Product Variety:
In Japanese, there are different names for sujiko according to parent species: Chum: Sakeko the largest sized eggs Sockeye: Beniko known for its bright red color Coho: Ginko Chinook: Sukeko Pink: Masuko generally smaller and softer eggs than chum.
Definition:
Sujiko are the salted and cured whole salmon ovary. Sujiko is a Japanese word composed of 'suji', which means "line" and refers to how the eggs are lined up in the ovary, and '-ko' which means 'child'.
The raw egg sacks are washed in a saturated salt solution. The basic manufacturing method for sujiko is:
Parent salmon are captured
Egg sacs are removed from females
Eggs are washed in 3% salt solution
Draining in a large meshed basket
Egg sacs are agitated and cured in
a salt brine solution
Draining in a large meshed basket
Grading
Packing in box (Salt sprinkling on top surface)
Curing
Inspection
Shipping out
The high grade finished product has a bright orange red color, and the eggs are clearly arranged in lines. The surface should be strong yet soft.
