Our website features fine caviar from around the world. Check out our Icelandic caviar collection, with Lumpfish caviar and Capelin caviar. These caviar products are delicious and make a fine addition to any meal.

Historically, lumpfish have been caught and consumed by native peoples in Scandinavia, near their North Atlantic habitat. In North America, the oily flesh of the lumpfish was largely disdained, with most fisheries treating the fish as a bycatch and canning the meat for dog food. When caviar prices began to climb in the 1960s, however, fisheries realized a new use for lumpfish, as a source of cheap roe which could ride on the coattails of the caviar craze. Lumpfish roe can be quite good when it is well handled. If the roe is treated carefully, it will have the distinctive poppy mouthfeel of caviar, with each egg bursting open in response to gentle pressure from the teeth. Lightly salted lumpfish roe can be used like caviar to accompany various appetizers, and it can also be added to pasta sauces and spreads as well as dishes like omelettes. Lumpfishroe comes in a range of colors in nature; most of the roe sold commercially is dyed to be either red or black.

Capelin Caviar is typically harvested from fish found in the waters off Canada, Newfoundland, and Iceland. These small fish range in size from 7 to 9 inches in length and provide roe that is generally considered to be lower grade Caviar. Flying fish roe – red, not orange (tobiko) or golden caviar are considered substitutes for Capelin caviar. The Capelin is very similar to the smelt in shape and appearance and is usually less than 7 inches long. It is olive green-colored with a silver-surfaced skin covering a firm, meaty flesh. The roe is commercially harvested, processed and salt cured into Capelin caviar. It is also sometimes referred to as Lodde or Caplin. Like lumpfish, Capelin Caviar is comercially dyed; either red or black.