The name actually derives from Russian word “ikea”, which basically means “fish eggs”. Salmon roe in Japan is harvested in the fall and often salted and kept for many months. As the season progresses the roe gains more flavour and more umph.
Named ikura and sujiko these are two names for salmon roe. The only difference between them is that sujiko is salted salmon roe still in the sack, whereas ikura is salmon roe that has been removed from the sack before it is salted.
Sometimes these two are also differentiated by the maturity of the roe itself. Sujiko, which remains intact inside the sack while being marinated, is quite rich and is popular among experienced roe connoisseurs.
Did you know that by salting the eggs, you make them translucent.
Categories: Life Cycles