Ikura is a popular ingredient in Japanese cuisine. The large salmon eggs are typically cured then frozen. Later, they’re thawed and served on ikura don, in gunkan maki, or as sashimi.
Many different species of salmon are used to make ikura. But chum and pink salmon are probably the two most prized and popular species.
The curing process for salmon roe usually starts with salt. Sometimes soy sauce is used instead. Afterwards, if they’re frozen at very cold temperatures, they will lost a long time. This allows them to be available year-round.