Wild Coho Salmon Roe

$30.00 USD

Sale Sold out

Wild-caught Coho Salom Roe AKA Red Caviar. A delicacy made from the eggs of the Coho salmon (Oncorhynchus kisutch), a species native to the Pacific Ocean. This caviar is prized for its vibrant red-orange hue, medium-sized pearls, and delicate, subtly briny flavor that offers a refined seafood experience.

Details

Refrigeration Required:

Temperature: 28°F to 32°F (-2°C to 0°C). Your home fridge is usually a bit warmer, so place the tin in the coldest part, usually near the back of the bottom shelf.

Freezing can ruin the texture, making the eggs mushy. Only low-grade caviar (like pasteurized or pressed varieties) might tolerate it.

Container Tips:

Keep it in its original sealed tin or jar until serving.

For best freshness, eat within 2–3 days of opening.