The article explores the rising prominence of salmon roe in contemporary dining, highlighting its incorporation into various dishes, from bukkake udon to extravagant donburis. The trend reflects a broader appreciation for oily seafood, coinciding with the popularity of tinned fish on social media platforms like TikTok. Salmon roe offers an accessible luxury, enhancing meals with its unique texture and flavor while providing a cost-effective option for diners. Chefs across New York City are creatively integrating roe into their dishes, signaling a culinary move towards vibrant, innovative ingredient combinations.
I've been seeing a lot of salmon roe in restaurants lately. Showy donburis fanned with snow crab and uni...are only complete with a generous section of the orange spheres.
In a way, salmon roe is the perfect ingredient for this moment: Oily seafood has been enjoying a reputational glow-up, with new tinned-fish reviewers showing up on TikTok every day.
At Ma dé in Nolita, chef Cedric Vongerichten reaches for trout roe - an effect that showcases how the trend of elevating dishes with roe continues.
Ikura meets these two trends in the middle, offering the experience of fish roe popping like salty gushers at a cost someone can spare for lunch.
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