Caviar and Ikura
Alongside Foie Gras and Truffles, Caviar is known globally as one of the world’s most revered delicacies, and is sometimes compared to black pearl for its scarcity value.
It is the processed and salted roe of the Sturgeon. The main production area is the Caspian Sea bordering Russia and Iran.
The largest eggs, from Beluga sturgeon, are called Beluga; the medium sized eggs from Russian or Ship sturgeon are called Oscetra; and the smallest eggs from Stellate sturgeon are called Sevruga.
Ikura is processed salmon roe, and when salted or processed with soy sauce is an essential delicacy in Japanese cuisine.
Their complex flavours result from interactions between the varieties of amino acids they contain. Learn more here.
- Caviar: Glutamate: 80mg/100g
- Ikura: Glutamate: 20mg/100g, Inosinate: 2mg/100g