Sushi - Sushi Roe - Salmon Roe
Also see: Salmon
Roe Sushi in Sushi
roe was originally consumed in Japan
in a preparation called sujiko. Initially, the roes
are not individually
separated and remain bunched in a thin transparent membrane. This casing of salmon roe is
usually salted or immersed in soy sauce for a period of time. As a
roe becomes less turgid due to water loss, and has a very strong and
concentrated taste, along with a sticky texture compared to ikura.
Originally, the roes were prepared from Pacific
species. Recently, there are Atlantic salmon being used for sushi as
they have slightly smaller roes. The Atlantic roes have a lighter
don’t have a strong aroma to them, which some people may prefer. The
roes are bigger and have a strong accent of salmon flavor with them.