Custom Made Quality

Masago, a delicacy, is a key ingredient in Sushi. And because Sushi is a complex and varied dish, our clients have different needs. It is therefore difficult for us to tell you about our products, as we tailor-make processes and recipes for our different customers. However, one thing we can tell you is that we promise only one type of quality, which is top quality.

We primarily produce from capelin and cod roe. To learn about how they are commonly utilized, read below:

products

Capelin roe

Capelin roe is commonly produced for, and known as, Masago: a slightly salted and subtle fish flavored low-calorie ingredient used in sushi rolls as it is the perfect partner to many varieties of delicately flavored white fish. However, capelin roe is also used as an ingredient in many other dishes and delicacies, such as caviar or as spreads. The capelin roe is popular in spreads because of the emulsifying element of the roe to mix water and oil together.

  • Masago
  • Caviar
  • Spreads

Cod & Saithe roe

In Scandinavia, cod roe is very known in the forms of tube caviar, which is made from smoked and unsmoked cod roe paste. In Denmark, canned cod roe is also very popular. However, here at Marhólmar, we primarily produce cod roe for the Mediterranean spread called Taramosalata. This spread is also very popular in the UK and in France there is a similar product, but from smoked cod roe, called Tarama.

  • Mediterranean spread

Close to catch

Our production, VSV pelagic vessel landing, and VSV headquarters are all located within 200 meters of each other. Being so close to the source means that production and produce are unrivalled when it comes to quality and freshness.

 

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