Trout Ikura is flown direct from Japan.
Fish Eggs are very high in Omega-3 fatty acids and are a rich source of Vitamin B-12. Crucial for proper brain function, Omega-3 fatty acids also helps improve eye health.
Often marinated in Shio or Tare (Soy or Salt), its bouncy texture and burst of flavour when popped in your mouth is something you would not want to miss out on and experience the difference.
Texture: Pops in your mouth when chewed
Taste: Salty, briny with a somewhat sweet ending
Colour: Bright orange/red
Ikura is best eaten with/as
As a salty element in any dish!
To Defrost / To Store
Leave in the fridge for 24 hours OR
Leave under running water for 30min
Do Not re-freeze Ikura after it has thawed and defrosted.
Once defrosted, keep refrigerated and consume within a month, or you can defrosted 20% and partition and frozen it the half.