![]() ![]() įresh and unfrozen ikura that has not been pasteurized or otherwise preserved is available for a limited time and regionally. The quality and taste of ikura is mostly determined by the fish species, processing methods, packaging, and storage conditions. Ikura contains a high concentration of protein, essential amino acids, vitamins, and polyunsaturated fatty acids. Most of the fish roe available in the retail market is already ready to eat. As soon as the freshness begins to diminish ikura becomes cloudy or milky, the first signs of cloudiness already reduces the taste. They should also yield under slight pressure without tearing or cracking. Ikura is considered to be of high quality if it is of bright color, full of gloss and without wrinkles. It also makes it easier to control the taste contrast to normal or soured rice. Pickling or marinating reduces the fishlike taste and softens the texture of the roe. Especially with regard to the preparation of sushi, soaking in soy sauce, mirin and sake is a popular seasonig method. Besides processing with a salt solution ( shio ikura), ikura can also be pickled in soy sauce and alcohol ( shōyu ikura). In addition, pasteurization allows the use of less salt, which has a positive effect on the taste and texture. Allow the eggs to dry before marinating them overnight in a mixture of equal parts shoyu (soy sauce) and sake (rice wine).Industrially processed ikura is often pasteurized and soaked in saturated salt solution to extend its relatively short shelf life and reduce the risk of foodborne illnesses. Drain the water to leave the eggs and rinse several times with fresh water until they look cleaned of any membrane. Before removing the eggs, soak the sujiko in a warm-not hot-3% salt solution and open the pouch to release the eggs. ![]() When filleting the fish, you must be careful not to rupture the sujiko or you risk damaging the eggs and spilling them everywhere. The eggs must be separated from the sujiko in order to make sushi. Many people simply enjoy ikura without much thought to where the eggs come from, but are surprised to see the eggs emerge as one large orange object just like any other organ. When a salmon begins to produce eggs, it does so in a sujiko (egg pouch) inside its belly. For wild salmon, the optimal time is mid-Fall for ikura when the eggs are at their largest and softest. One important consideration is the age of the eggs as the skins can become thick and tough if you wait too long to harvest them. This is good news for ikura fans, who can enjoy it all year with consistent flavor and quality. In fact, most ikura comes from farmed salmon, whose reproductive schedule and roe yield is easy to predict. And unlike the flesh of the salmon, there is very little difference-if any-in the taste of farmed and wild salmon roes. ![]() Seasonīeing a relatively new fish in sushi, salmon does not have many customs around seasonality and when the “best” ikura is meant to be served. It is best enjoyed as it is or with a quail egg yolk to further enhance the rich savory flavor. Unlike other roes used in sushi like tobiko and masago, combining ikura with other ingredients is uncommon. They’re salty, very savory, rich in umami, and a bit more fishy than most other sushi items-potentially making ikura one of the more controversial types of sushi. The spheres provide a tiny bit of resistance to biting, forcing them to burst with flavor and juices. Ikura with wasabi at Yui, Las Vegas / Photo courtesy of City Foodsters TasteĮating ikura is a very unique experience for first-timers. ![]()
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