Fiskekaviar

Fiskekaviar, often translated as fish roe or fish caviar, is a culinary product made from the salted eggs of various fish species. While often associated with the luxurious caviar from sturgeon, fiskekaviar encompasses a broader range of products, commonly using roe from cod, herring, capelin, or lumpfish. The preparation typically involves curing the roe in salt brine, which preserves it and imparts a distinct salty flavor.

In many Nordic countries, particularly Norway and Sweden, fiskekaviar is a popular spread. It is frequently served on buttered toast, crackers, or as a topping for open-faced sandwiches. Its texture can vary, from a smooth, paste-like consistency when finely processed, to more distinct individual eggs in coarser preparations. The color also varies depending on the fish species and processing, ranging from pale orange and yellow to darker shades.

Fiskekaviar is a source of protein and omega-3 fatty acids. Its flavor profile is generally savory and briny, with variations based on the fish used. Commercially available fiskekaviar is often artificially colored and flavored to mimic more expensive roe, such as salmon roe. It is a versatile ingredient used in appetizers, as a garnish, or as a flavorful component in various dishes.