“New and innovative products are constantly under development, all with the same goal of creating high-quality delicacies starting from what is traditionally considered to be a by-product.”
Hrogn AS started with Dr. Jonas Juselius and his lifelong interest in food and cuisine. After reading about bottarga (salted and dried fish roe) in a cooking forum, he decided to experiment with local ingredients to make his version. Since skrei (Gadus Morhua) was locally available and is considered one of the most exquisite cod species in the world, he chose to try with that. His first attempt saw good results, and the decision to transform this experiment into something more seemed only natural.