Making Red Caviar ( IKURA ) Red Caviar is a delicacy in Japanese cuisine made from the roe of various species of salmon and trout. The intense reddish hue of this type of Caviar has given it its name. In Japan, salmon caviar is known as Ikura. Salmon caviar has a silky texture, is savoury, [...]
We favour keeping the silver Chum Salmon for Candy Salmon. Chum salmon has a subtle taste and lower oil composition than other salmon types. Nevertheless, it remains a rich source of omega-3 fatty acids and serves as a nutritious option for obtaining lean protein. These salmon are perfect for cold smoking, a traditional skill deeply [...]
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