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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.Nichola Fletcher, Caviar: A Global History (Reaktion Books, 2010), p. 90–91.
Although commonly referred to as caviar, red caviar is not considered "true caviar" under the traditional definition, which restricts the term to salted roe from sturgeon species (family Acipenseridae). In culinary and regulatory contexts, particularly in Europe, red caviar is classified as fish roe or caviar substitute. In North America, however, the term “caviar” may legally be used for non-sturgeon roe, provided the species name (e.g. "salmon caviar") is included on the label. Difference between caviar and roe — Lemberg UK. Retrieved 23 April 2025.
Red caviar is part of Russian cuisine and Japanese cuisine. In Japan, salmon caviar is known as (イクラ) which derives from the Russian language word (икра) which means caviar or fish roe in general.
In Japanese cuisine, it is usually marinated in salt or soy sauce and sake. The seasoning used varies between households. Many families pickle red caviar using only soy sauce, but some use dashi instead of sake or mirin.
Russians enjoy red caviar appetizers ( zakuski) on buttered bread, or on blini (Russian cuisine crêpes). Caviar on blini may be paired with sliced salmon and champagne, especially on such occasions as New Year's Eve.
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