Chum Salmon Eggs

There are various qualities, but the finest are the Chum from the wild Oncorhynchus keta salmon of the North Pacific, fished in Alaska.
Historically enjoyed in Russia as a dish of honour paired with bread and butter, today they are also used as a garnish on fish first courses and tartares, or as an ingredient in Japanese maki.
The eggs are large, reaching 5-7 mm in diameter.

Keep refrigerated at 0/+4°C

Traditionally served on bread and butter or on blinis, where their savoury character is balanced by the creaminess.
Increasingly used as a garnish on fish first courses, risottos or tartares, to add colour and marine intensity.
Very popular in Japanese cuisine too, where they enrich sushi, donburi and rice-based dishes.

6 months. Once opened, keep refrigerated and consume within 3 days.

Fish