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Red caviar is a caviar made from the roe of salmonid fishes (various species of salmon and trout), which has an intense reddish hue. It is distinct from black caviar, which is made from the roe of sturgeon.[1]
Red caviar is part of Russian and Japanese cuisine. In Japan, salmon caviar is known as ikura (イクラ) which derives from Russian word ikra (икра) which means caviar or fish roe in general.[1]
In Japanese cuisine, it is usually marinated in salt or soy sauce and sake. The seasoning used varies from household to household. Many families pickle red caviar using only soy sauce, but some use dashi instead of sake or mirin.[2]
Russians enjoy red caviar appetizers (zakuski) on buttered bread[3] or on a blini (Slavic crêpes).[4] Caviar on blini may be paired with sliced salmon and champagne, especially on such occasions as Russian New Year's Eve.[5]
References
edit- ^ a b Nichola Fletcher, Caviar: A Global History (Reaktion Books, 2010), p. 90–91.
- ^ "いくらの醤油漬け 北海道 | うちの郷土料理：農林水産省". maff.go.jp. Retrieved 2020-08-13.
- ^ Guzeva, Alexandra (2020-12-29). "5 dishes every Russian has on their New Year table". www.rbth.com. Retrieved 2021-04-19.
- ^ "These Russian Blinis are Perfect for New Year's Eve | The Nosher". My Jewish Learning. 23 December 2020. Retrieved 2021-04-19.
- ^ "Blini with caviar: a sophisticated way to spoil yourself". The Spectator. 8 January 2021. Retrieved 2021-04-19.
- ^ Bledsoe, G.E.; Bledsoe, C.D.; Rasco, B. (May 2003). "Caviars and Fish Roe Products". Critical Reviews in Food Science and Nutrition. 43 (3): 317–356. doi:10.1080/10408690390826545. ISSN 1040-8398. PMID 12822675. S2CID 35039858.
- ^ Saeki, Hiroki; Shimizu, Yutaka; Takeda, Hirofumi (2022), "Fish roe products of Japan", Fish Roe, Elsevier, pp. 211–242, doi:10.1016/b978-0-12-819893-3.00004-7, ISBN 9780128198933, retrieved 2022-12-09
- ^ UEDA, Tatuhiro (1951). "On the Theoretical Coefficients of Performance of Multi-Medium and Multi-Stage Compression Refrigerating Cycles". Transactions of the Japan Society of Mechanical Engineers. 17 (62): 78–83. doi:10.1299/kikai1938.17.62_78. ISSN 0029-0270.