Red Caviar — FAQ | London Caviar House

Question 1

What is red caviar?

Accepted Answer

Red caviar is the roe of Pacific salmon species, including Keta (chum salmon), Nerka (sockeye salmon) and Gorbuscha (pink salmon). Unlike black caviar from sturgeon, red caviar has larger, more vibrant pearls with a clean, oceanic flavour that is brighter and more robust. It is a celebrated delicacy across Russian, Japanese and Scandinavian culinary traditions.

Question 2

What is the difference between Keta, Nerka and Gorbuscha red caviar?

Accepted Answer

Keta (chum salmon) produces the largest pearls with a mild, clean, elegant flavour — widely considered the finest red caviar. Nerka (sockeye salmon) has deep crimson, smaller pearls with an intense, rich taste. Gorbuscha (pink salmon) is the most widely available, with bright orange pearls and a delicate, approachable flavour. All three are wild-caught from Pacific waters.

Question 3

Is red caviar the same as salmon roe?

Accepted Answer

Yes — red caviar and salmon roe refer to the same product. In Russian culinary tradition it is called 'lososevaya ikra'; in Japanese cuisine the same product is known as 'Ikura'. The term 'red caviar' is used primarily in Russian, Eastern European and UK luxury food contexts, while 'salmon roe' is more common in Japanese and sushi restaurant settings.

Question 4

Can I freeze red caviar?

Accepted Answer

Yes — unlike black sturgeon caviar, red salmon caviar can be frozen without significant quality loss. Our frozen 500g packs of Keta and Ikura caviar are ideal for larger quantities and extended storage. Fresh (non-frozen) red caviar should be refrigerated at 0–4°C and consumed within 3–5 days of opening.

Question 5

How do I serve red caviar?

Accepted Answer

Red caviar is wonderfully versatile. Serve it on blinis with crème fraîche and dill, spoon it over freshly scrambled eggs, use it to top sushi or hand rolls, or arrange it on lightly buttered toast points. It also makes a striking garnish for cold seafood platters. Red caviar pairs beautifully with dry Champagne, crisp white wine or ice-cold vodka.

Question 6

How much red caviar do I need per person?

Accepted Answer

For blinis as a starter or canapé: 20–30g per person. As part of a seafood platter: 30–50g per person. Our 100g jars serve 3–5 people as a canapé topping; our 240g and 500g formats are ideal for larger gatherings or as a regular household purchase.

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Basket Content:

Chum Salmon (Keta) Caviar, Frozen, 500g