SPHERIKA, salmon roe (PINK)

Wild salmon roe, slightly smaller than the Keta variety, with a firm texture. Its thin skin gives way gently when bitten, releasing an explosion of marine flavor.

They are ideal to eat by the spoonful, on toast or montaditos, in salads, Japanese dishes, and to accompany fish

• Also known as ikura or red caviar, salmon roe is the most prized after sturgeon roe (caviar).
• 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 provides half the daily reference intake 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.