Salmon Roe

The everyday luxury. Brilliant red,orange pearls of wild Pacific salmon roe, lightly cured and brilliantly clean. Larger and more vivid than sturgeon caviar, with a satisfying burst that releases a bright, oceanic flavour. The right opening to a celebration when caviar is the moment rather than the centrepiece.

Origin & Species

Wild,harvested Pacific salmon roe, cold cured to a light salinity that lets the natural sweetness lead. Sourced sustainably from fisheries that follow Marine Stewardship Council guidelines.

Tasting Notes

Flavour: Bright, briny, with a faint sweetness on the finish. Clean ocean, no smokiness.
Texture: Large pearls of 4 to 5 mm. A signature satisfying burst.
Finish: Quick, vibrant, refreshing.

The Serving Ritual

Spoon generously onto blini with crème fraîche. Place atop deviled eggs. Drape over a bagel with cream cheese and red onion. Garnish sushi or hand,rolls. Crown a salad of avocado and citrus.

Pairing

Champagne: Dry sparkling rosé. A great Champagne rosé from Billecart,Salmon or a Crémant rose for the value pairing.
Wine: Sauvignon Blanc from the Loire (Sancerre, Menetou,Salon). Albariño from Rias Baixas.
Vodka: Cold and clean. Reyka, Stoli Elit, or a freezer-cold pour of any premium neutral.
Accompaniments: Blini, deviled eggs, bagels with cream cheese, sushi, avocado toast for the modern brunch.

Sizing

100g serves a brunch of four. 250g serves a cocktail party of eight. 500g and 1 kg for restaurants, caterers, and standing celebrations.

Storage

Refrigerate at 28 to 38°F. Hold two to three weeks unopened. Once opened, finish within five days.

What is included

One mother of pearl spoon. Complimentary Brut Champagne on every order over $250. Overnight cold-chain shipping nationwide. Same-day hand-delivery in New York City.