FAO Fisheries Technical Paper. No. 485
Lumpfish caviar – from vessel to consumer
FAO Visiting Scientist
Fishery Industries Division
FAO Fisheries Department
FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS
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© FAO 2006
Lumpfish caviar – from vessel to consumer.
FAO Fisheries Technical Paper. No. 485. Rome, FAO. 2006. 60p.
Fish roe products have historically been seen as expensive and highly-desirable luxury
food items. The most expensive is true caviar, which uses eggs from sturgeons caught
in the Caspian Sea. In recent years, products from other fish species were developed to
imitate original caviar. Using processes appropriate for each kind of fish, it is possible to
make a similar – but nevertheless an imitation – product. Eggs from many fish species
can be used. Together with roe, other products can be used to emulate caviar, based on
the use of gelling agents to produce egg-like spheres from algae or soja for example.
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