SPHERIKA, salmon roe (KETA)

Wild chum salmon (Oncorhynchus keta) roe cured in brine.
Its thin membrane bursts gently when bitten, releasing an explosion of marine flavor.
Origin: Alaska.

They are ideal to eat by the spoonful, on toast or montaditos, in salads, Japanese dishes, and as an accompaniment to fish.

• Also known as ikura or red caviar, salmon roe is the most prized after sturgeon roe (caviar).
• Natural ingredients: only roe and salt.
• Non-GMO and gluten-free.
• Roe is a food rich in omega-3 fatty acids and vitamin B12.
• High in protein.
• Notable mineral content, particularly selenium and phosphorus.
• One dessert spoon covers half the NRV/day of vitamin B12. It also contains vitamins A, C, D, and E.
• Long shelf life: 12 months from
  production and 3 days after opening.
• Storage temperature: between 2 ºC and 7 ºC.