OM Wild Alaska Salmon Roe

Both are salmonid roe rather than true sturgeon caviar, but this comes from wild-caught Pacific salmon in Alaska, while OM Trout Roe comes from farm-raised rainbow trout. Salmon roe tends to run a bit larger and firmer in pearl size, with a rich, ocean-forward flavor, while trout roe is generally milder and more budget-friendly. If sushi or a bolder briny pop is the goal, this is the better fit; for everyday dishes like avocado toast or pasta, trout roe works just as well at a lower price point.

It means the salmon are caught in the wild rather than farm-raised, in this case from the cold waters off Alaska, then processed fresh to preserve each pearl. Wild-caught salmon roe generally has a firmer texture and more pronounced ocean flavor than farmed alternatives, since the fish's diet and environment aren't controlled.

It's naturally rich in omega-3 fatty acids, along with protein and other nutrients found in salmon roe. As with other roe and caviar, it's a nutrient-dense, protein-forward addition to a meal rather than a full protein source on its own.

It's well suited to elevating sushi and sashimi, or spooned over gourmet appetizers with crème fraîche for a refined touch. Its firmer, larger pearls hold their pop well, so it also works scattered over deviled eggs or a simple blini spread.

It comes in 125g, 250g, and 500g tins. For a few people trying it as an appetizer, 125g is enough for a light tasting; 250g suits a small gathering or several servings over sushi; 500g is better for entertaining a larger group or if you plan to use it across multiple meals. Check the FAQ page for storage and handling once opened.