Chum Salmon Roe is harvested from wild-caught chum salmon (Oncorhynchus keta) in the cold, pristine waters of the North Pacific. Considered one of the most premium types of red caviar, it is prized for its large pearls, vibrant color, and rich, briny-sweet flavor. Known for its striking visual appeal and satisfying pop, this caviar is a favorite among gourmet chefs and seafood connoisseurs alike.
The pearls of Chum Salmon Roe are larger than most salmon caviars, noticeably bigger than those of pink or sockeye salmon. They range in color from bright golden-orange to deep amber, offering a luxurious presentation and a bold, ocean-fresh taste. Prepared in the traditional Malossol style, meaning “little salt,” it preserves the roe’s natural character while enhancing its smooth, delicate texture.
Because it is sourced from wild salmon, the flavor profile of Chum Salmon Caviar can vary slightly from batch to batch depending on the fish’s seasonal diet, adding a unique and authentic touch to every tin. This natural variation is part of what makes wild-caught caviar so sought after by true enthusiasts.
Perfect for high-end entertaining, special occasions, and fine dining experiences, Salmon Roe Chum Caviar is ideal for serving on blinis with crème fraîche, topping sushi, or enjoying directly from the tin with a mother-of-pearl spoon. Its impressive pearl size, refined taste, and premium quality make it a standout choice for any caviar spread.
Q&A – Salmon Roe Chum Caviar
Where does Salmon Roe Chum Caviar come from?
It is harvested from wild-caught chum salmon (Oncorhynchus keta) in the cold, clean waters of the North Pacific.
Why is Chum Salmon Caviar considered premium?
Its large pearls, vibrant color, and rich, balanced flavor make it one of the most prized varieties of red caviar.
How large are the pearls?
They are on the larger side among salmon roes, bigger than pink salmon and sockeye salmon pearls, and have a distinctive, satisfying pop.
What does it taste like?
It offers a rich, briny flavor with gentle sweetness and a smooth, delicate texture, enhanced by the traditional Malossol low-salt preparation.
Does the flavor vary?
Yes, as a wild product, its taste can vary slightly between batches depending on the fish’s seasonal diet, contributing to its authenticity and appeal.
How should it be served?
Serve well-chilled with a non-metallic spoon. Enjoy on blinis, sushi, or toast points, paired with champagne, chilled vodka, or dry white wine.
Is it wild or farmed?
It is 100% wild-caught from sustainable fisheries, ensuring natural flavor and premium quality.