Fish roe is among the oldest documented food preparations. Long before caviar was codified by the Russian tsarist courts, fishermen along the northern and Mediterranean shores preserved the roe of local species: herring, lumpfish, mullet or salmon. The tradition lives on in Scandinavian, Slavic and Japanese cuisines (ikura), where salmon roe is a signature.
Our selection follows in this lineage. The wild salmon roe we offer is chosen for the quality of its pearls, the consistency of its aromatic profile and full transparency on its origin. It extends the Caviar House commitment to celebrating the full richness of seafood, from the rarest caviar to more accessible references for everyday enjoyment.
