Roe explained: löjrom, kaviar and lumpfish roe

Swedish cuisine uses fish roe in several ways. They look similar on a menu but are very different products.

Löjrom: vendace roe

Löjrom is the roe of the vendace (Coregonus albula), a small whitefish, and one of Sweden's most prized delicacies. The small, golden-orange grains have a delicate, clean flavour. Serve it simply, on toast or blini with crème fraîche, red onion and dill. See our Swedish Kalix löjrom and the löjrom guide.

Kaviar: smoked cod roe spread

Swedish kaviar is a salty, lightly smoked spread made from Atlantic cod roe with oil, sugar and tomato. It is an everyday sandwich topping, not a luxury product. See Swedish kaviar, Kalles Kaviar and Klädesholmens Kaviar.

Lumpfish roe: in roe sauce

Lumpfish roe (Cyclopterus lumpus) has small grains that are often coloured black or red. In our roe sauce it is mixed with mayonnaise, crème fraîche, leek and dill, and served cold with cooked fish.

Quick comparison

• Löjrom: delicate, for special occasions, served simply and cold.
• Kaviar: salty and smoky, for sandwiches and eggs.
• Roe sauce: creamy, for cooked fish and shrimps.

Keep all roe products refrigerated; see the product pages for storage details.

Allergens: fish (roe).