Loki Fish Wild Salmon Caviar (Ikura)
Ikura, also known as salmon caviar, is a very nutrient-dense food, made from wild salmon eggs. Our ikura is harvested and processed on-board the F/V Njord, by owner-operated Loki Fish Co. of Seattle, and cured in small batches with a light salt brine to enhance flavor and preserve quality. Perfect spread on sprouted bread or gluten free bread, for making your own sushi, garnishing deviled eggs, or enjoying with cheese and crackers.
Ikura is chock-full of essential amino acids and omega 3 fatty acids:
One 1oz serving contains an average of 1,800mg of omega 3s and is packed with vitamins A, D, K2 (Activator X), and E.
Each 4oz jar contains roughly as many omega 3s as a one pound portion of wild salmon.
High in zinc, iodine, and the brain-building fatty acid DHA.
Fish eggs have been considered a sacred food since ancient times. Dr. Weston A Price noted the great lengths the natives of the Andes went to carry dried fish roe from sea level back to their villages high in the mountains - sometimes hundreds of miles - to supply those of childbearing age with the nutrients needed to make the healthiest of babies.
Each jar contains 4 oz of ikura. Shipped frozen.
Wild salmon roe and salt.
Shipped to you:
Frozen, with dry ice (continental USA only)
WHERE DOES THE WILD SALMON COME FROM?
Loki Fish Company is a family owned business based in Seattle, WA. Loki have earned a national reputation for its eco-conscious practices. They are certified sustainable by the Marine Stewardship Council. Their wild salmon is harvested in Southeast Alaska and the Puget Sound.
WHICH WILD SALMON FOODS ARE AVAILABLE ON YOUR SITE?
We offer fillets of Coho and Keta salmon, Ikura (salmon caviar), smoked pink salmon, and an organic smoked salmon spread.
WHAT IS THE DIFFERENCE BETWEEN COHO AND KETA SALMON?
Coho salmon fillets are flavorful and rich, great for entertaining. They do equally well grilled, baked, or pan-fried. When pan frying we suggest using traditional fats such as lard and coconut oil.
Keta salmon fillets are thick and meaty, with a mild flavor. They are great for marinating and grilling, and for individuals who don't like an overpowering salmon flavor.
I’VE HEARD SALMON CAVIAR IS A GOOD SOURCE OF OMEGA 3 FATS.
That’s correct! Salmon caviar is direct source of the brain-building fatty acid DHA, which is necessary for the brain and nerves. In fact a one ounce serving contains an average of 1,800mg of Omega 3! It also packs the fat soluble vitamins A, D, K2 (Activator X) and E.
HOW SHOULD I STORE THE SALMON ONCE IT ARRIVES?
We ship all of the salmon products frozen. They can be kept frozen for about 12 months after the production date, when the freezer temperature is set at zero or below.
When thawed, all salmon products should remain in the refrigerator until ready to eat. The salmon caviar can be refrigerated for 3-5 days after defrosting. Keep it in the coldest part of your refrigerator (not the door). The smoked salmon can be refrigerated for about 4 or 5 days after defrosting. The salmon spread should be consumed within 10 days of defrosting.
I’M CONCERNED ABOUT RADIATION FROM FUKUSHIMA. ISN’T THAT A PROBLEM?
We’ve looked into this and found that seafood taken from Alaska waters tested negative for radiation. You’re welcome to read the results provided by our salmon supplier Loki Fish Co. And from the Alaska Dispatch News you can also check out the more recent test results from November 30, 2015 here.
WHAT ABOUT MERCURY IN SALMON?
Salmon from Alaska's clean waters, because of their short life span, are reputed to be the lowest of the fish in mercury.
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