The Rainbow Trout (Oncorhynchus mykiss) is harvested and seasoned with sea salt and then cold-smoked using aged Bourbon wood. This process gives the roe a smokey and mildly-salty fresh finish. The eggs are firm, textured, and rather large, ranging in hues from red to orange. The size of the firm textured pearls are rather large and range from hues of red to orange.