Ikura Keta Salmon Caviar (Roe)
2 oz jar |
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NOTE: To ensure optimal quality, our 1-jar and 3-jar options (FSE201 and FSE203) must be ordered with at least one other perishable (cold) product.
- Resealable glass jar
- Excellent "first food" for infants
- Richest food source of omega-3s
- Richest food source of phospholipid-form omega-3s
- Sustainably harvested
- Product of USA
Delicate salmon roe – called "ikura” in Japan – is highly prized by caviar lovers around the world.
Native Alaskans report that salmon roe is an excellent first semi-solid food for infants, introduced at about eight months.
Not only does it provide ample omega-3s for the rapidly growing brain and neural system, salmon roe also helps establish a life-long taste for seafood and its many potential health benefits.
Keta roe boasts remarkably high levels of omega-3s (EPA and DHA), averaging 1,800 mg per 1 oz serving (USDA data).
This is only a bit less omega-3 fat than occurs in a 3.5 oz serving of king salmon, and significantly more than in a 3.5 oz serving of sockeye or silver salmon.
In addition, salmon roe is extraordinarily rich in phospholipid-form omega-3s — 40 to 70% of total omega-3s, versus 1% in salmon flesh — which are extraordinarily well absorbed by the fetal brain.
Ikura: A superior source of highly absorbed omega-3s
Research from Canada's University of Guelph* showed that keta salmon caviar (ikura) is "an exceptionally abundant source of omega-3 fatty acids [and a] richer source of EPA- and DHA-containing PLs [phospholipids] than commercially available krill oil supplements.”
As the study's authors noted, "Results from some clinical trials have reported an enhanced bioavailability of krill oil over that of conventional fish oils, which has been speculated to be an effect of krill’s unique enrichment of EPA-and DHA- in the phospholipid form. Often dismissed as extravagant delicacy caviar represents a rich source of both omega-3 fatty acids and dietary phospholipids.”
And while krill oil is unusually rich in in phospholipid-form omega-3s — compared with other fish and marine oils — salmon roe is an even richer source.
In fact, the Canadian study* found that the amounts of EPA and DHA-containing phospholipids in one serving of salmon caviar were almost eight times greater than the amount in one capsule of krill oil: 1097±34 mg vs. 138±8 mg. (Lacombe RJS et al. 2014).
On a practical basis, the Canadian study found that the amounts of phospholipid-form EPA and DHA in one serving of salmon caviar were almost eight times greater than the amount in one capsule of krill oil: an average of 1097mg vs. an average of 138mg.
Further, according to biomedical scientist Rhonda Patrick Ph.D., phospholipid-form omega-3 DHA is exceptionally well absorbed by the fetal brain.
She also notes that 40% to 70% of the omega-3 DHA in salmon roe occurs in the phospholipid-form, versus only 1% of the DHA in salmon flesh.
What People Say
"I absolutely adore your Ikura! ... Time to go fetch more from the freezer..." – Andrea Frankel
Phospholipids vs. other omega-3 forms: Sources
- Burri L et al. Marine omega-3 phospholipids: metabolism and biological activities. Int J Mol Sci. 2012 Nov 21;13(11):15401-19. doi: 10.3390/ijms131115401.
- Lacombe RJS, Tran S, Piekarski J, Holub BJ. The direct comparison of the omega-3 phospholipid content in krill oil supplements and salmon caviar. University of Guelph. 2014.
- Murru E, Banni S, Carta G. Nutritional properties of dietary omega-3-enriched phospholipids. Biomed Res Int. 2013;2013:965417. doi: 10.1155/2013/965417. Epub 2013 Jul 31. Review.
- Ramprasath VR, Eyal I, Zchut S, Jones PJ. Enhanced increase of omega-3 index in
healthy individuals with response to 4-week n-3 fatty acid supplementation from krill oil versus fish oil. Lipids Health Dis. 2013 Dec 5;12:178. doi: 10.1186/1476-511X-12-178.
- Rossmeisl M et al. Metabolic effects of n-3 PUFA as phospholipids are superior to triglycerides in mice fed a high-fat diet: possible role of endocannabinoids. PLoS One. 2012;7(6):e38834. doi: 10.1371/journal.pone.0038834. Epub 2012 Jun 11.
- Schuchardt JP et al. Incorporation of EPA and DHA into plasma phospholipids in response to different omega-3 fatty acid formulations--a comparative bioavailability study of fish oil vs. krill oil. Lipids Health Dis. 2011 Aug 22;10:145. doi: 10.1186/1476-511X-10-145.
Learn this food's omega 3/6 balance, and why it matters.
Average Ratings: 4.5Write a ReviewDisclaimer: Product reviews are provided for informational purposes only and reflect the views and opinions of customers and not those of Vital Choice. Vital Choice does not verify or endorse any health-based claims made in these reviews. Reviews containing health claims will be removed.
"caviar" Review: It was very fishy. I ate salmon caviar before and do not remember it being that fishy before. I read many good reviews on this caviar and wonder if my order was different in some ways or if I don't like caviar anymore but i used to love it. Hello Henrieta, Our Customer Service Team would like to reach out to you to discuss your order.
"FAIR" Review: It was fair and nicely priced. Very salty. - Thank you for sharing your feedback. Ikura in general does have a salty taste. We use only a 3% salt to water brine when processing our Ikura which is much lower than typical ikura on the market.
"Great tasting" Review: I thought that the price was very fair considering the quality.
Read more reviews >
Nutrition & IngredientsIngredients: Wild Keta (chum) salmon roe (eggs), water, salt.
Nutrition FactsSalmon Caviar (Ikura) - 2 ozServing Size 1 oz (28g)Number of servings: 2
Amount Per ServingCalories 70 Calories from Fat 33
% Daily Value*Total Fat 4g 6%Saturated Fat 1g 5%Trans Fat 0g 0Cholesterol 48mg 16%Sodium 308mg 13%Total Carbohydrate 2.5g 1%Dietary Fiber 0g 0Sugars 0g 0Protein 9g
Vitamin A 3% • Vitamin C 0%
Calcium 2% • Iron 3%
Serve Ikura with crackers, bread, and/or and celery stalks, or over fresh steamed rice or soba noodles.
Keep frozen at or below 0° F (-18° C) and use within six months. Ikura stored in frost-free freezers should be used within 3 months.
Thawing should take place slowly in order to preserve quality. Thaw in unopened jar, under refrigeration at or below 38 degrees Fahrenheit (3 degrees Celsius). Once thawed, serve immediately.
Serve ikura with crackers, bread, and/or and celery stalks, or over fresh steamed rice or soba noodles.
ShippingFrozen foods are packed with dry ice
and ship Monday through Wednesday (except holidays).
Frozen foods ship via 2nd Day Air service or 1-3 Day Express Ground service, depending on shipping date and destination.
Standard Shipping Fees
- Up to $49.99 = $4.95 shipping
- $50 - $98.99 = $9.95 shipping
- $99 and over = FREE shipping
- We cannot ship perishable goods to PO boxes.
- Free standard shipping applies to all orders of $99 or more sent to any U.S. street address.
- Perishable shipments to Alaska and Hawaii are subject to surcharges; please see our Shipping page.
- Orders placed Saturday, Sunday, Monday, or before 10 AM Tuesday will ship on Tuesday* to arrive 1-3 days later.
- Orders placed between 10 AM Tuesday and 10 AM Wednesday will ship on Wednesday* to arrive 1-2 days later.
- Orders placed after 10 AM on Wednesday through 12:00 midnight Friday will ship on Monday* to arrive 1-3 days later.
For more information, see our Shipping page.