Salmon Roe is the most colorful of all roe available ranging from golden amber to reddish orange. These large eggs are known for their distinctive pop when rolled between palate and tongue. Salmon roe have a much sharper and piquant taste than sturgeon caviar, and are a wonderful option served as hors-d?oeuvres. Salmon roe is a staple of Japanese cuisine, and it is often used in sashimi and sushi preparation. It makes a good introduction to roe and caviar appreciation because the taste, though distinctive, is accessible.
Constantly in search of distributors and purveyors catering to top professional chefs, L'Epicerie is proud to offer Paramount Caviar?s exquisite line to home chefs. Hossein Aimani, owner of Paramount Caviar, personally travels the world to choose the finest producers, and hand-selects and oversees the processing and shipping of all roe and caviar. Eric Ripert of Le Bernardin, Laurent Tourondel of Cello and BLT restaurants, Erik Blauberg of 21, Bill Telepan of Telepan, Tom Valenti of Ouest, and Matthew Seeber of Bid at Sotheby's are among the numerous chefs who trust and rely on the refined products provided by Hossein Aimani every day. We are confident that after one taste you will understand why Paramount Caviar is their choice and make it your choice for best caviar.