Peter-Pan Red Caviar

Fish roe (salmon), salt are the ingredients.

The most popular type of seafood dish is roe from pink salmon (Oncorhynchus gorbuscha). Ikura’s flavor is universal, and it can fluctuate in hue from orange when frozen to bright orange when thawed. It also has a lovely aroma. A 5 mm diameter egg is considered to be large. Given the weak nature of the egg shell, the eggs may break and produce juice.

highest standards for production
Given that Peter Pan Seafoods Co.’s facilities are situated right on the coast in Alaska, the time from fishing to processing is usually 12 to 15 hours or less. It is possible to obtain caviar of the greatest quality since every step of production is meticulously planned and rigorously supervised. Pink salmon that is whole is transported to the facility and stored in cold water.

Fish eggs are retrieved, cleaned, and salted. All produced roe is graded by a foreign expert from Japan after passing the primary steps of manufacturing, assigning it one of three grades: 1, 2, or 3. Then, at a temperature of -40°C, it is packed and frozen in powerful freezers. Instant freezing makes it possible to maintain all of caviar’s beneficial properties.

advantages of salmon roe
Omega-3 fatty acids are abundant in red caviar, as are antioxidants, vitamins B12, C, E, and D, as well as folate, thiamine, and selenium. Salmon roe has 6 grams of protein per ounce. Due to the high concentration of vitamins A, B2, B6, B12, and zinc in salmon caviar—all of which are beneficial for men—this food is also a potent aphrodisiac.
Natives from the Tlingit tribe in Alaska have used pink salmon caviar for hundreds of years because it is a great source of vitamins for children over 1.5 years of age. Due to the high quantities of omega-3 DHA, it aids in the development of a child’s healthy brain, while omega-3 EPA is required for a healthy immune system.