Fish Roe
Herring | Salmon | Pollock | Cod

Herring Roe (Kazunoko). Most of Alaska's roe herring harvest occurs during the annual spring fisheries starting in Southeast Alaska in March and ending near Nome in June. Traditionally sold over the New Year as a gift in Japan, Kazunoko now sells year-round with most consumed in sushi restaurants.

Fish Roe has long been a staple in Asian and European diets and is increasingly becoming popular in the US market where consumption of sushi is gaining favor. At Icicle, we process and sell these types of roe:

 
Nutrition and RecipesClose
Nutrition Facts
  • Serving Size: 1 oz
  • Calories: 60
  • Total Fat: 2g
  • Cholesterol: 145mg
  • Protein: 9g
  • Iron: 0mg
  • Sodium: 390mg

Salmon Roe (Ikura). This fully processed product (individual eggs) is produced mostly from chum and pink salmon. In addition to the traditional preference in Asia for this delicacy known as Ikura, both Western Europe and Russia have increasing appetites for "salmon caviar." In Japan, it's consumed year round in high-end sushi shops, upper tier restaurants and through retail.

Salmon Roe (Sujiko). Much of the sockeye roe harvest is sold in-sac (as sujiko), though some is used for caviar. Sockeye caviar can have a slightly bitter natural finish and has a shorter shelf life than other species due to the natural fats found in the yolk of the eggs.

Frozen Green Salmon Roe. We produce unprocessed salmon roe at many of our plants throughout the summer salmon season. The largest volume comes from pink salmon and is processed at our Petersburg plant. Icicle processing vessels also process green roe in other areas of Alaska. The product is popular in Eastern Europe, where it is further processed into salted caviar.

Fish Roe has long been a staple in Asian and European diets and is increasingly becoming popular in the US market where consumption of sushi is gaining favor. At Icicle, we process and sell these types of roe:

 
Nutrition and RecipesClose
Nutrition Facts
  • Serving Size: 1 oz
  • Calories: 60
  • Total Fat: 2g
  • Cholesterol: 145mg
  • Protein: 9g
  • Iron: 0mg
  • Sodium: 390mg

Pollock Roe (Tarako). Pollock is harvested most months of the year in the Bering Sea, but the roe in January and February is prized by Asian buyers for its color, texture and taste. The product is consumed mostly in Japan throughout the year in sushi shops, mid-tier restaurants and through retail.

Fish Roe has long been a staple in Asian and European diets and is increasingly becoming popular in the US market where consumption of sushi is gaining favor. At Icicle, we process and sell these types of roe:

 
Nutrition and RecipesClose
Nutrition Facts
  • Serving Size: 1 oz
  • Calories: 60
  • Total Fat: 2g
  • Cholesterol: 145mg
  • Protein: 9g
  • Iron: 0mg
  • Sodium: 390mg

Cod Roe. Harvested from January through March, cod roe is popular in the Asian and European markets. We grade our cod roe for maturity and quality and freeze it in 7.5 kg blocks, with three blocks to a master carton.

Fish Roe has long been a staple in Asian and European diets and is increasingly becoming popular in the US market where consumption of sushi is gaining favor. At Icicle, we process and sell these types of roe:

 
Nutrition and RecipesClose
Nutrition Facts
  • Serving Size: 1 oz
  • Calories: 60
  • Total Fat: 2g
  • Cholesterol: 145mg
  • Protein: 9g
  • Iron: 0mg
  • Sodium: 390mg
Purchase Contact

If you are interested in purchasing our products please contact:

  • Phone: 206.282.0988
  • Fax: 206.282.7222