This is our first time to serve Sujiko, fresh salmon roe.
It is same as Ikura, Salmon roe.
Sujiko is just like th epicture, just come out from stomach. It get together.
I have to remove skin and take each by each.
Then, it become Ikura.
And we normally serve frozen Ikura all season. And this Ikura is salty because of salted.
I always wash and soak in dashi soy sauce but it is still salty.
Fresh Ikura is available only 1 month.
Eating season is good.