Dried Wild Salmon Roe, Loki Fish Co., 8 oz

New!  A seasonal “super good 4 you” delicacy, available now.  Supplies are limited. 

This superfood delicacy is brought to you by the Knutson’s (Loki Fish Co.).  A few years back Peter Knutson wrote an article for Wise Traditions, the quarterly magazine published by the Weston A. Price Foundation.  Click here to read the full article. 

Here is an excerpt:  “Salmon roe has been treasured by many traditional cultures, especially the Eskimos, and is much more affordable and accessible than caviar. When Weston A. Price visited Eskimo tribes in the 1930s he recorded that they valued this high-nutrient food for its contribution to the health of their babies.

In Japan, salmon roe--called ikura--is an important ingredient in sushi. The sustained interest of the Japanese in the product is probably why this type of fish roe is readily available in the United States.

Few people talk about the health benefits of eating roe--Weston A. Price is virtually unique in his insistence on the value of this superfood (although the French value caviar as an aphrodisiac). Roe is a rich source of vitamins A and D, very long-chain fatty acids, and zinc. Since deficiencies of all of these compounds during pregnancy can cause birth defects, it is a tribute to the wisdom of primitive peoples that they valued roe as a superfood, necessary for healthy children. Price noted that the Indians of the Andes went to great trouble to carry dried fish roe from sea level to high in the Andes, to provide those of childbearing age with a food that insured they would have healthy babies.

Dried or fermented fish roe--called bottargo in Italian--is a highly nutrient-dense storage food. Two cultures visited by Dr. Price considered dried fish roe a sacred food--the Eskimos in Alaska and the Indians of the Andes Mountains in Peru.

Dried salmon roe is a beautiful deep red, smells of the oceans and has a gluey-sticky texture. It can be sliced and mixed with grain dishes, chopped up and added to fish soups and sauces, or made into a paste and served on crackers or toast.

To make a delicious spread, place 4 ounces dried salmon roe (coarsely chopped), 1-2 ounces sun dried tomatoes, 1 tablespoon South River barley miso and 1/4 cup olive oil in a food processor. Process until smooth and season with a little lemon juice, garlic or cayenne pepper.”

Loki is a family owned business founded in 1979 by Pete Knutson and Hing Lau Ng. Today, their two sons Jonah and Dylan help harvest wild Pacific salmon in Southeast Alaska and Puget Sound aboard their vessels the Loki and the Njord. Their fish are handled respectfully, immediately processed, and ferried to Seattle on ice.

Ingredients:  Dried Wild Pink Salmon Roe

Available while supplies last.

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