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FISH ROE AND CAVIAR - World's largest producer of Carp Roe (Tarama) together with Whitefish Roe (Sikrom) and Löjrom.
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Whitefish Caviar - "SIKROM" (A Taste Treat)
Whitefish caviar comes from lake whitefish, (Coregonus clupeaformis), taken from the cold clear waters of Canada during the spawn season. Whitefish roe in European countries is call Sikrom.
Whitefish produce a golden color roe. The eggs are small, grained and very firm which gives a very nice crunch texture. The taste is mild and very pleasant. Whitefish caviar is excellent on crackers, but also add flourish to a wide variety of foods. Add it to sauces and spreads, or use as a garnish for hors d'oeuvre, salads and fish dishes.
Whitefish roe is also pasteurized and can be frozen.
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Herring Roe - LÖJROM
also called:
LAKE SUPERIOR BLUE FIN CAVIAR
Lake Herring (Coregonous artedii) is freshwater herring, also called Cisco and Tullibee. Cisco in European waters are known as LÖJA or SIKLÖJA. Cisco are called chubs in the United States and are known as Tullibee in Canada. Roe from these species of fish is called LÖJROM.
Lake Superior Blue Fin Caviar is produced from October through December when the caviar (fish eggs or fish roe) is at it's best. It is a golden color and lightly salted and therefore must be frozen.
This brightly colored caviar has a very mild flavor and is best served on a crisp cracker with sour cream and a light sprinkling of finely chopped Vidalia onion. It is also used on baked potatoes or thinly spread on steak.
The primary use of this product is in Sweden where it is considered a national delicacy.
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CARP ROE
Carp caviar is a hard roe from female carp (Carpio cyprinos) eggs. Female roe consists of two egg sacs enclosed in a fragile membrane which is also a connecting tissue. Carp eggs are hand selected during processing and must be intact, moist, firm, uniform in color and have a clean fresh smell.
Processed eggs have been salted in cured in salad dressings in the Mediterranean countries. This product from carp may also be sautèed, poached and broiled. Carp roe can also be used in sauces, creamed soups, casseroles, garnishes or made into specialty products.
Carp caviar is a Greek specialty product called Tarama and is used as a spread or to make Taramosalata, which is spread on crackers or bread as an hors d'oeuvre or vegetable dip.
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Carp Milt - White Roe
Carp milt, from male freshwater carp (Carpio cyprinious), is also known as soft roe. The gonads of male carp appear as a pair of long white sacs.
White roe is an excellent source of protein and the highly sought after Omega-3s. Many European countries use this product poached in water with lemon juice and browned with butter, which is extremely nutritious with a fragile flavor.
In France this white roe is served in baked tartlets, barquettes and also on toast in the form of fritters.
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