Roe

Roe is separated from the fish by cutting in a roto cutter. The roe goes further through a cleaning process that consists of cyclone washing and a flotation unit. Water is drained and the roe is put into containers and matured for at least 12 hours at about -10 °C. The roe is buffered before packing. The matured roe is then packed into cartons (20 kg net weight), wrapped, labelled and frozen.

Processed
‍Frozen

Carton size
‍20 kg

Packing
‍Jumble pack

Catch season
‍February to March