A part of the trout which we farm also produce roe, which we collect in order to produce ‘red caviar’. Trout roe is a valued and tasty delicacy, and the demand for it usually exceeds the supply both in Finland and abroad.
Trout roe is also a great source of omega-3 fatty acids and vitamin B12. The roe season is between November and January, roe is available either a fresh, frozen or pasteurised product.
Finnish Rainbow trout roe (Oncorhynchus mykiss), salt 2,5%, preservative (E211). Storage under -18˚C. Do not re-freeze after thawing. After opening shelf life in a closed container at 0-+3˚C, max 3 days.
