Lumpfish caviar is wild-caught roe from the cold waters of Iceland — small, firm pearls with a bold, briny flavour and a clean, satisfying pop. Our black lumpfish caviar is the go-to choice where visual contrast matters: against crème fraîche on a blini, atop a deviled egg, or scattered across a smoked salmon platter. It delivers the look and occasion of black caviar at an accessible price point.

Sourced from Iceland and pasteurized fresh — never frozen. Available in 50g jars. For a colourful alternative, explore our red lumpfish caviar.

What is the difference between black and red lumpfish caviar?

Both are wild-caught Icelandic lumpfish roe — same species, same briny flavour, same firm texture. The difference is purely visual: black suits elegant, high-contrast presentations like blinis and canapés; red is brighter and more striking on colourful plates, sushi rolls, and entertaining spreads.

What is the difference between lumpfish caviar and sturgeon caviar?

Lumpfish caviar is wild-caught roe from a common North Atlantic species (Cyclopterus lumpus) — bold, briny, and accessible. Sturgeon caviar — Beluga, Osetra, Siberian — is farmed from rare fish under strict conditions, with a far more complex and nuanced flavour profile. Both are genuine fish roe; the difference is in depth, complexity, and price. If lumpfish has sparked your curiosity, explore our sturgeon caviar collection