Kalix Löjrom

Kalix Löjrom PDO is a Swedish specialty registered with Protected Designation of Origin (PDO), produced from the eggs of the small salmonid fish species known as vendace (Coregonus albula). This PDO status requires that all stages of production, processing and preparation take place within a defined geographical area. The product acquired European PDO status in 2010.

The key characteristics distinguishing Kalix Löjrom from other fish roes are its distinctive flavor and its instantly recognisable orange hue. These attributes are directly linked to the specific diet of the fish and its unique geographical environment.

Distinctive Characteristics

The color of Kalix Löjrom is a specific shade of orange according to the Swedish national color scheme on the S2070-450R scale. This orange tone differentiates it from the typically yellow eggs obtained from vendace living in freshwater.

Both the distinctive flavor and unique pigmentation of the product are directly associated with the special feeding regimen of the vendace. The flavor profile is described as “round” and offers a balanced combination of soft fish oil and salt.

Geographical Area and Terroir

The production of Kalix Löjrom PDO is restricted to a specific section of the Gulf of Bothnia. This geographical area is mandatory for all stages of preparation.

• Land Boundaries: The production area includes the municipalities of Piteå, Luleå, Kalix and Haparanda on land.
• Marine Boundaries: The fishing area is limited to waters between the Torneå River estuary in the north and the Åby River estuary in the south, extending no more than 40 km from the coast.

This particular section of the Gulf of Bothnia serves as a natural spawning ground for vendace. The water quality of the region is a decisive factor in determining the product’s characteristics. At least eight major rivers and numerous smaller streams flow into this part of the Gulf, ensuring the water is of “drinking water quality.” The cold and clean water conditions in this area, where vendace spawn and reside during the fishing season, are considered critical to the product’s quality.

Feeding and Environmental Factors

The quality of Kalix Löjrom PDO is directly linked to the feeding sources of the Coregonus albula species. Vendace feeds exclusively on natural resources available in its environment. These waters are free of all freshwater insects and contain planktonic crustaceans and insect larvae that serve as the fish’s food.

The size of the actual fishing area can vary depending on the volume of freshwater entering the Gulf during spring floods. Increased freshwater input expands the feeding area available to vendace.

Production Process and Traditional Knowledge

The production method of Kalix Löjrom is traditional and based on local expertise, requiring years of accumulated experience. The production process consists of several stages, all carried out manually:

1. Extraction: The eggs are hand-extracted on the day the fish are caught.
2. Processing Stages: After extraction, the eggs undergo a sequence of steps: preliminary rinsing, beating, sieving, drying, salting and thorough cleaning.
3. Salting: During processing, 4% salt is added to the eggs.

The size of the eggs varies throughout the five-week fishing season. Egg diameter increases from 0.8 mm in the first week to 1.3 mm by the fifth week.

Final Product Forms

Kalix Löjrom PDO is primarily marketed frozen or thawed from frozen. During the fishing season, small quantities are also available fresh.

Freezing or thawing processes do not alter the product’s characteristic properties. When the freeze-drying method is applied, the total water content of Kalix Löjrom PDO is adjusted to 37.7%. The total salt content of the product is 4.3%.