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THE FISH SOCIETY
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Welcome to THE FISH SOCIETY!

The UK’s leading internet fishmonger

has a very special offer for new customers:

 

If your trolley is worth £50, we'll give you free delivery.

If you get it to £80, we'll give you free delivery

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The Fish Society > By fish type > Tinned Seafood > Keta, or salmon roe

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Keta, or salmon roe

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Keta is a beautiful, bright orange salted salmon roe - also known as saviar - from wild Alaskan salmon. Its intense taste means you should use it sparingly. Great for garnish and sushi. Keta comes in a jar and lasts for 10 days after opening.

We normally have two grades - most people would find the difference between hard shell and soft shell slight, but we like to keep everyone happy.

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1 jar softshell keta
£9.50
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1 jar harder shell keta
£9.90
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SAVER PACKS
4 jars softshell keta
£38.20
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CATERPACK 12 jars softsh keta
£111.60
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4 jars harder shell keta
£38.90
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CATERPACK 12 jars harder shell
£114.00
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Recipe

Salmon Roe with Eggs
Fish code 185950
Serves 4

Elevate the humble scrambled egg into a stunning brunch by adding a spoonful of these glistening pink pearls. All it needs is a slice of buttered toast or a warm croissant alongside.

50g (2oz) keta or salmon roe
50g (2oz) butter
 8 eggs
30ml (2 tbsp) single cream
1 small handful of chives
salt and pepper
4 slices of buttered toast or 4 warm croissant

1 Make the scrambled egg by melting the butter in a small pan. Breaking the eggs into a bowl beat well and season. Pour in the cream, mixing well and add to the pan.
2 Stir the eggs continuously over a low heat for around five minutes or until they scramble. Finely chop the chives and stir these into the eggs.

To serve:  place the toast or croissant on to warmed plates and top with the scrambled egg. Spoon the salmon roe on top allowing the heat from the eggs to warm them through slightly before serving.