You can helpexpand this article with text translated fromthe corresponding article in Russian. (April 2024)Click [show] for important translation instructions.
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Youmust providecopyright attribution in theedit summary accompanying your translation by providing aninterlanguage link to the source of your translation. A model attribution edit summary isContent in this edit is translated from the existing Russian Wikipedia article at [[:ru:Красная икра]]; see its history for attribution.
You may also add the template{{Translated|ru|Красная икра}} to thetalk page.
You can helpexpand this article with text translated fromthe corresponding article in Japanese. (May 2018)Click [show] for important translation instructions.
Machine translation, likeDeepL orGoogle Translate, is a useful starting point for translations, but translators must revise errors as necessary and confirm that the translation is accurate, rather than simply copy-pasting machine-translated text into the English Wikipedia.
Do not translate text that appears unreliable or low-quality. If possible, verify the text with references provided in the foreign-language article.
Youmust providecopyright attribution in theedit summary accompanying your translation by providing aninterlanguage link to the source of your translation. A model attribution edit summary isContent in this edit is translated from the existing Japanese Wikipedia article at [[:ja:イクラ]]; see its history for attribution.
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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.[2]
Red caviar is part ofRussian andJapanese cuisine. InJapan, salmon caviar is known asikura (イクラ) which derives from theRussian wordikra (икра) which means caviar or fish roe in general.[1]
In Japanese cuisine, it is usually marinated in salt orsoy sauce andsake. The seasoning used varies between households. Many families pickle red caviar using only soy sauce, but some usedashi instead of sake ormirin.[3]
