Caviar & Roe

Category

Caviar & Roe

Caviar and roe are raw ingredients with high flavor intensity and a distinct character. The category covers both classic sturgeon caviar, Nordic löjrom, and dried bottarga – each with its own expression in saltiness, richness, and texture.

The products are typically used as a finish or flavor enhancer, where they add structure, salt, and umami. They work both in simple servings and in more composed dishes, where balance is crucial.

The range includes:

Caviar – pure, lightly creamy, and with a long finish
Löjrom – mild, rounded, and lightly sweet
Bottarga – dried roe with concentrated flavor
Trout roe – fresh, lightly salted, and with a distinct pop
Herring roe – delicate in flavor and soft in texture

Caviar and roe can be used broadly – from cold plates to hot dishes. Small amounts are often enough to significantly elevate both flavor and presentation.