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Red caviar

Red caviar is the natural roe from different types of salmon. However, you will find some artificial caviar on the market. This is why we recommend being very careful about choosing the producer and company where you buy this product. It is quite distinct both in flavour and hue from black caviar, which is made from sturgeon roe.

Sublime Taste of Salmon Caviar

Salmon fish eggs look similar to bright red-orange pearls. They roll off the tongue on your palate and then gently burst into an intensive flavour mixed with a feeling of coolness. salmon caviar is often referred to asred caviarand always had a steady place in high-endRussianrestaurants. They are harvested from the North Pacific in autumn every year. Those fish eggs are then handled with lightly salted brines.

Frequently asked questions and answers

1. What are the biggest producers of red caviar?

Most of the red caviar you buy in Europe comes from Alaska. We carefully select the fish for our caviar and get them directly from fishing farms in both places.

2. Why is omega-3 so good for you?

Omega-3 fatty acids are a great source to support your circulatory, immune, and nervous system. The high amounts in caviar are linked with preventing heart diseases and reducing the danger of cardiac death. They can also be associated with reducing the risk of depression and other mental health problems. There is additional evidence that the regular consumption of fish and seafood plays a role for pregnant women in the development of the fetal brain and eye development.

3. How do I best enjoy Russian salmon caviar?

Caviar is always served in small quantities for better tasting. It is a popular appetizer and best enjoyed in small bites. Serve it on crackers, tartlets or topped on sushi. You can try it with a range of different vegetables. For instance, avocado, olives, cucumber and green asparagus would pair very well. Pour it on top of blinis, mixed into a salad or scooped into other cold foods.

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Cold chain

How to keep your caviar fresh

Careful packaging

Special insulation with cold packs for optimal temperature maintenance.

-2°C to +2°C

Continuous temperature control from the warehouse to your doorstep.

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Shipping Mon–Fri. Recommended: Order Tue–Thu for Friday delivery.

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Häufig gestellte Fragen

Yes, but significantly cheaper than black sturgeon caviar. IKRiNKA price range: trout caviar from 10,90€/100g, salmon 'Classic' from 11,90€/100g, Gorbuscha 'Classic' from 11,90€/100g, Keta 'Classic' from 16,90€/100g. For comparison: Beluga black caviar starts at 141,90€/50g. Red caviar is the more accessible category with premium quality.

Red caviar is one of the most nutrient-dense delicacies: rich in Omega-3 (EPA/DHA), high-quality protein, vitamins A, D, B12, selenium and iodine. 100g provides ~250 kcal and covers the daily Omega-3 requirement. Due to salt content (3-5%), enjoy in moderation - 20-30g per portion is ideal.

Red caviar comes from the roe of salmonid fish - primarily Chum salmon (Keta), Pink salmon (Gorbuscha), Sockeye salmon (Nerka), Chinook salmon and Rainbow trout. At IKRiNKA we predominantly use wild-caught salmon from Kamchatka and Alaska (Keta, Gorbuscha) as well as trout caviar from German aquaculture.

The main difference is fish species and flavor. Black caviar comes from sturgeon (Beluga, Osetra, Sevruga), red from salmon (Keta, Gorbuscha, Sockeye) or trout. Black is much rarer, more expensive (from €141.90/50g for Beluga), with a complex nutty-buttery taste. Red is more accessible (from €10.90/100g), milder and saltier - perfect for blinis and everyday enjoyment. Both are legally recognized as real caviar.

From age 2, children can try small amounts (5-10g) of red caviar as it's rich in Omega-3 and vitamins. Due to high salt content (2-3% in trout caviar, 3-5% in salmon caviar) and potential allergies, consult with your pediatrician first. For babies under 12 months, red caviar is not recommended.

Fischrogen is the generic term for fish eggs (also called fish roe). Caviar is legally and culinarily the salted, processed version of the roe. Important: under current German food law, both sturgeon roe (black caviar) and salmon/trout roe (red caviar) qualify as real caviar. At IKRiNKA you find both categories: black sturgeon caviar and red salmon/trout caviar with traditional Malossol curing.

Red caviar is traditionally served on blinis (Russian pancakes), buttered bread, boiled potatoes or in sushi (ikura). Use a mother-of-pearl or plastic spoon - metal alters the taste. Ideal temperature: 2-4°C (well chilled). Classic accompaniments: sour cream (smetana), crème fraîche, onions, hard-boiled egg, vodka or champagne.

The best red caviar traditionally comes from wild-catch in the North Pacific, primarily Kamchatka and Alaska. At IKRiNKA we predominantly use wild-caught salmon from this region (Keta, Gorbuscha, Sockeye) and trout caviar from German aquaculture. Origin is transparently stated on every jar.

Red caviar has a mild, buttery-salty flavor with a delicate marine note. The pearls burst to deliver the classic «Malossol» experience. Keta (5-6mm) is the mildest and creamiest; Gorbuscha is bolder and classically savory; trout caviar is the most delicate with a light sweetness; Sockeye (Nerka) is intense and fish-forward with deep red color.

Unopened and refrigerated at 0-4°C, red caviar (salmon and trout) in glass or metal jars keeps for 6-9 months (check MHD/expiry on packaging). After opening: consume within 3-5 days. Do not freeze - this destroys the pearl structure permanently.