Red caviar explained

Red caviar is a caviar made from the roe of salmonid fishes (various species of salmon and trout), which has an intense reddish hue. It is distinct from black caviar, which is made from the roe of sturgeon.[1]

Red caviar is part of Russian and Japanese cuisine. In Japan, salmon caviar is known as (Japanese: イクラ) which derives from Russian word (Russian: икра) which means caviar or fish roe in general.[1]

In Japanese cuisine, it is usually marinated in salt or soy sauce and sake. The seasoning used varies from household to household. Many families pickle red caviar using only soy sauce, but some use dashi instead of sake or mirin.[2]

Russians enjoy red caviar appetizers (zakuski) on buttered bread[3] or on a blini (Slavic crêpes).[4] Caviar on blini may be paired with sliced salmon and champagne, especially on such occasions as Russian New Year's Eve.[5]

References

  1. Nichola Fletcher, Caviar: A Global History (Reaktion Books, 2010), p. 90–91.
  2. Web site: いくらの醤油漬け 北海道 うちの郷土料理:農林水産省. 2020-08-13. maff.go.jp.
  3. Web site: Guzeva. Alexandra. 2020-12-29. 5 dishes every Russian has on their New Year table. 2021-04-19. www.rbth.com. en-US.
  4. Web site: These Russian Blinis are Perfect for New Year's Eve The Nosher. 2021-04-19. My Jewish Learning. 23 December 2020 . en-US.
  5. Web site: Blini with caviar: a sophisticated way to spoil yourself. 2021-04-19. The Spectator. 8 January 2021 . en-US.

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