LÖJROM

Category

LÖJROM

Löjrom comes from vendace (Coregonus albula), a small salmonid from the Gulf of Bothnia. The quality of the roe is closely linked to the cold water and the fish’s natural food base.
Finnish löjrom is slightly less intense than Kalix löjrom, but otherwise very similar in both texture and use. The eggs are small and typically range from about 0.8 mm at the beginning of the season up to about 1.3 mm toward the end.
The flavor is clean and refined with a distinct minerality. The salting is balanced so the ingredient’s natural profile stands out clearly.
The vendace rarely grows beyond 20 cm and feeds on plankton, crustaceans, and insect larvae. A female fish typically weighs 20–30 g and contains about 3–5 g of roe, which makes the ingredient relatively limited.
Löjrom is used primarily in cold servings, where the fine texture and clean flavor are allowed to stand out clearly.