Frozen Sashimi Grade Salmon Eggs (Ikura) 1 kg

Great delivery time. Got the product next day and completely frozen. The eggs were a little less quality than last time I ordered. The eggs were smaller but still a good quality product.

These have been the best salmon eggs that I have had outside a sushi restaurant. They are very fresh, and the eggs are whole, not crushed or broken in any way. They arrived frozen solid, packaged well. My only complaint is that 2.2 lbs is too much to freeze as one block. As you don't want to defrost the entire block to extract those you want to use, my solution was to use a heavy knife to knock off a section. This works pretty well but it does damage the eggs where the knife is inserted. Creative packing could have solved this problem. Even so, this is a quality product.

Great price, terrific packing, super fast delivery and OMG... the quality and flavor of this Ikura is soooooo fresh, perfectly salted (not too much & not to little). The roe just pops in your mouth. When it arrived it was still completely frozen, so I let it defrost just enough tospoon into small 8 oz. bell jars and froze them, this way when I need one I just take it out of the freezer defrost in the frig and it tastes exactly like fresh salmon roe. Just WONDERFUL This is a 5 star seller !!!

This excellent ikura. Fresh, good flavor and texture, salt level correct, etc...A kilo may sound like a lot but its not really. I thaw mine just enough to partition it into 8 oz ziplock containers that I refreeze if not for immediate use.Remember that ikura thaws/softens at temps in the upper 20s (F) so this repackaging isn't going to cause microbial problems if done in a sanitary manner, nor does it cause texture or flavor problems.I make sushi / sashimi at home. I also like ikura on cream cheese on a sesame or onion bagel. Sometimes I put it on my scrambled eggs (made with a bit of cream). In Osaka, Japan I once had lobster ice cream that was delicious- I'll bet you could do an ikura ice cream on a French vanilla base but haven't fired up my ice cream maker to do that just yet. There are many other ikura recipes to be had on the web.In a pinch and where legal these salmon eggs would make fabulous rainbow trout bait but that that would be an egregious waste. I used to use salmon eggs taken from local upstate NY salmon for trout bait (neither eggs nor fish are edible due to mercury levels in Niagara/Ontario waters, a remnant of a long gone chemical plant) while fishing in the lower Niagara River- caught a lot of over 10 lb trout that way.One of those nice little luxuries for those with the acquired taste.