Posts Tagged ‘Coho salmon’
Salmon Caviar
Salmon caviar has grown in popularity because of two main reasons. It is red and can help accent a dish better that black caviar. It is also less expensive so more people, who happen to be on a smaller budget, can enjoy its flavor. These are large eggs that have an intense flavor while presently being in an abundant supply.
The roe of the salmon is large and red in color for those that live in the salt waters of the oceans but spawn in the fresh waters of the rivers and streams inland. The red is thought to be a byproduct of the fresh water and the diet the salmon digest on their trip upstream. There is also another variety of salmon caviar that comes from the salmon farms of the great lakes in North America. Because these fish live exclusively in fresh water, their roe has a bright orange color.
The most common salmon caviar is from the Alaska Chinook and Coho species of salmon. Other species from which their roe is also harvested include King, Chum, Pink, Sockeye, Atlantic, Steelhead, and trout.
The nutrient facts of salmon or red caviar of a 1 ounce serving are as follows. There are 70 calories, of which 50 are from the fat content of the roe. There is 1g of total fat, 20g of carbohydrates, 1 mg of cholesterol, 1 mg sodium and 1mg of potassium.
Vitamins that are present in salmon roe are Vitamin A, C, D, E, K, B1, B21, B3, B6, Calcium and Iron.
Unlike their black cousin that is generally only consumed plain on a cracker, this caviar is frequently eaten with Gouda cheese, crisp bread, milk, and butter,.
The Salmon caviar is harvested from both wild and farmed species for the market place. On the farms, this roe is harvested in a non-destructive manner so the fish lives after the roe is extracted. This contributes to the bountiful supply and low processing of this delicacy.
Nice video of native salmon spawning in their natural habitat.
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