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Trout roe from salmo trutta and salmo salar, also called “salmon caviar”, started as a by-product, which at first only found little use. Today it is considered an exclusive product, which primarily is used as a starter, or as accompaniments to sauces and fish dishes.
In addition trout roe is used to a considerable extent by Sushi restaurants. Consumers may find the product at most fishmongers, as well as in supermarkets.
Description:
The roe comes from fish farms exclusively situated in Denmark. The roe is processed during the season, which runs from mid December to the end of March. The product is subject to extensive quality control, and only the best qualities are used. There are heavy demands both on the colour of the raw material, as to the size of the grain. A minimum of salt is added, so that the trout roe retain its characteristic taste and smell.
No form of artificial additive will be found in the product.
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