Hailing from the cold waters of Iceland, our black lumpfish caviar is composed of small, firm pearls offering a pleasant texture and a subtle burst in the mouth. Its aromatic profile is distinctly briny, iodized, and delicately marine, making it a versatile choice for many culinary creations.

Its deep black color makes it the ideal choice when presentation and visual contrast are important. It pairs particularly well with crème fraîche on a blini, deviled eggs, or a generous plate of smoked salmon. It thus provides the appearance and elegance of black caviar at a more accessible price.

Our lumpfish caviar is wild-caught in Iceland and pasteurized fresh—never frozen. Available in 50 g jars.

For a more colorful presentation, discover our Red Lumpfish Caviar.

What is the difference between black and red lumpfish caviar?

Both are wild lumpfish roe caught in Iceland. They come from the same species and have essentially the same briny flavor and firm texture.

The difference is mainly visual. The black is perfect for elegant and contrasting presentations, especially with blinis, crème fraîche, and canapés. The red, on the other hand, provides a more vibrant and dynamic color, particularly suitable for sushi and colorful presentations.

What is the difference between lumpfish caviar and sturgeon caviar?

Lumpfish caviar comes from a common North Atlantic species, the lumpfish (Cyclopterus lumpus). It offers a distinct, briny, and iodized flavor at an accessible price.

Sturgeon caviar, such as Beluga, Osetra, or Siberian, comes from sturgeon species raised in controlled conditions. It generally presents more complex, nuanced, and refined aromatic profiles.

Both are true fish roe, but they are mainly distinguished by their complexity, aromatic depth, texture, and price.