Wild-caught from Alaska’s pristine waters and the rugged Pacific Northwest, these salmon are harvested at the perfect stage of maturity, ensuring roe that offers ideal texture and full flavor development. The term ikura, derived from the Russian word ikra for caviar, reflects the global appreciation of this delicacy, which holds a celebrated place in both Japanese and Russian culinary traditions.

Quality Indicators 

 

Appearance of Salmon Roe

Salmon roe showcases strikingly large pearls — often described as “pea-sized” — that make an immediate visual statement. Their vibrant hues range from brilliant orange to deep crimson, with each translucent pearl appearing to glow from within. A natural, glossy sheen enhances their almost luminescent quality, creating a presentation that is both bold and elegant. Consistent sizing and clean separation of each grain highlight the roe’s exceptional quality, while its vivid color saturation sets salmon roe apart as one of the most visually captivating varieties in the world of caviar.

Texture of Salmon Roe

Salmon roe offers a distinctive, firm texture with substantial pearls that deliver a deeply satisfying experience, whether enjoyed on their own or paired with complementary dishes. Each large grain provides a dramatic “pop,” releasing a burst of rich, oceanic flavor that spreads across the palate. The pearls balance satisfying firmness with a delicate membrane that maintains their integrity, creating a tactile experience that is uniquely memorable and sets salmon roe apart from smaller-grained caviars.

Flavor Profile of Salmon Roe

Salmon roe delivers a bold oceanic flavor that speaks to its wild Pacific heritage, offering clean brininess and remarkable depth. Its light salinity perfectly balances the natural sweetness of fresh salmon, unfolding in complex layers that begin with pure ocean essence and develop into rich, buttery notes accented by subtle umami undertones. The initial burst of intensity mellows into a creamy richness that reflects the salmon’s journey from river to sea, while delicate mineral hints add sophistication to the tasting experience. Despite its bold opening, salmon roe finishes with a clean, refreshing brininess that lingers just long enough to invite another taste, celebrating the pure, unadulterated flavor of wild Pacific salmon at its peak.

Storage and Serving Guide

 

How to Serve Your Caviar and Roe

Step 1: Proper Storage & Temperature

Keep your caviar and roe refrigerated at 28°F to 32°F until you're ready to serve. Remove from the refrigerator 10-15 minutes before serving to acclimate to the ambient temperature. Caviar and roe should be served chilled but not ice-cold, as extreme cold mutes the delicate flavors.

Step 2: Choose the Right Serving Vessel

Use non-metallic serving spoons to prevent a metallic taste from clashing with your caviar and roe. Mother-of-pearl, bone, or plastic spoons are the best options. Serve in small glass or ceramic bowls nested over crushed ice to maintain a safe temperature. If you don't have serving bowls, you may place the opened caviar tins in a bowl of crushed ice. The tins have food-safe varnish that prevents a metallic taste.

Step 3: Portion Appropriately

Plan for ½-1 ounce per person as an appetizer with other foods so all guests can have "a taste." For a full caviar portion, serve 1 ounce per person. Use a gentle touch when portioning and never press or crush the delicate pearls.

Step 4: Select Complementary Accompaniments

Serve with items that complement without overpowering the mild, nuanced flavors. We recommend:

  • Blinis or toast points (unsalted)
  • Crème fraîche, light sour cream, or clotted cream
  • Champagne, vodka, or crisp white wines

Pro-Tip: Skip the chives, red onions, chopped eggs, and other accompaniments in a traditional caviar service. These traditional accompaniments were introduced when preservation methods required heavily salting the caviar. With today's advanced refrigeration methods, caviar does not need to be over-salted and you can enjoy the caviar's true flavor profiles. 

Step 5: Serve and Enjoy Immediately

Present your caviar and roe just before serving. Invite your guests to take small portions and savor slowly on the palate to appreciate complex flavors and texture. Enjoy within 2 hours of opening and never leave at room temperature for extended periods.

