Fish Eggs
Lumpfish and Salmon Eggs are so-called caviar substitutes. Cheaper and less valuable than the more famous Sturgeon egg ingredient, they are mainly bred in the North Seas.
These small pearls with a flavour that is both sweet and savoury, are a source of Omega 3 essential fatty acids as well as iodine, potassium and selenium.
They are fairly high in calories and a source of B, D and E vitamins.
They can be used for colourful, fun, tasty recipes and as a garnish for canapés and elaborate dishes.
SALMON EGGS
Salmon is a fish found mostly in the northern seas. Salmon caviar, or red caviar, is a delicacy, however, very popular in Japan, where it is known by the term Ikura, and in Eastern Europe, where it is called Ikra. The Salmon eggs are red in colour and have a rather pronounced flavour and aroma, very similar to that of oily fish, probably due to the high content of Omega 3 fatty acids.
Lumpfish eggs
Lumpfish eggs are the cheap alternative to Caviar. They are in fact called the caviar of the North. They are eggs supplied by a marine species that lives in Norway as far as the Bay of Biscay. It is a species that lives in close contact with the seabed, reaching depths of up to 400 metres. During the spring, the lumpfish gather in very shallow waters for mating. Each fish can lay up to 600 grams of eggs.
see also
grey mullet
bottarga
tuna
bottarga
smoked
marinated
seafood
specialities