Sushi Roe

Common types of roe used in sushi include salmon roe (Ikura), flying fish roe (Tobiko), and herring roe (Kazunoko). Other types, such as cod roe, also exist. Each type of roe has a different color, texture, and flavor, making them suitable for various types of sushi.

The origin of sushi roe varies depending on the type of fish. For example, Russia and Iran are major producers of sturgeon caviar; Weihai in Shandong, China, produces herring roe; Zhangzhou in Fujian, China, produces green crab roe; and herring roe is often made using Icelandic willow roe and Canadian herring.

Sushi Roe Types:

Salmon Roe (Ikura): Orange-red in color, with larger granules, a soft texture, and a delicious flavor. It is often used as a garnish for gunkan-maki (battleship rolls) and nigiri sushi, or eaten directly as sashimi. Its bouncy texture brings a unique marine flavor to sushi.

Flying fish roe (Tobiko): Small and crunchy, in various colors (commonly red, orange, green, black, etc.), with a slightly salty taste and a crunchy texture. Flying fish roe is often used in gunkan sushi or as a garnish for rolls, enhancing visual appeal and adding a refreshing taste.

Herring roe (Kazunoko): Yellow or light golden in color, with a firm, chewy texture. Suitable for pairing with richer ingredients, often appearing in festive dishes to decorate gunkan rolls or nigiri sushi.

Sea urchin roe (Uni): Smooth in texture, with a rich, sweet flavor, usually used directly in gunkan rolls. Sea urchin roe is a premium fish roe, emphasizing its original flavor, and is suitable for pairing with a small amount of wasabi or shiso leaves.

Refrigeration and Freezing Preservation

Sealed Storage: Place the roe in an airtight container, cover tightly with plastic wrap to remove air, and then close the lid.

Refrigeration: Refrigerate the sealed roe (recommended below 4°C), suitable for short-term consumption. Frozen: Large quantities can be frozen for storage. Note that freezing may affect the texture; thaw thoroughly before consumption.

Nutritional Value: Fish roe is rich in protein, fat, minerals, and vitamins. It is high in protein and fat, contains abundant phospholipids and vitamins A, B, and D. Furthermore, fish roe contains abundant ovalbumin, globulin, ovomucoid, and roe scale protein, all essential nutrients for the human body.    

Contact

Beijing Shipuller Co., Ltd

Whats App: +86 13683692063

Web: https://www.yumartfood.com/