Pairings

In Japan, salmon roe—known as ikura—is a favorite topping for sushi and sashimi, often served over seasoned rice with a splash of soy sauce and a bit of wasabi for balance. In Russia, it’s enjoyed as red caviar, traditionally paired with warm blinis, a dollop of sour cream, and a glass of chilled vodka—a classic way to celebrate special occasions. At home, salmon roe is often served simply with toast points or crackers so its fresh, ocean flavor can take center stage. It’s also a popular addition to seafood platters, where its vibrant color and bold taste make it a standout pairing with everything from smoked fish to fresh oysters.

General Information

Packaging
 Packed in vacuum-sealed, metal tins that are protected inside with a special food-grade varnish. 
Preparation Our caviar is lightly salted (malossol) with 3.5% salt.
Shelf Life (Refrigerated)
 Our caviar lasts for up 3 weeks in a standard household refrigerator with its original, unopened seal. Once the caviar tin has been opened, all remaining caviar should be consumed within 3 days. 

Do not freeze your caviar. Freezing your caviar will cause the caviar to lose its integrity. 
Storage Type Keep refrigerated at 33-40°F (0-4°C). We recommend storing the caviar in the back of the refrigerator as it will be less susceptible to temperature fluctuations. 
Allergy and Cautionary Information
 Contains fish (sturgeon). Consuming raw or unpasteurized seafood may increase your risk of foodborne illness, especially if you have certain medical conditions.

Product Information

Shipping & Returns

Description

Alaska Wild Salmon Caviar

Alaskan Salmon Roe, showcasing deep reddish-orange pearls, is a true delight for caviar enthusiasts. With its large roe size and a distinctive "pop" when rolled between palate and tongue, it presents a robust burst of 'ocean' flavor. Additionally, this wild-caught salmon roe is also rich in Omega-3 Fatty Acids and loaded with essential vitamins and minerals, including B12 and D. This roe delivers a nutritional punch and extraordinary richness.

Status
 Wild
Common Name Salmon
Latin Name
 Oncorhynchus
Color Deep red or orange
Roe Size Large
Flavor Profile Intense ocean flavor
Place of Origin

United States

 

Species Details 

Pacific Salmon are anadromous fish, spending most of their lives in the open ocean before making the remarkable return to freshwater rivers to spawn — one of nature’s most extraordinary life cycles. Depending on the species, these fish mature within 2–4 years, with King, Coho, Chum, Pink, and Sockeye salmon each producing roe with its own distinctive size, color, and flavor profile during peak spawning season. Wild-caught from Alaska’s pristine waters and the rugged Pacific Northwest, these salmon are harvested at the perfect stage of maturity, ensuring roe that offers ideal texture and full flavor development. The term ikura, derived from the Russian word ikra for caviar, reflects the global appreciation of this delicacy, which holds a celebrated place in both Japanese and Russian culinary traditions.

Quality Indicators 

 

Appearance of Salmon Roe

Salmon roe showcases strikingly large pearls — often described as “pea-sized” — that make an immediate visual statement. Their vibrant hues range from brilliant orange to deep crimson, with each translucent pearl appearing to glow from within. A natural, glossy sheen enhances their almost luminescent quality, creating a presentation that is both bold and elegant. Consistent sizing and clean separation of each grain highlight the roe’s exceptional quality, while its vivid color saturation sets salmon roe apart as one of the most visually captivating varieties in the world of caviar.

Texture of Salmon Roe

Salmon roe offers a distinctive, firm texture with substantial pearls that deliver a deeply satisfying experience, whether enjoyed on their own or paired with complementary dishes. Each large grain provides a dramatic “pop,” releasing a burst of rich, oceanic flavor that spreads across the palate. The pearls balance satisfying firmness with a delicate membrane that maintains their integrity, creating a tactile experience that is uniquely memorable and sets salmon roe apart from smaller-grained caviars.

