Salmon roe
Norwegian salmon roe, a briny signature
Our Salmon Roe comes from Norwegian salmon, selected for the quality of its pearls. A distinct orange pearl, a pronounced briny profile, a texture that bursts in the mouth: for aperitifs and refined dishes.
Cold chain guaranteed, on the date of your choice
- Origin
- France
Ingredients & allergens
- Ingredients
- Salmon roe (Oncorhynchus keta), salt. Pasteurized.
- Allergens
- Fish (salmon roe)
- Storage
- Refrigerated between +2°C and +4°C. Before opening: see use-by date, refrigerated. Once opened: 3 to 5 days refrigerated, in its resealed container.
Nutritional values
| Energy | 1021 kJ / 244 kcal |
|---|---|
| Fat | 13,0 g, of which saturates 2,3 g |
| Carbohydrates | 0,5 g, of which sugars 0,0 g |
| Protein | 31.4 g |
| Salt | 3 g |
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FAQ
Our expert answers your questions
What is the difference from caviar?
Caviar comes from sturgeon (Acipenser, Huso), salmon roe from salmonids (Salmo salar). The size of the pearls differs: salmon roe is larger (3-5 mm), caviar finer (2-3 mm). The aromatic profile too: salmon roe is brinier and more pronounced, caviar more complex and nuanced. Salmon roe is more accessible, caviar rarer and more precious.
How is salmon roe best served?
With a mother-of-pearl spoon like caviar, to preserve the delicacy of the pearl. On a warm blini with a touch of crème fraîche is the classic presentation. As a garnish for scrambled eggs or new potatoes, it brings a festive dimension. Avoid crushing or heating it, which would alter the characteristic texture.
How long after opening can it be consumed?
3 to 5 days after opening, kept refrigerated in its resealed original container. The window is longer than for caviar (24 hours), thanks to the saltier profile and the more stable texture. Avoid cross-contamination by using clean utensils for each service.
Can salmon roe replace caviar?
They are different products, not direct substitutes. Salmon roe offers an experience of its own, valued for its briny signature and its versatility of use. For aperitifs where you wish to serve a signature seafood product without a caviar budget, it is the natural alternative. But caviar remains a unique product, with its own world of flavour.
Salmon roe
Wild Salmon Roe is one of the great signatures of Nordic and Russian cuisines. Sourced from wild Norwegian salmon, selected for the quality of its pearls, it offers an aromatic experience different from caviar: a brinier, more pronounced profile, with the characteristic texture of pearls that burst in the mouth.
The deep orange colour is one of its visual signatures. On a blini, as a garnish for scrambled eggs, or simply by the spoonful, salmon roe extends the art of serving seafood, in a more accessible spirit than caviar.
Ideal for aperitifs, starters and garnishes for refined dishes. Its versatility of use and its pronounced visual signature make it one of the best-loved products in the fine-food range.