The Lumpfish Caviar
The lumpfish which provides the roes for Lumpfish Caviar is cought in the clean and cold waters around Iceland, by small boats called “trilla” which bring to shore the freshest raw material. These small boats use nets with large meshes and strict quotas in order to maintain the delicate balance between what nature can give and man can take.

Most of the Lumpfish Roes use by Vignir G. Jonsson ehf are cought by boats that work directly with the company. The boats deliver the fresh roes to the factory every day where the roes are cleaned, salted and cured until they have matured correctly for the production. The production itself of the caviar in glass jars takes place under very strict quality control system, in a very hygenic and modern processing plant.

The new revolutionary technique used to mix the roes and the ingredients invented by Vignir G. Jonsson reduces the amount of broken eggs greatly. The roes are desalted in fresh water to exact level. Coloured with a minimum amount of colour to get the right appearance, mixed with small amount of delicately selected spices to add the final touch.

The Capelin Caviar
The Capelin Roes get the same treatment as the Lumpfish Roes. The difference is found in the size of the roes, a little different mouth-feel and taste.