What is ikura in sushi?イクラ
This time, I looked into the various names and seasons for sushi ikura.
How to call ikura
【ikura】salmon roe イクラ
Salmon roe refers to fish eggs such as salmon and trout whose membranes have been removed. The word “salmon roe” originally came from Russia.
Another name for salmon roe is a ripe fish roe called “barako”, and in the Ainu region it is called “chiporo”. In addition, it is characterized by multiple aliases in each region of Japan, such as “Sujiko”, “Harako”, and “Gyoran”.
The peak season for ikura
Salmon roe is in season from September to November, which is the autumn season. During this period, autumn salmon spawn, so fresh salmon eggs are available. In particular, in Hokkaido, the region with the highest salmon catch in Japan, store sales of raw muscle roe and salmon roe begin in late August.
However, the season may vary slightly depending on the production area. For example, in Miyagi Prefecture, the season is from late October to late December, and in Niigata Prefecture, it is from late October to late November.
Salmon roe is the egg of autumn salmon, and chum salmon caught during this season is called “autumn salmon”. The female’s abdomen is packed with muscle cells. Salmon roe is made by removing the ovarian membrane of the muscle and loosening it one by one.
Salmon roe also contains a lot of astaxanthin, DHA, EPA, etc., and if you eat too much of it, it will not have any negative effects on your health. In particular, seasonal salmon roe contains abundant nutrients.
In order to enjoy delicious salmon roe, we recommend that you remember when you like it. The point to keep in mind when choosing seasonal salmon roe is that the flavor of salmon roe changes depending on when it is landed. Generally speaking, it is recommended to use salmon roe in the middle of the season, from late September to mid-October. Salmon roe at this age has soft skin, so you can enjoy the texture of salmon roe.
