Lumpfish roe: The ultimate sign of spring!
Lumpfish roe is a true delicacy with its sweet and salty umami taste that bursts free from the tiny, pink pearls. It is no wonder it is known as the caviar of the north, because lumpfish roe is an amazing treat regardless of what you choose to serve with it.
The arrival of the lumpfish in the coastal areas is among the first tangible signs of spring in West Greenland. The sun has come back from its winter hiding and temperatures are on the rise. The lumpfish is common in waters surrounding Greenland and right now, it is getting ready to swim to shallow waters and spawn.
How we fish:
How we fish:
The lumpfish (Cyclopterus lumpus)
The lumpfish is easily recognizable by its short, round body, and short fins, which make it a rather weak swimmer. To make up for its lack of swimming ability, the lumpfish has a round sucker disk on the underside of the body, so that it can attach to large rocks and seaweed an avoid being carried away by currents. Even though the lumpfish' meat is well suited for frying or smoking, it is the eggs that are by far the most interesting part of this peculiar looking fish.
Did you know? Each female typically carries around 100.000 eggs equaling up to 25% of her weight, but can carry as many as 200.000 eggs
The roe
Lumpfish roe is a sought after delicacy in many northern countries, where the roe is typically served 'classic' on top blinis with a generous amount of sour cream. It is referred to as a 'superfood' for its high content of omega-3 fatty acids and is also a great source of iodine, potassium and selenium.
Explore our favorite recipes with lumpfish roe – served classic or with a twist
