Buy Chum salmon caviar Online

Caviar is well known as a luxury delicacy made from salt-cured fish eggs. Also known as chum caviar, these roes come from the Keta salmon, which goes by the scientific name of Oncorhynchus keta. These are extra-large eggs of 5 to 8 millimetres in size and have a bright, translucent orange colour. With a beautiful appearance, they can be easily separated and burst in the mouth with an exquisite sweet salmon taste. Our keta caviar is handpicked for its diversity and high quality from every harvest and preserved using the malossol process to ensure maximum freshness and taste. As a garnish or as the centrepiece for sushi, it is a versatile ingredient that can take on many roles. For caviar connoisseurs: eat it as a dish on its own on a bed of crushed ice for maximum flavour!

Richly nutritious and full of health benefits

Besides being a delicious addition to many dishes, salmon roe caviar provides many health benefits. Rich in protein and Omega-3 fatty acids, it is also filled with antioxidants which help to reduce the risks of many diseases. Moreover, the vitamins B12, C, E, D contained in salmon roe helps to protect and maintain the nerves, blood cells, skin and bones, keeping you healthy and radiant. Not forgetting that it is a rich source of folate, thiamine, and selenium which help to maintain the body's cell functions, metabolism and immune system.

Top-notch quality exclusively at IKRiNKA

At IKRiNKA, we strive to ensure that all our products come from credible and high-quality sources, which is why all our caviar products are IFS-certified. From our exclusive keta caviar to our smoked salmon trout, we continuously endeavour to bring you a comprehensive assortment of some of the best caviar and fish products from around the region at fair prices. Our salmon roe keta caviar is now available to order on our website. Our packaging is well-curated to keep it within the required temperature, and our products are delivered directly from our warehouse straight to your doorstep.

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-2°C to +2°C

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Häufig gestellte Fragen

Keta caviar is the roe of the Chum salmon (Oncorhynchus keta). It has the largest pearls among all salmon caviars (5-6mm), gold-orange to reddish, with mild buttery flavor. Wild-caught in the North Pacific - mainly Kamtschatka und Alaska. It's the premium segment of salmon caviar.

Yes, Keta caviar is especially nutrient-rich: high in Omega-3 (EPA/DHA), protein, vitamins A, D, B12, selenium, and iodine. As premium salmon caviar with larger pearls, fat and nutrient content is slightly higher than in Gorbuscha. 100g provides ~250 kcal. Due to salt content (3-5%), enjoy in moderation - 20-30g per portion. Consult your doctor if you have hypertension or kidney issues.

Keta salmon stocks are smaller than Pink salmon stocks in the Pacific (Keta spawn every 3-4 years, Pink annually). Additionally, Keta are larger and produce larger pearls - requiring longer maturation. At IKRiNKA: Keta 'Classic' 16,90€/100g vs Gorbuscha 'Classic' 11,90€/100g - Keta is about 40% more expensive. Lower availability and larger pearls justify the premium price.

Keta (Chum salmon) caviar has the largest pearls among salmon caviars (5-6mm) and a mild, buttery-creamy flavor with subtle sweetness - the premium tier. Less salty than Gorbuscha, ideal for gourmet occasions and guests who dislike bold caviar flavor. Traditionally served pure or on blinis.

Keta salmon (Oncorhynchus keta) is a medium-sized Pacific salmon species. Adults weigh 4-8kg - significantly larger than Pink salmon (Gorbuscha). Keta is famous for its white flesh (less red than other salmon) and particularly large roe. Natural habitat: North Pacific, Bering Sea, Sea of Okhotsk.

Our Keta caviar comes from wild-catch in the North Pacific - mainly Kamtschatka und Alaska (Russia). Processing is done at the catch site using traditional Malossol salting (3-4% salt) - preserving freshness, color and the characteristic mild taste. All batches are traceable to the catch site.

Yes, Keta is the premium choice for ikura sushi. The large pearls (5-6mm) present impressively as gunkan-maki topping. The mild buttery flavor harmonizes with sushi rice and nori without overwhelming them. In high-end sushi restaurants, Keta is usually used instead of Gorbuscha.

Malossol ('малосол' = lightly salted in Russian) is the traditional salting method for premium caviar. Only 3-4% salt is added to the roe immediately after catch - enough for preservation but low enough that the natural flavor dominates. All premium varieties (Keta, Beluga, Osietra) are processed Malossol-style.