Fish Roe
Caprae
The roe used in production by Vignir G. Jónsson ehf., A subsidiary of Brim, include roe from grayling, capelin, flying fish, cod, haddock, haddock and saithe. The company has a processing plant in Akranes, Iceland. Most of the production is sold to Europe and the United States. Cod roe are processed daily during the season. They are cleaned, trimmed and classified into product categories. Lumpfish is bought from small boats that land daily. The roe is taken from the lumpfish, cleaned and salted. The salted eggs are made into caviar and packed in glass jars under strict quality control. Masago and Tobiko are popular products in susi. Masago is made from capelin roe, while Tobiko is made from fly fish roe. The main difference between them is the texture, size and taste of the roe.
Fish Roe from Vignir G. Jónsson ehf.
Lumpfish Caviar
The lumpfish that provides the roe for lumpfish caviar is caught in the cold and clean waters around Iceland by small boats which bring to shore high quality raw material. MSC certified.
Packaging
80 gr., 100 gr., 340 gr.,
IQF Cod Roe
The cod roe that is used for this product are especially selected for this process, resulting in a final product of the highest quality possible. MSC certified.
Packaging
Size graded: 50-200 gr., 200-400 gr., 400-600 gr., 600-800 gr.
Packaging: 8 kg.
Masago
Masago is made out of capelin, where the roe is desalted in fresh water, then coloured and mixed with specially selected spices.
Packaging
172 gr. (6 oz), 500 gr., 1000 gr., 2000 gr.
Tobiko
Tobiko is made from fly fish roe, which is imported mainly from South America. The tobiko process is much like the masago process.
Packaging
172 gr. (6 oz), 545 gr., 500 gr., 1000 gr., 2000 gr.
