Alaska is home to the world’s richest wild salmon fisheries, and salted salmon roe (also known as ikura) is one of its most prized delicacies. Each species of Pacific salmon—Chum, Pink, Coho, Sockeye, and King—has its own natural spawning season, which directly determines when their roe is harvested. Understanding these harvesting windows not only gives insight into the quality and availability of roe throughout the year, but also reflects the sustainable fishing practices in Alaska.
Chum Salmon Roe (Oncorhynchus keta)
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Harvest Season: June to September
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Peak Availability: Late July to August
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Notes: Chum salmon, known for their large, vibrant eggs, are harvested during the summer months. Peak harvests occur in late July and August, particularly in regions like Southeast Alaska and Prince William Sound.
Pink Salmon Roe (Oncorhynchus gorbuscha)
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Harvest Season: Mid-June to August
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Peak Availability: July
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Notes: Pink salmon have a unique two-year life cycle, with significant runs in odd-numbered years. Peak harvesting usually occurs in July throughout many regions of Alaska.
Coho Salmon Roe (Oncorhynchus kisutch)
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Harvest Season: Late July to September
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Peak Availability: August
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Notes: Coho salmon, prized for their flavorful roe, begin returning to freshwater in late July, with peak harvesting in August, especially in areas like the Juneau region.
Sockeye Salmon Roe (Oncorhynchus nerka)
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Harvest Season: Mid-June to July
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Peak Availability: Late June
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Notes: Sockeye salmon are renowned for their deep red roe. The Bristol Bay region experiences significant sockeye runs, with peak harvests in late June.
King Salmon Roe (Oncorhynchus tshawytscha)
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Harvest Season: May to July
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Peak Availability: June
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Notes: King salmon, the largest of the Pacific salmon, have a shorter harvest window. Peak roe harvesting occurs in June, particularly in regions like the Copper River and Southeast Alaska.
| Salmon Species | Harvest Season | Peak Availability | Key Regions |
| Chum | June – September | Late July – August | Southeast Alaska, Prince William Sound |
| Pink | Mid-June – August | July | Various Alaskan regions |
| Coho | Late July – September | August | Juneau region |
| Sockeye | Mid-June – July | Late June | Bristol Bay |
| King | May – July | June | Copper River, Southeast Alaska |
Why Freezing Matters: Preserving the Quality of Alaskan Salmon Roe
To ensure the highest quality and safety of salmon roe, Alaskan producers adhere to stringent processing standards. Immediately after harvest, salmon roe is carefully handled and promptly frozen to preserve its freshness, texture, and nutritional value. This rapid freezing process is crucial, as it halts enzymatic activity and microbial growth, maintaining the roe's integrity until it reaches consumers. By freezing the roe shortly after collection, producers can extend its shelf life without compromising quality, ensuring that customers enjoy a product that closely resembles its fresh counterpart. This practice reflects Alaska's commitment to delivering premium seafood products while upholding food safety standards.
From the robust grains of Chum salmon roe to the delicate pearls of Pink or Coho, each species has its own season—and story. Alaskan fisheries are committed to sustainability, and all harvesting is carefully regulated to ensure future generations can enjoy the same pristine resources. When you savor a spoonful of ikura, you’re not just tasting luxury—you’re tasting the rhythm of Alaska’s wild seasons.
