The FAO Fisheries and Aquaculture Department publication Lumpfish caviar – from vessel to consumer is now available online. This technical paper presents a comprehensive overview of the production of lumpfish caviar as a model for fish caviar production. 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, as was done with capelin caviar when it was created by lumpfish caviar producers in the 1990s. The document describes fishing methods, initial preservation by salting and storage of the salted eggs, as well as details on the caviar production process itself, where highly-salted eggs are de-salted and blended with other ingredients to obtain the final product, lumpfish caviar.
