Kalix Löjrom

Appearance & taste

Kalix Löjrom is orange; according to the specification, the roe of other freshwater whitefish, by contrast, is yellow. The grains measure about 0.8 mm in the first week of the five-week fishing season and about 1.3 mm in the fifth. The roe tastes rounded and gentle, of mild fish oil and salt. It contains so little water that it does not fall off an upturned spoon, and it keeps its shape when placed on a flat surface.

Production

The only additive is salt, 4.0 %. Pre-rinsing, stirring, sieving, drying, salting and thorough cleaning take place in the area, because that is where the expertise lies and, according to the specification, the roe cannot withstand long transport before processing. Production is done by hand and requires years of experience, above all pressing the roe, which is particularly important for quality.

Origin & history

The area comprises the municipalities of Piteå, Luleå, Kalix and Haparanda and the waters between the mouths of the Åby in the south and the Torneå in the north, up to 40 km offshore. The archipelago with its 1,500 islands offers the vendace a natural spawning ground. Eight large rivers and many streams bring fresh water to this part of the Bothnian Bay from a quarter of Sweden’s area and from parts of the Norwegian mountains; according to the specification, the water is of drinking water quality. South of the mouth of the Åby the water is too salty. After winters with heavy snow, the spring flood pushes back the salt water, the fishing area then extends up to 40 km out, and the stock grows.

The fish eat only food from the area: planktonic crustaceans, insect larvae and the minerals carried in by the river water. Freshwater insects do not occur there. According to the specification, the roe owes its colour and taste to this diet. The long tradition of production has given rise to a wealth of knowledge about handling roe in the area.