They are called ‘pearls of fire’. Salmon eggs (scientific name ONCORHYNCHUS KETA) come mainly from the United States, especially Alaska and Washington State. The eggs are extracted from wild salmon fished with nets during a fishing season between July and December.
Their quality depends on two fundamental criteria: maturity and freshness. The ideal salt level for salmon eggs is 4 - 4.5% which enhances conservation at a controlled temperature for several months. They are in great demand in Europe (300 – 400 tonnes/year) where salmon eggs are eaten like caviar.
The suppliers of CaviarPassion.com provide extremely high-quality salmon eggs, which are offered at prices close to those found in supermarkets.
Six months between 0 and 4 degrees.