Ikra

Ikra is a term used in several languages, most prominently in Russian, to refer to fish eggs, especially those processed for consumption. In Russian usage, ikra (икра) covers roe from various fish species and is commonly associated with what English speakers call caviar in its more prestigious forms, as well as other salted or prepared roe products. The word can also describe roe in general, including non-caviar varieties.

Culinary use and varieties vary by species and processing. Black ikra refers to sturgeon roe, typically cured and aged as traditional caviar. Red ikra denotes roe from salmon, trout, or other fish, which is generally lighter in color and often milder in flavor. Roe can be sold salted or brined, pasteurized for shelf stability, or used fresh in some cuisines. Ikra is a staple in Russian and other Post-Soviet culinary traditions, where it is commonly served on bread, with butter, or as a topping for blini and other dishes. In global markets, ikra products may be marketed under various names, emphasizing tradition, luxury, or everyday use.

Production and regulation of ikra involve fish harvesting, roe extraction, and careful processing to preserve texture and flavor. Sustainability considerations and species protections influence available products in different regions. Nutritionally, ikra is high in protein and omega-3 fatty acids, with notable sodium content in many salted varieties.

Geographically, Ikra is also used as a place name in some parts of Russia, where it denotes rural localities. In summary, ikra encompasses both the culinary term for fish eggs and a broader cultural and geographic presence.