{"id":518,"date":"2021-02-05T10:59:25","date_gmt":"2021-02-05T09:59:25","guid":{"rendered":"https:\/\/mills.no\/mills\/rognen-i-mills-kaviar\/"},"modified":"2024-02-07T09:15:30","modified_gmt":"2024-02-07T08:15:30","slug":"rognen-i-mills-kaviar","status":"publish","type":"post","link":"https:\/\/mills.no\/mills\/rognen-i-mills-kaviar\/","title":{"rendered":"Rognen i Mills Kaviar"},"content":{"rendered":"<div class=\"mills-block-featured alignwide alignwide wp-block-mills-block-featured\"><img loading=\"lazy\" decoding=\"async\" width=\"1600\" height=\"775\" style=\"width:100%;height:100%;object-fit:cover\" src=\"https:\/\/mills.no\/content\/uploads\/sites\/2\/2021\/02\/fiskebC3A5t_skreifiske_1920.jpg\" class=\"wp-block-cover__image-background\" alt=\"Fiskeb\u00e5t ute p\u00e5 \u00e5pent vann\" srcset=\"https:\/\/mills.no\/content\/uploads\/sites\/2\/2021\/02\/fiskebC3A5t_skreifiske_1920.jpg 1600w, https:\/\/mills.no\/content\/uploads\/sites\/2\/2021\/02\/fiskebC3A5t_skreifiske_1920-300x145.jpg 300w, https:\/\/mills.no\/content\/uploads\/sites\/2\/2021\/02\/fiskebC3A5t_skreifiske_1920-1024x496.jpg 1024w, https:\/\/mills.no\/content\/uploads\/sites\/2\/2021\/02\/fiskebC3A5t_skreifiske_1920-768x372.jpg 768w, https:\/\/mills.no\/content\/uploads\/sites\/2\/2021\/02\/fiskebC3A5t_skreifiske_1920-1536x744.jpg 1536w, https:\/\/mills.no\/content\/uploads\/sites\/2\/2021\/02\/fiskebC3A5t_skreifiske_1920-80x39.jpg 80w\" sizes=\"auto, (max-width: 1600px) 100vw, 1600px\" \/><div class=\"wp-block-cover__inner-container\">\n<h1 class=\"has-text-align-center wp-block-post-title has-text-color has-neutral-1000-color\">Rognen i Mills Kaviar<\/h1>\n<p class=\"t2-ingress has-text-align-center align wp-block-t2-ingress\">Tid. H\u00e5ndverk. Samt en helt unik r\u00e5vare rett fra det kalde havet utenfor Norskekysten. Det nytter sannelig ikke med snarveier n\u00e5r man skal lage Norges mest spiste kaviar.\n<\/p>\n<div class=\"has-text-align-center mills-published-date wp-block-post-date has-text-color has-neutral-1000-color\"><time datetime=\"2021-02-05T10:59:25+01:00\">05. februar 2021<\/time><\/div>\n<\/div><\/div>\n\n\t\t<div class=\"has-background has-neutral-0-background-color is-style-vertical-spacing alignwide wp-block-mills-section has-background has-neutral-0-background-color\">\n\t\t\t<div class=\"wp-block-mills-section__inner aligncenter\">\n\t\t\t\t\n\n<p style=\"text-align:left;\">N\u00e5r skreien blir dratt opp av havet under Lofotfisket, er det med buken full av uts\u00f8kt rogn. Det er denne vi bruker i Mills kaviar, og h\u00e5ndverket har blitt perfeksjonert siden kaviaren f\u00f8rst ble lansert i 1952. Det kreves nemlig b\u00e5de fagkunnskap og erfaring \u00e5 f\u00e5 fram et f\u00f8rsteklasses produkt. Og her er hemmeligheten:<\/p>\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"650\" height=\"315\" src=\"https:\/\/mills.no\/content\/uploads\/sites\/2\/2022\/01\/sukkersalting_rogn-650x315-1.jpg\" alt=\"\" class=\"wp-image-706\" srcset=\"https:\/\/mills.no\/content\/uploads\/sites\/2\/2022\/01\/sukkersalting_rogn-650x315-1.jpg 