Our Story

During her first season of field-work in 1994, biologist Kate Casey became fascinated with wild salmon, a creature emblematic of strength and perseverance, that feeds both man and nature in generous abundance.

In 1997 her interest in salmon (and fly fishing) took her to the other side of the globe – Chile’s southern Patagonia. Much to her surprise however, while viewing her destination from the airplane window, she saw something unexpected - the coastline dotted with, what’s this?, salmon farms??

The plan was to come here to fish, not to find the worshipped species swimming in a cage!
Although, after living for a time in the region, and getting to know the people and their reality, the concept of salmon farming did indeed make some sense.

But despite the aquaculture and the fantastic fishing, something in the heart of Chile’s salmon region was missing…

During her field-work days in Alaska, Kate learned the native custom of making salmon caviar. Throughout Alaska, Russia, and Japan, this special caviar is more commonly known as ikura.
In essence, ikura is the art of carefully selecting and separating individual salmon eggs, bathing them in brine, allowing them just enough time to delicately cure, and keeping them cold. The result is an exquisite experience of taste and texture like none other for the palette.
And thus she sought out her niche - a specialty product with which she could create herself a job in the country she came to love.
Together with her artisan know-how of ikura, the enthusiasm and support of the local people, and the valuable experience of a Chilean businesswoman, IkuraSur became a reality as a business, as a team, and as a lasting friendship.

Today IkuraSur satisfies the palette of ikura conessiours and aficionados in various cities throughout the globe.