Lumpfish roe versus seaweed caviar
Facts about the lumpfish and lumpfish roe:
The Latin name for the lumpfish is: Cyclopterus lumpus. The fish is caught off the coasts of Greenland, Norway, Iceland and Canada.
The fish is up to 65 cm long, and weighs up to 5 kilograms. The lumpfish can carry between 100,000-200,000 eggs.
The lumpfish caviar is approx. 1.5mm in size. The roe is therefore among the smaller types of caviar.
The roe is naturally pink in colour. In the industry, the caviar is coloured before being sold to the supermarkets. Most often, the roe is coloured black or red, but it is also available in orange, yellow or green. The colour often stains on e.g. open egg sandwiches – especially in the case of black lumpfish roe.
The taste is salty and slightly fishy. It pops nicely on the tongue and has a fresh taste.
How is the lumpfish roe used? It is largely used for starters, canapés etc. In some countries caviar is used in pasta and fish dishes.
There are problems with lumpfish stocks!
Fishing for lumpfish is declining due to falling stocks. As a result, the WWF has red-listed the lumpfish in several countries and recommends that it is eaten wisely. See their reports here: WWF Seafood guide!
Our replacement for lumpfish roe is Cavi·art®. Our product is similar to lumpfish roe and can easily replace it – in the kitchen, in the industry or in restaurants. Seaweed caviar is the sustainable alternative to lumpfish roe.
Our kelp caviar has a number of advantages when using, compared to lumpfish roe. Read more about it here:
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