The vendace roe premiere takes place when the roe is at its best and tastiest. The vendace roe trawling season takes place for five weeks each autumn. We fish and serve it during week three, when the roe is at its very finest. This is the only time of the year when the roe can be eaten fresh, with a fresh, crisp taste that one cannot get at other times of the year, once the roe has been frozen.
During the vendace roe premiere, we complement our regular menu at the Cadier Bar with a special vendace roe menu. Our dishes make use of the whole fish, treating our guests to a taste of more than just the roe itself.
“Vendace roe is always a favourite among our guests. But during the roe premiere season it’s extra special and we see heightened interest among our guests in eating fresh roe,” explains Anders Vasseur, restaurant manager at the Cadier Bar.