Lots of folks make ikura here and it is not bad at all. The eggs are run through a screen to separate them and brined for about 15 minutes in a very cold, salty brine.
Different salmon produce very different results. Chum (dog, or now keta) produce the biggest eggs and are generally the most prized. Pinks are a bit behind them, then kings, while reds and silvers bring up the rear.
Chum eggs are a bit too big for my taste. There are lots of other ways they are used, too.
Ikura mixed in with eggs and scrambled is pretty good.
Last edited by Sitka deer; 03/22/17. Reason: Auto-correct sucks!
