Salmon roe refers to the eggs of the salmon fish, commonly found in various species such as sockeye and king salmon. These small, orange or red spheres are often used in culinary dishes, particularly in Japanese cuisine, where they are known as ikura. Salmon roe is rich in nutrients, including omega-3 fatty acids, protein, and vitamins. The harvesting of salmon roe typically occurs during the spawning season when female salmon lay their eggs. The roe can be enjoyed fresh, cured in salt, or used as a garnish. It is prized for its unique flavor and texture, adding a burst of taste to sushi and other dishes.