Kaviari Lumpfish Roe Black
Discover this powerful tasting black lumpfish roe. Semi-cooked small fish eggs have a firm texture with a powerful burst of salty, fresh sea, pleasant taste. The little wonders give a start that is crisp popping out of the palate and sets free an intense umami flavour.
Fish from the North Atlantic, the lumpfish has a strong taste and its eggs are delicately extracted according to artisanal processes to guarantee an exceptional quality for the realization of your aperitif canapes.
Lumpfish caviar is an fantastic alternative to the main caviars.
By house Kaviari - with expertise of years putting at your disposal high quality products is their main concern. A close monitoring of each stage of fish farming (eco-responsible approach and protection of different species), always seeking to obtain a product meeting the needs of the customers.
Ingredients: lumpfish (cyclopterus lumpus) roe 82%, water, salt, colorants: E41, E151, E150D, E163, stabilizer E413), citric acid e330, sodium benzoate e211, spices.
How to Serve:
- * the fish egg to choose for your receptions, your appetizing canapes or hors d'oeuvres
* can be eaten naturally on their own
* prepared on buttered blinis or on toasts
* fish roe can be served in desserts
* perfect addition to a gourmet meal
* used as a substitute in recipes for more traditional roes
* for a beautiful gourmet garnish, especially alongside sushi
Lumpfish roe is naturally abundant in heart-healthy Omega-3 fatty acids. It is also a good source of vitamin B12, which is good for the health of nerve and blood cells. It also has small doses of vitamins B6, D, E, and K, and minerals such as selenium. It provides essential minerals such as selenium, iodine, and potassium.
It is also high in sodium. Individuals with strict diet is advised to take precaution.
Storage: Store in refrigerator at temperatures 0° to +4°C. After opening, must be consumed within 7 days.
Shelf Life: 2 years before opening, 7 days refrigerated.
Seared Scallops with Lumpfish Roe
5 scallops roe off
3 1/2 tbsp Isigny butter
1 cup crème fraîche
2 1/2 tbsp brandy
5 tsp lumpfish roe
Salt and freshly ground pepper
Slice each scallop horizontally into 2 discs.
Heat butter in a nonstick skillet over medium heat.
Saute the scallops briefly until golden on bottom.
Turn over and cook on the other side.
Season with salt and pepper.
Pour the brandy and let aflame for a few moments.
Cover to smother the flames.
Top each slice with crème fraîche then the lumpfish caviar.
Serve and enjoy!