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.