Virtually all of the roe that enters the pier goes to sugar salting in barrels. Some are packed fresh in boxes for fish shops and other fish counters, but most of it goes to caviar production.

Roe is sorted on the gutting line. Careful treatment of roe is important, so that it does not crack. The large roe period is from February to March, when the fish are ready for mating.

Roe is layered in barrels of wood or plastic, with a ready-made mixture of sugar and salt between the layers. Finished barrels of roe are stored for a month before being sent for caviar production. During this period, the barrels should preferably be rolled a little, to get circulation of the sheet in the barrels.

Both saithe and cod roe are used for sugar salting.