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Salmon roe is the large, glossy orange eggs of salmon, sold salted as ikura or still in the egg sac as sujiko and served on rice, eggs and blini. USDA SR Legacy has no salmon roe entry, so this guide uses the nearest one, Fish, roe, mixed species, raw, which lists 143 calories per 100 g with high vitamin B12, vitamin D and cholesterol. Below: what salmon roe is, salmon roe nutrition, is salmon roe healthy, how it compares with caviar, what allergy reports and CDC pregnancy guidance say, and how to serve it.
Peptide Labs does not sell salmon roe or roe products. This article is general nutrition information, not medical advice.
Key Takeaways
- Ikura is separated salmon eggs; sujiko is salmon roe still in the egg sac, as a 2023 study of roe products describes them.
- Under FDA labeling policy, salmon roe prepared with salt may be sold as salmon caviar, not as plain caviar.
- USDA has no salmon roe entry; the nearest, raw mixed-species roe, lists 143 calories per 100 g.
- That USDA entry supplies 417% of the Daily Value for vitamin B12 and 60% for vitamin D per 100 g, with 125% for cholesterol.
- Store-bought ikura is salted, so check the Nutrition Facts label for sodium.
- Salmon roe allergy is well described in medical reports, including a case in a child whose fish tests were negative.
What is salmon roe? Ikura and sujiko
Salmon roe is the mass of eggs from a female salmon. In Japanese food, the eggs separated from the membrane and seasoned are called ikura, and the whole egg sac, or skein, is called sujiko. A 2023 study in Fisheries Science on fish roe products uses exactly these terms: salmon roe products (ikura) and salmon egg-laden ovary products (sujiko). A 2006 analysis in Food Chemistry describes ikura, along with tarako (pollock roe), tobiko (flying fish roe) and kazunoko (herring roe), as salted fish roe products.
On US labels, in line with FDA policy, salmon roe often appears as salmon caviar. FDA Compliance Policy Guide Sec. 540.150 explains why: the unqualified word caviar should be used only for salted sturgeon roe, and caviar made from other fish may be labeled with the fish name followed by caviar. For sturgeon caviar, see our caviar guide. The beads are larger than most sturgeon eggs and pop when bitten, which is why ikura is a favorite topping in sushi bars.
Salmon roe nutrition (nearest USDA entry)
USDA SR Legacy has no entry for salmon roe, ikura or sujiko; even its Alaska Native foods list only whitefish and herring eggs. The table therefore uses the nearest entries, Fish, roe, mixed species, raw (FDC 175132) and Fish, roe, mixed species, cooked, dry heat (FDC 174239). They describe unsalted roe from several species, so salmon roe will differ somewhat, and salted ikura will be much higher in sodium. Portions use the USDA weight of 14 g for a tablespoon of raw roe. %DV uses FDA Daily Values.
| Nutrient (USDA SR Legacy, nearest entry) | Raw roe, per 100 g | Raw roe, per tablespoon (14 g) | Cooked roe, per 100 g |
|---|---|---|---|
| Calories | 143 | 20 | 204 |
| Protein | 22.3 g (45%) | 3.1 g (6%) | 28.6 g (57%) |
| Fat | 6.4 g (8%) | 0.9 g (1%) | 8.2 g (11%) |
| Cholesterol | 374 mg (125%) | 52 mg (17%) | 479 mg (160%) |
| Sodium (unsalted) | 91 mg (4%) | 13 mg (1%) | 117 mg (5%) |
| Vitamin B12 | 10 mcg (417%) | 1.4 mcg (58%) | 11.5 mcg (481%) |
| Vitamin D | 12.1 mcg (60%) | 1.7 mcg (8%) | Not reported |
| Selenium | 40.3 mcg (73%) | 5.6 mcg (10%) | 51.7 mcg (94%) |
| Phosphorus | 402 mg (32%) | 56 mg (5%) | 515 mg (41%) |
| Riboflavin | 0.74 mg (57%) | 0.10 mg (8%) | 0.95 mg (73%) |
| Vitamin E | 7.0 mg (47%) | 1.0 mg (7%) | Not reported |
| EPA + DHA (omega-3) | 2.3 g | 0.33 g | 3.0 g |
Vitamin B12 and vitamin D stand out. The raw USDA entry lists 10 micrograms of B12 and 12.1 micrograms of vitamin D per 100 grams, 417% and 60% of the Daily Values. The 2023 Fisheries Science study measured substantial B12 in both ikura and sujiko and found it was the active form. See our B12 foods list and vitamin D foods guide for other sources.
Roe is also a source of the long-chain omega-3 fats EPA and DHA, at 2.3 g per 100 g in the raw USDA entry, and the 2006 Food Chemistry analysis found DHA rich in every roe product it tested. Our omega-3 guide explains these fats.
Cholesterol is the number to notice: 374 milligrams per 100 grams of raw roe in USDA data, 125% of the Daily Value, or about 52 milligrams per tablespoon. The same 2006 study found ikura higher in total lipid and cholesterol than tarako, tobiko or kazunoko. Our list of foods high in cholesterol shows where roe sits. Sodium in the USDA entry is low only because that roe is unsalted; ikura sold in stores is salted, so read the label, and see our low-sodium foods guide if you are comparing products.
