Lumpfish caviar : from vessel to consumer /
by Jon Johannesson.
- Rome : Food and Agriculture Organization of the United Nations, 2006.
- viii, 60 p. : ill. (some col.), col. map ; 30 cm.
- FAO fisheries technical paper; 485 .
"TC/M/A0685E/1/9.09/1300"--P. [4] of cover.
The best and most expensive caviar uses eggs from sturgeons caught in the Caspian Sea. But eggs from many other fish species have been used to develop products imitating original caviar. By utilizing processes appropriate for each kind of fish, it is possible to make a similar, though imitation, product. This publication presents an overview of the production of lumpfish eggs as a model for developing fish caviar. It describes fishing methods, preservation and storage of the eggs, as well as details on the caviar production process itself to obtain the final product. Production and marketing statistics demonstrate the extent of the global lumpfish caviar business. The publication draws heavily on source material from Iceland.