Our trout roe is called “strøgen” trout roe, it means that you stroke the fish alive when the roe is ripe (November to January). After milking the roe, the fish is released. It is a gentle and delicate way to produce roe. The roe is salted between 3.5-4.5% depending on the individual egg thickness. The roe is fresh and crisp and very dry, which makes it suitable to decorate dishes etc.
In March visits are by appoitment only.
From 7 April (Langfredag) the shop in the winery will be open again.
Opening hours will be Friday-Saturday 11-16.