Salmon roe

Salmon roe are the eggs of the salmon, a highly valued ingredient in gastronomy for their delicate flavor and unique texture. They appear as small, intense orange or reddish pearls that burst slightly when bitten, releasing a very characteristic salty and briny flavor.

This ingredient originates from the cold waters of regions such as North America, especially Alaska and Canada, as well as parts of Northern Europe and Asia, where salmon is a common species. The roe is primarily collected during the salmon spawning season.

Salmon roe are rich in protein, omega-3 fatty acids (EPA and DHA), B-complex vitamins, and antioxidants, making them a nutritious food that is beneficial for cardiovascular health and the nervous system.

In different Spanish-speaking countries, salmon roe is also often called salmon caviar or simply roe. Although the term "caviar" is generally associated with sturgeon roe, salmon caviar is known for its quality and distinctive flavor, and is a popular ingredient in sushi, appetizers, and gourmet dishes.