Lumpfish сaviar is salt cured roe of the red lumpfish fish which are caught in the North Sea between Iceland and Denmark. This delicacy is meant to be eaten as an appetizer most commonly on crackers or bread although it is also a great garnish accompaniment to a larger meal with traditional garnishes such as fresh herbs (parsley or dill), sour cream or lemon juice. Lumpfish caviar is extremely popular in Europe due to its unique firm and crunchy texture with a pronounced yet delicate fish flavor. The eggs of red lumpfish are small, crispy, and firm, with a salty and wonderful taste. Lumpfish caviar is rich in vitamins and is considered one of the richest sources of omega-3 acid necessary for normal metabolism function. When harvested, the eggs of lumpfish are yellow and pink in color and they are slightly painted red, after which the lumpfish caviar becomes similar to the red caviar of the salmon family. Roland Lumpfish caviar sold by Sensation Caviar is produced in Iceland.
How to Best Serve Lumpfish Caviar?
Lumpfish caviar is best served chilled, straight from the jar. Generally, caviar should not be cooked as it is not colorfast.
Red: Lumpfish Roe, Salt, Water, Tragacanth gum (Stabilizer), Sodium Benzoate (as a preservative), Artificial Colors FD&C Red #3, Red #40, Yellow #6.
The average shelf life of American Hackleback Sturgeon caviar varies based on storage conditions such as the ambient temperature and a sterile and uncontaminated container. Unopened caviar in its original container stored (frozen) at 28 to 32 degrees Fahrenheit will maintain its freshness up to about 4 months. To avoid introducing contaminants once opened it should only be picked with a sterile utensil. It should also be consumed within several days, and kept in the fridge.
How We Ship
In order to maintain freshness we package our products well. Our packaging includes a Styrofoam insulated refrigerator container with ice gel packs, which keeps the caviar fresh for several days. Regions with colder temperature and weather will keep the products fresh for a longer period.