Complete Guide to Understanding Salmon Roe Types

Salmon roe, also called salmon caviar, red caviar, and pink caviar is a prized delicacy enjoyed worldwide for its rich taste, vibrant color, and exceptional nutritional value. Packed with omega-3 fatty acids, vitamins, and minerals, salmon roe is as wholesome as it is flavorful. While all salmon roe comes from wild species in the Pacific Ocean, each type offers its own unique combination of taste, texture, size, and appearance. Knowing these differences will help you choose the right roe for your table—whether you’re selecting for flavor, presentation, or culinary use.

Chum Salmon Roe (Oncorhynchus keta)

Chum salmon roe is considered one of the most premium types of red caviar. Its exceptionally large pearls, bright golden-orange to deep amber are known for their striking visual appeal and satisfying pop. The flavor is rich, briny-sweet, and balanced, making it ideal for gourmet presentation and high-end dining.

Harvested from wild chum salmon in the cold, pristine waters of the North Pacific, it is typically prepared in the traditional Malossol style (“little salt”) to preserve the natural ocean taste while keeping the texture smooth and delicate. Because chum salmon are wild, flavor can vary slightly from batch to batch depending on their seasonal diet. This natural variation adds authenticity and character to each tin.

Pink Salmon Roe (Oncorhynchus gorbuscha)

Pink salmon roe, or humpback salmon roe, is another premium caviar variety. Its large-to-medium pearls display a light orange-to-pink hue and fall between chum and sockeye in size. Known for its delicate, clean briny flavor with a hint of sweetness, it’s a refined option that appeals to both traditional and modern tastes.

Sourced from wild pink salmon in the North Pacific, it is prepared in the Malossol style to enhance its flavor without excessive saltiness. Like other wild roes, its taste can vary slightly by season due to the salmon’s diet. Pink salmon roe is a favorite for sushi, blinis, and seafood platters, offering versatility for both everyday enjoyment and special occasions.

Sockeye Salmon Roe (Oncorhynchus nerka)

Sockeye salmon roe stands out for its bold, rich flavor and deep orange-red color. Its medium-to-small pearls have a firmer texture than pink or chum roe, making it a go-to choice for those who prefer an intense, savory seafood taste.

Harvested from wild sockeye salmon in Alaska and British Columbia, it is prepared in the Malossol style for a fresh, authentic taste. Because sockeye salmon feed on a diverse diet, the roe’s flavor may shift slightly between harvests, adding depth to every tin. Sockeye roe is especially well-suited for sushi, seafood salads, and canapés.

Coho Salmon Roe (Oncorhynchus kisutch)

Coho salmon roe is less common but sought after for its delicate flavor and attractive bright orange color. The pearls are smaller than pink or chum roe and have a smooth, mild, slightly buttery taste with gentle brininess. This makes coho roe an excellent choice for lighter dishes where subtlety is key.

It is typically harvested in smaller quantities from the Pacific Northwest and is often enjoyed in sushi, on toast points, or paired with crème fraîche. While not as widely available, coho roe has a dedicated following among seafood enthusiasts.

Chinook Salmon Roe (Oncorhynchus tshawytscha)

Chinook salmon, also called king salmon, produce some of the largest and most luxurious roe. The pearls are bright orange, with a rich, buttery taste and a slightly sweet briny finish. Chinook roe’s texture is firm yet tender, and its flavor is more rounded compared to other salmon caviars.

Harvested primarily in Alaska and British Columbia, chinook salmon roe is highly prized for special occasions and fine dining. Its rarity and size make it a premium choice for caviar lovers seeking an indulgent experience.

Choosing the Right Salmon Roe

From the large, show-stopping pearls of chum salmon roe to the delicate elegance of pink salmon roe, the bold punch of sockeye, or the rare luxury of chinook, each type of salmon roe offers a distinct experience. While our current selection focuses on premium chum, pink, and sockeye caviars, understanding the full range of salmon species allows you to explore new flavors and textures in the future.

Serving & Pairing Tips

• Always serve salmon roe well-chilled, using a non-metallic spoon to preserve flavor.
• Pair with blinis, toast points, sushi, or serve directly from the tin for a traditional experience.
• Complement with champagne, chilled vodka, or crisp dry white wine.

Whether you’re drawn to the rich briny-sweet flavor of chum roe, the refined balance of pink roe, or the bold taste of sockeye, salmon caviar remains one of the sea’s finest delicacies—celebrated for centuries and loved by seafood enthusiasts worldwide.