The majority of Alaska’s roe herring harvest takes place during the annual spring fisheries starting in Southeast Alaska during March and ending near Nome in June. Traditionally sold over the New Year as a gift in Japan, Kazunoko now sells year round with most consumed in sushi outlets.

This fully processed product (individual eggs) is produced mostly from chum and pink salmon. In addition to the traditional preference in Asia for this delicacy known as Ikura, both Western Europe and Russia have increasing requirements for “salmon caviar”. It is consumed year round in Japan in high end sushi shops, upper tier restaurants and through retail.

Pollock is harvested most months of the year in the Bering Sea with the roe in January - February being preferred by Asian buyers for its color, texture and taste. The product is consumed mostly in Japan throughout the year in sushi shops, mid-tier restaurants and through retail.