They are called ‘pearls of fire’. Salmon eggs (scientific name ONCORHYNCHUS KETA) come mainly from the United States, especially Alaska and the State of Washington. The eggs are extracted from wild salmon fished with nets during a July to December fishing season. Their quality depends on two fundamental criteria: maturity and freshness. The ideal level of salt is between 4 and 4.5% which enhances conservation at a controlled temperature for several months. They are much in demand in Europe (300 – 400 tonnes every year) where they are eaten like caviar. CaviarPassion.com’s suppliers provide a very high-quality product which is made available to you at a price close to that found in the supermarket.