Are you eager to try new healthy delicacy? Red salmon caviar is surprisingly healthy and its starting to gain popularity. Why? When people hear the word “caviar”, they usually think of high class citizens, spreading a greenish-black delicacy onto a finest craft bread. However, caviar is not available for rich and famous only. In fact, anyone can eat caviar and should eat it because it has many good properties.
Canadian red caviar is harvested roe from different types of salmon: Chum, Wild Pink, Sockeye, Coho King (Spring) and more. When its collected, the roe must be stored in very cold temperatures as the oils in the roe, which make the caviar taste so delicious, will spoil very easily; our caviar makes its way from Alaska or British Columbia in freshly frozen containers.
The taste of red caviar depends on which fish it came from, how it was handled and whether it was collected from wild or farmed fish. The taste is slightly salty and gritty with a semi-mild fishy taste. It is not an overpowering flavor, and can be added to different dishes to add a certain buttery taste. However, it does not have a strong fishy odor and is described as having a lovely ocean breeze smell. Red caviar can be a casual meal or a very formal feast, depending on what you pair with it. For a more casual snack, you could place the caviar on rye bread, or if you would like a more formal dinner, it can be placed on top of gourmet meals as a garnish.