Lumpfish caviar - from vessel to consumer

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dc.creatorJohannesson, J.
dc.date2023-10-11T06:58:31Z
dc.date2023-10-11T06:58:31Z
dc.date2006
dc.date2020-11-10T13:01:13.0000000Z
dc.date.accessioned2026-06-27T21:19:19Z
dc.descriptionFish roe products have historically been seen as expensive and highly-desirable luxury food items. The best and most expensive is true caviar, which uses eggs from sturgeons caught in the Caspian Sea. In recent years, 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 now possible to make a similar – but nevertheless imitation – product. This publication presents a comprehensive overview of the production of lumpfish caviar as a model for developing fish caviar. The source, lumpfish (Cyclopterus lumpus), is from the North Atlantic and can be used as a case study to develop similar products from other fish species. The document describes fishing methods, preservation and storage of the eggs as well as details on the caviar production process itself to obtain the final product, lumpfish caviar. Product safety and packaging are considered, and the rules and re gulations that apply to the main markets are discussed. Production and marketing statistics demonstrate the extent of the global lumpfish caviar business. The publication draws heavily on source material from Iceland, a major producer and processor, and includes many illustrations.
dc.format60
dc.formatapplication/pdf
dc.identifier9251055629
dc.identifier0429-9345
dc.identifierhttps://openknowledge.fao.org/handle/20.500.14283/A0685E
dc.identifierhttp://www.fao.org/3/a-a0685e.pdf
dc.identifier.urihttp://hdl.handle.net/123456789/219759
dc.languageEnglish
dc.relationFAO Fisheries Technical Paper
dc.relation0429-9345 - T485
dc.rightsFAO
dc.titleLumpfish caviar - from vessel to consumer
dc.titleLumpfish caviar - from vessel to consumer
dc.typeBook (series)

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