Salmon Caviar & Fish Roe

Strictly speaking, caviar is the salted roe of the sturgeon, but salmon caviar and other fish roes have a place of their own on the table. They bring colour, texture and flavour at a fraction of the price, and they are more forgiving in the kitchen. In Russia people talk of red and black caviar, red for salmon roe and black for sturgeon, and our Red & Black Caviar Gift Set with Vodka puts the two together. Keta Salmon Caviar is roe from wild Alaskan chum salmon and is widely regarded as the finest salmon caviar. Ours is Grade 1, meaning the largest, brightest and most even eggs, vivid red orange and big enough to pop properly on the tongue. Lumpfish Caviar, in black or red, has small, firm eggs and a salty flavour that caterers rely on for canapés, sushi and garnishes. Both are pasteurised in the jar for a longer shelf life. Arënkha, formerly sold as Avruga, is made in Spain from MSC certified smoked herring. Its glossy dark pearls look very like sturgeon caviar, but the flavour is gently smoky and savoury. Unlike real caviar it keeps its shape and colour under heat, so you can stir it through pasta at the last moment or spoon it over a jacket potato with soured cream. If you are looking for affordable caviar for a party, these roes are the answer: Lumpfish Caviar is £6 for 100g, Arënkha £20 and Keta £23.50. Spoon salmon caviar onto blinis with soured cream, scatter it over smoked salmon or use it to finish sushi. Keep every jar in the fridge and, once opened, treat it like fresh fish and eat it within two days.