Salmon roe vs salmon fillet vs caviar
The table compares 100 g of each using USDA SR Legacy entries Fish, roe, mixed species, raw (FDC 175132, nearest entry for salmon roe), Fish, salmon, Atlantic, wild, raw (FDC 173686) and Fish, caviar, black and red, granular (FDC 174188). %DV uses FDA Daily Values.
| Per 100 g (USDA SR Legacy) | Roe, raw (nearest entry) | Atlantic salmon, raw | Caviar (salted) |
|---|---|---|---|
| Calories | 143 | 142 | 264 |
| Protein | 22.3 g (45%) | 19.8 g (40%) | 24.6 g (49%) |
| Cholesterol | 374 mg (125%) | 55 mg (18%) | 588 mg (196%) |
| Sodium | 91 mg (4%) | 44 mg (2%) | 1,500 mg (65%) |
| Vitamin B12 | 10 mcg (417%) | 3.2 mcg (133%) | 20 mcg (833%) |
| Selenium | 40.3 mcg (73%) | 36.5 mcg (66%) | 65.5 mcg (119%) |
| EPA + DHA (omega-3) | 2.3 g | 1.4 g | 6.5 g |
In USDA data, raw roe and raw salmon flesh are close on calories and protein, but roe carries about seven times the cholesterol and three times the vitamin B12 per 100 grams. Salted caviar is denser still and far saltier. Our salmon guide covers the fillet in detail.
Is salmon roe healthy?
Salmon roe can be part of a varied diet, usually as a spoonful on top of another food. Based on USDA SR Legacy data for the nearest roe entry, a tablespoon supplies more than half the Daily Value for vitamin B12, some vitamin D and selenium, and about a third of a gram of EPA and DHA, with only about 20 calories. The same USDA entry also shows high cholesterol, and salted ikura adds sodium.
No human trial we read tested salmon roe itself for any health outcome, so this guide makes no claims beyond nutrient values. If you follow a sodium-restricted or cholesterol-restricted diet for a medical reason, ask your clinician how roe fits and compare product labels.
Salmon roe allergy
Fish is one of FDA’s nine major food allergens, and roe has its own allergy record. A 2022 study in the Fujita Medical Journal describes fish roe as a common allergen in Japan and notes earlier work in which 70% of patients with salmon roe allergy could eat pollock roe without symptoms, so reactions to one roe do not always predict reactions to another. In the United States, a 2017 case report in an allergy journal described ikura-induced anaphylaxis in a child, and a 2019 report called salmon roe an emerging allergen in Western countries.
Case reports show that roe allergy can also stand apart from fish allergy. A 2022 case report from Italy described anaphylaxis in a two-year-old after salmon and lumpfish roe, even though tests for salmon and other fish were negative. If you or your child has a fish or roe allergy, or has reacted to roe before, talk to an allergist before eating it.
Pregnancy and raw roe
Ikura is salted, not cooked. CDC’s guidance on safer food choices during pregnancy lists raw or undercooked fish, including sushi and sashimi, and refrigerated smoked seafood as riskier choices, and it notes that pregnant women are 10 times more likely to get a Listeria infection. Neither that CDC page nor FDA’s food safety page for pregnancy names roe specifically, so pregnant readers should ask their clinician, or enjoy roe only in a dish that is cooked through.
How to serve and store salmon roe
- On rice: spoon ikura over warm rice, as in a rice bowl or a seaweed-wrapped sushi piece.
- With eggs: a spoonful on scrambled eggs, deviled eggs or an omelet adds color and salt.
- On blini or toast: pair it with sour cream or creme fraiche and fresh dill.
- Thaw frozen roe gently: move it from the freezer to the refrigerator and thaw it slowly rather than at room temperature.
- Keep it cold: store roe in the refrigerator, keep the container sealed and follow the date on the label.
- Handle it lightly: fold roe in at the end so the eggs stay whole and glossy.
Frequently Asked Questions
What is salmon roe?
The eggs of a female salmon. Separated and salted, they are called ikura; still in the egg sac, they are called sujiko.
Is ikura the same as salmon caviar?
Largely, yes. Under FDA labeling policy, salted salmon roe may be sold as salmon caviar, but only salted sturgeon roe may be called plain caviar.
Is salmon roe healthy?
USDA data for the nearest roe entry show high vitamin B12, vitamin D and selenium, along with high cholesterol. No human trials we read tested salmon roe for health outcomes.
Does salmon roe have omega-3?
Yes. The nearest USDA SR Legacy entry lists 2.3 g of EPA and DHA per 100 g of raw roe.
Can you be allergic to salmon roe but not salmon?
Yes. A 2022 case report described a child with roe anaphylaxis whose tests for salmon flesh were negative. See an allergist.
Is salmon roe safe during pregnancy?
CDC advises against raw or undercooked fish in pregnancy but does not name roe. Ask your clinician.
Questions about a label? Contact us or read our Buyer’s Guide. Food comes first; follow the label and ask a healthcare provider before starting a supplement, especially if you take medicines, are pregnant or have a food allergy. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Last reviewed October 2026.
Related guides: Caviar: What It Is, Nutrition, Labels and Safety, Salmon: Nutrition, Benefits and Wild vs Farmed Salmon, Omega-3: Benefits, Foods, Side Effects and Heart Research.