Here, from Haparanda in the north to Piteå in the south, lies the world’s northernmost brackish water archipelago. Huge amounts of freshwater, chockfull of minerals, flows from the Torne, Kalix, Lule and Pite Rivers into the Bay of Bothnia where it collides with the sea, creating a unique habitat. This is where the little silvery fish that produces exclusive, deep reddish-gold caviar gathers to breed.

It’s the end of October. The fishing boats along the Swedish Lapland coast have been fishing for vendace since September 20th, from 6 am to 6 pm, six days a week. It’s spawning time for the little, no more than 20 centimetres long, whitefish from the Salmonidae family.

Hard work for a spoon-full

Only here

Vendace is a small fish, one female carry around two tablespoons of roe which means that the process of extracting and preparing the roe is both time-consuming and demands skill. Extracting the roe is done entirely by hand, no machine could ever replace the skill and dexterity of experienced fingertips. Therefore, Kalixlöjrom is as hard to get, as it is delicious.

Kalixlöjrom can only be produced here, nowhere else.

Thanks to the uniqueness of the conditions in the area, this is the only food in Sweden awarded Protected Designation of Origin. This means that it is produced, processed and prepared within a limited area, according to methods characteristic to said area. Actually, there are only three certified Kalixlöjrom producers in the world.

All you need is piece of toast or a blini, with a dollop of sour crème and chopped red onions.

Star quality

Kalixlöjrom has star quality like no other food in Sweden – it is the most frequently re-occurring component on the menus at the Nobel Banquet. It’s also a favourite amongst star chefs, and often chosen to represent the pure, Swedish flavours.

The taste is mild, round with notes of smooth fish oil and saltwater. Like fine Champagne, Kalixlöjrom has unique mineral elements that give its characteristics. And like Champagne, it is origin-protected.

A great way to get to know Kalixlöjrom is to whip up a simple little appetizer. On a piece of toast or a blini, with a dollop of sour crème and chopped red onions.

If you are visiting Swedish Lapland, you can almost count on stumbling upon this delicacy in all upscale restaurants. So give it a try, you won’t be disappointed.

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