These salmon eggs are known as “red caviar,” notoriously different in appearance, flavor and origin. While there are a range of high-quality varieties, the best are the Chum from the wild Oncorhynchus keta salmon from the North Pacific fished in Alaska - U.S.A. Historically used in Russia paired with bread and butter, they are today used as a garnish on fish dishes and tartare or as an ingredient in Japanese maki.