 It is basically fish eggs (caviar) of the Common bleak, but because of the large influx of fresh water from the huge rivers around and in Kalix, this has transformed the taste of the fish eggs, rendering them unique in flavour to this area alone.It is the special mix of the elements bromine, strontium, iodine, selenium, molybdenum, barium and lithium, along with a unique ratio between strontium and barium, that makes the Kalixlöjrom unique, which is why the EU has granted the Protected Geographical Status for the Kalixlöjrom.The Kalix Löjrom has been present at many Nobel dinners through the years, and among others, the 1990 Gastronomy Academy gold medal winner Norbert Lang of Paul & Norbert in Stockholm likes his Kalixlöjrom.