Flavor Profile of Salmon Roe

Salmon roe delivers a bold oceanic flavor that speaks to its wild Pacific heritage, offering clean brininess and remarkable depth. Its light salinity perfectly balances the natural sweetness of fresh salmon, unfolding in complex layers that begin with pure ocean essence and develop into rich, buttery notes accented by subtle umami undertones. The initial burst of intensity mellows into a creamy richness that reflects the salmon’s journey from river to sea, while delicate mineral hints add sophistication to the tasting experience. Despite its bold opening, salmon roe finishes with a clean, refreshing brininess that lingers just long enough to invite another taste, celebrating the pure, unadulterated flavor of wild Pacific salmon at its peak.

Storage and Serving Guide

 

How to Serve Your Caviar and Roe

Step 1: Proper Storage & Temperature

Keep your caviar and roe refrigerated at 28°F to 32°F until you're ready to serve. Remove from the refrigerator 10-15 minutes before serving to acclimate to the ambient temperature. Caviar and roe should be served chilled but not ice-cold, as extreme cold mutes the delicate flavors.

Step 2: Choose the Right Serving Vessel

Use non-metallic serving spoons to prevent a metallic taste from clashing with your caviar and roe. Mother-of-pearl, bone, or plastic spoons are the best options. Serve in small glass or ceramic bowls nested over crushed ice to maintain a safe temperature. If you don't have serving bowls, you may place the opened caviar tins in a bowl of crushed ice. The tins have food-safe varnish that prevents a metallic taste.

Step 3: Portion Appropriately

Plan for ½-1 ounce per person as an appetizer with other foods so all guests can have "a taste." For a full caviar portion, serve 1 ounce per person. Use a gentle touch when portioning and never press or crush the delicate pearls.

Step 4: Select Complementary Accompaniments

Serve with items that complement without overpowering the mild, nuanced flavors. We recommend:

  • Blinis or toast points (unsalted)
  • Crème fraîche, light sour cream, or clotted cream
  • Champagne, vodka, or crisp white wines

Pro-Tip: Skip the chives, red onions, chopped eggs, and other accompaniments in a traditional caviar service. These traditional accompaniments were introduced when preservation methods required heavily salting the caviar. With today's advanced refrigeration methods, caviar does not need to be over-salted and you can enjoy the caviar's true flavor profiles. 

Step 5: Serve and Enjoy Immediately

Present your caviar and roe just before serving. Invite your guests to take small portions and savor slowly on the palate to appreciate complex flavors and texture. Enjoy within 2 hours of opening and never leave at room temperature for extended periods.

Pairings

In Japan, salmon roe—known as ikura—is a favorite topping for sushi and sashimi, often served over seasoned rice with a splash of soy sauce and a bit of wasabi for balance. In Russia, it’s enjoyed as red caviar, traditionally paired with warm blinis, a dollop of sour cream, and a glass of chilled vodka—a classic way to celebrate special occasions. At home, salmon roe is often served simply with toast points or crackers so its fresh, ocean flavor can take center stage. It’s also a popular addition to seafood platters, where its vibrant color and bold taste make it a standout pairing with everything from smoked fish to fresh oysters.

General Information

Packaging
 Packed in vacuum-sealed, metal tins that are protected inside with a special food-grade varnish. 
Preparation Our caviar is lightly salted (malossol) with 3.5% salt.
Shelf Life (Refrigerated)
 Our caviar lasts for up 3 weeks in a standard household refrigerator with its original, unopened seal. Once the caviar tin has been opened, all remaining caviar should be consumed within 3 days. 

Do not freeze your caviar. Freezing your caviar will cause the caviar to lose its integrity. 
Storage Type Keep refrigerated at 33-40°F (0-4°C). We recommend storing the caviar in the back of the refrigerator as it will be less susceptible to temperature fluctuations. 
Allergy and Cautionary Information
 Contains fish (sturgeon). Consuming raw or unpasteurized seafood may increase your risk of foodborne illness, especially if you have certain medical conditions.

Alaska Wild Salmon Caviar | Alma Gourmet