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A variety of caviar produced from the roe (eggs) of the lumpfish species of fish. A fish native to the ocean waters of Iceland, Denmark and Norway, the lumpfish provides a caviar that is naturally pink in color but may be colored black or red to enhance the appearance of the caviar. Firm and crunchy in texture, this caviar provides an earthy and somewhat salty flavor when served as an appetizer or complement to other foods.
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Red lumpfish caviar |
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Lumpfish Caviar term - Related Content |
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| A serving spoon that is small in size and made from materials that will not mix with the caviar to affect the taste and flavor of the fish eggs. Typical materials that work well ... |
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| The eggs from lumpfish, which are harvested and sold as caviar. The roe is dyed and must be salted before it can be sold as caviar. The eggs are available fresh, frozen or ... |
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| The eggs or roe of selected varieties of fish that are processed and salt cured to provide a spreadable food that is considered an elegant delicacy. Sturgeon is the variety of ... |
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| Black or bright pink in color, Capelin Caviar is the roe from a small variety of fish that is a member of the smelt family. Referred to as "masago" in Japan, Capelin roe is ... |
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| Black velvet-like to dark brown in appearance, this variety of roe is harvested from an ancient species of fish common in back waters of southeastern U.S. or southern Canada. ... |
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| A distinctive addition to any appetizer or buffet table, this treat combines the slightly salty and buttery flavor of caviar with eggs for a tasty spread for crackers or small toasts. |
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