Fish Roe

Caviar House selects on your behalf fine fish roe, conceived as an accessible and expressive alternative to caviar for aperitifs and table garnishes.

For now, our offering focuses on wild Norwegian salmon roe, generous orange pearls with a pronounced briny profile and a texture that bursts on the palate.

Fish roe shares a common role at the table: prolonging the marine notes of a dish, adding a festive touch, or opening an aperitif. It offers a fine balance of gentle salinity and delicate freshness, with flavours that are both subtle and intense.

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Finding the roe that is right for you

Our signature for the moment, wild Norwegian salmon roe: glistening orange pearls, a pronounced briny profile and a lingering finish. Perfect on blinis, potatoes, eggs, smoked fish, sushi or pasta, it brings harmony, colour and indulgence to countless recipes.

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FAQ: our expert answers your questions

What is the difference between fish roe and caviar?

Caviar comes from sturgeon (the Acipenser and Huso species), while fish roe comes from salmonids or other families depending on the variety. The size of the pearls differs (salmon roe is larger, up to 5 mm), as does the aromatic profile (brinier and more pronounced for salmon roe; more complex and nuanced for caviar). Fish roe is more accessible, whilst caviar remains a rarer and more precious product.

How should fish roe be served?

On a warm blini with a touch of crème fraîche is the classic presentation. As a garnish for scrambled eggs or new potatoes, it brings a festive dimension. Avoid crushing or heating it, as this would spoil its characteristic texture.

How long does it keep once opened?

3 to 5 days once opened, in the refrigerator between +2 and +4°C, in its original container, resealed. This is longer than caviar (24 hours) thanks to its saltier profile and more stable texture. Avoid cross-contamination by using clean cutlery at each serving.

Fish roe, a tradition thousands of years old

Fish roe is among the oldest documented food preparations. Long before caviar was codified by the Russian tsarist courts, fishermen along the northern and Mediterranean shores preserved the roe of local species: herring, lumpfish, mullet or salmon. The tradition lives on in Scandinavian, Slavic and Japanese cuisines (ikura), where salmon roe is a signature.

Our selection follows in this lineage. The wild salmon roe we offer is chosen for the quality of its pearls, the consistency of its aromatic profile and full transparency on its origin. It extends the Caviar House commitment to celebrating the full richness of seafood, from the rarest caviar to more accessible references for everyday enjoyment.

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