Salmon roe refers to the eggs of salmon fish, commonly found in various species such as Chinook, Coho, and Sockeye. These bright orange or red eggs are often harvested during the spawning season and are considered a delicacy in many cultures. They are rich in omega-3 fatty acids, protein, and essential vitamins, making them a nutritious food choice. In culinary contexts, salmon roe is frequently used in sushi, garnishes, and spreads. It can be enjoyed fresh or cured, and its unique flavor and texture add a burst of taste to dishes. Additionally, salmon roe is often associated with caviar, although true caviar comes from sturgeon eggs.