650w, https:\/\/mills.no\/content\/uploads\/sites\/2\/2022\/01\/sukkersalting_rogn-650x315-1-300x145.jpg 300w, https:\/\/mills.no\/content\/uploads\/sites\/2\/2022\/01\/sukkersalting_rogn-650x315-1-80x39.jpg 80w\" sizes=\"auto, (max-width: 650px) 100vw, 650px\" \/><\/figure><\/div>\n\n<p style=\"text-align:left;\"><\/p>\n\n<h2 class=\"wp-block-heading\" >M\u00e5 snus manuelt<\/h2>\n\n<p style=\"text-align:left;\">N\u00e5r den sprellferske fisken er sl\u00f8yd og rognsekkene tatt ut, legges rognen lagvis med salt og sukker i t\u00f8nner. Dette er en gammel h\u00e5ndverksmetode for \u00e5 konservere rognen, som inneb\u00e6rer at man m\u00e5 snu t\u00f8nnene jevnlig for at laken skal fordele seg jevnt.<\/p>\n\n<h2 class=\"wp-block-heading\" >Langtidsmodnet og lettr\u00f8ykt<\/h2>\n\n<p style=\"text-align:left;\">Etter tre uker er rognen klar. Da settes den til modning i ni til elleve m\u00e5neder. F\u00f8rst etter det er rognen klar for videre foredling hos Mills i Fredrikstad. Der blir rognen lagt p\u00e5 rist for \u00e5 t\u00f8rke i t\u00f8rkeskap. S\u00e5 er det tid for r\u00f8yking \u2013 og det er virkelig ingen jobb for amat\u00f8rer!<\/p>\n\n<p style=\"text-align:left;\">Mye av hemmeligheten bak den unike Mills kaviar-smaken er nemlig selve r\u00f8ykeprosessen. R\u00f8ykmesterne fyrer med b\u00f8keflis i spesielle kammer, der rognen kaldr\u00f8ykes i flere timer p\u00e5 en temperatur som aldri overstiger 29 grader.<\/p>\n\n<p style=\"text-align:left;\">Ingen rogn er lik, og hver r\u00f8ykesekvens m\u00e5 n\u00f8ye tilpasses sammensetningen av rognen som er i r\u00f8ykkammeret. Dessuten finnes jo Mills kaviar i flere varianter, og kommer for eksempel i b\u00e5de mildr\u00f8kt og ekstra r\u00f8kt utgave.<\/p>\n\n<p style=\"text-align:left;\">F\u00f8rst n\u00e5 er rognen klar til blanding med blant annet rapsolje og sukker, slik at den f\u00e5r riktig smak og konsistens. Til slutt fylles den ferdige kaviaren p\u00e5 v\u00e5re ikoniske Mills kaviartuber, og du har f\u00e5tt en rik og spennende smaksopplevelse som passer p\u00e5 alt fra reale br\u00f8dblingser til lekre, sm\u00e5 munnfuller p\u00e5 festbordet.<\/p>\n\n<p style=\"text-align:left;\">Jada. Det tar tid. Men jammen er det verdt det.<\/p>\n\n\t\t\t<\/div>\n\t\t<\/div>","protected":false},"excerpt":{"rendered":"<p>Tid. H\u00e5ndverk. Samt en helt unik r\u00e5vare rett fra det kalde havet utenfor Norskekysten. Det nytter sannelig ikke med snarveier&hellip;<\/p>\n","protected":false},"author":0,"featured_media":519,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_searchwp_excluded":"","footnotes":""},"categories":[82],"tags":[],"class_list":["post-518","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mills"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.9 (Yoast SEO v26.9) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Rognen i Mills Kaviar - Mills<\/title>\n<meta name=\"description\" content=\"Rognen vi bruker i Mills kaviar kommer fra skreifisket i Lofoten. 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