Wild Alaskan salmon roe — Bristol Bay and Copper River sourcing only. Gravlax-cured in Fleur de Sel and dashi. Never frozen after curing. The pearl, undisturbed.
OriginBristol Bay · Copper River
MethodGravlax · Fleur de Sel + dashi
Format30g / 50g / 100g · glass
Reserve from$48
— Bristol Bay · Copper River · cured at sea
The roe
Eight reasons it's Sovrano.
Most ikura is brined fast, frozen hard, and shipped warm. Ours is gravlax-cured at low temperature, never frozen after curing, and ships in hermetic glass on a single continuous cold chain.
Wild Alaskan salmon roe — Bristol Bay and Copper River sourcing only. The two purest salmon-runs on the continent.
Gravlax-cured in Fleur de Sel and a dashi infusion at low temperature — pearls retain their wall integrity, not blown out by salt.
Never frozen after curing. From cure to glass to cold-chain ship — one continuous refrigeration line.
Large, glossy orange pearls — pronounced umami with a gentle saline pop. Not the supermarket "popping" sensation; refined, restrained.
Premium grade equivalent to top-tier Tsar Nicoulai or Marky's ikura — at a third of the price-per-gram, in glass instead of tin.
Hermetic glass packaging in three sizes: 30g (one egg per teaspoon), 50g (a small toast for two), 100g (a tasting flight or a chef's prep).
Pairs with Preserved Amalfi Lemon on toast, or as a finishing bead for crudo applications. A single spoon transforms a plate.
Nutritionally rare: omega-3 EPA + DHA per gram is among the highest natural sources known. Plus vitamin D, choline, and selenium.
Specifications
Species
Oncorhynchus nerka / O. tshawytscha roe
Origin
Bristol Bay & Copper River, Alaska
Cure
Gravlax · Fleur de Sel + dashi
Cold chain
Continuous · never frozen post-cure
Format
30g / 50g / 100g hermetic glass
Kosher
OU certification pursued
Shelf life
10 weeks sealed (refrigerated) · 5 days opened
Pairs with
Toast, crème fraîche, blini, oyster crudo
Configure
Choose your size.
Three formats. Same roe. From taster to chef's prep — in hermetic glass.
Salmon roe from the same Late-Summer Yukon kings as our salmon jar. Wild, never farmed. Cured to traditional Japanese ikura method, in a soy-based gentle marinade that respects the egg, not the lab.
The cure
Eggs separated from the skein within hours of the catch, brief brine, soy-mirin marinade for 36 hours, drained, oil-finished, sealed in glass. Each egg is a perfect pearl when you open the jar.
At the table
— A single spoon over warm rice with sesame oil — Japanese chirashi style.
— On blini with crème fraîche.
— Garnish on the salmon jar's own contents — the same Yukon salmon, in both forms.
House standards
·From the same Yukon catch as our salmon — the egg matches the fish.
·Cured the Japanese way, oil-finished the Mediterranean way.
·OU certification pursued.
·Glass jar — you'll see every egg before you serve.
Questions
Why Yukon eggs?
Same reason as the fillet — fat content. Yukon eggs are larger and richer than any other king-salmon roe in North America.
How does it compare to commercial ikura?
Most commercial ikura is hot-cured in industrial soy mash with preservatives. Ours is gently brined, soy-marinated, oil-finished — no MSG, no sodium benzoate, no colour.
Storage?
Refrigerator only, sealed jar 12 months from pack date. Once opened, three days.
