Salmon caviar, also known as "red caviar" or "ikura" in Japanese cuisine, is a luxurious delicacy prized for its rich, briny flavor and vibrant color. Whether you’re new to the world of caviar or a seasoned connoisseur, knowing how to select high-quality salmon caviar is key to enjoying this delicacy at its best.

Different species of salmon produce caviar with varying characteristics, affecting both the size and flavor of the eggs. The most common types of salmon caviar include:

Chum Salmon (Oncorhynchus keta): Known for its large eggs, chum salmon caviar is bright orange to reddish in color and has a mild, slightly sweet flavor.

Sockeye Salmon (Oncorhynchus nerka): Sockeye caviar is prized for its deep red color and bold, briny flavor. The eggs are smaller than those of chum salmon but offer a more intense taste.

Pink Salmon (Oncorhynchus gorbuscha): This is the most affordable variety, with medium-sized eggs that are orange in color. The flavor is less intense, making it a good choice for those new to caviar.

King Salmon (Oncorhynchus tshawytscha): Also called Chinook salmon, its caviar is known for its large size and robust, savory flavor.