Salmon Caviar

Salmon Caviar, often known as Keta, has an ancient culinary history. It is considered a delicacy in Russia and is a key Sushi ingredient.

The roe size is larger than any of the sturgeon varieties and is bright orangy red in colour.

Most of the Salmon caviar sold today comes from the five species of Pacific Salmon, mostly caught from the wild in the large Alaskan Salmon fishery. Although wild stocks of Atlantic Salmon are suffering, a large amount of farmed salmon is being produced in places such as Scotland, Scandinavia, Tasmania and Chile.

Salmon having scales is a kosher fish, Sturgeon having more ancient plates, is still regarded as non-kosher. This has given Salmon Caviar an opportunty to fill the niche of sturgeon in the kosher food market.