Wild salmon roe is prized across cultures worldwide for its flavor, texture, and nutritional qualities. About 70 percent of wild Alaskan salmon roe is exported to Japan as “sujiko,” which are skeins of salmon eggs that are still clustered in their sac membrane, packed in salt, and sold for sashimi, sushi, and rice bowls. Salmon roe that’s been separated from the skein into individual eggs and then cured in a salt brine is called “ikura,” a Japanese word that derives from the Russian “ikra” which refers to caviar or fish roe in general.