You won’t find caviar just anywhere! The best way to get it is to consult the websites of the various producers and look at the sales outlets listed.
Sturgeon have always been fished in our rivers. At first they were only caught for their meat, and their eggs were then fed to ducks and hens. Unaware of how to prepare caviar, it was not until the beginning of the 20th century that the first production appeared. This was then followed after the Second World War, by the golden age of caviar. A lack of wild sturgeon brought production to an end until a Siberian species of sturgeon was introduced to farming.
Breeding sturgeons for caviar production requires savoir-faire and patience. Sturgeons must be reared for eight years before the eggs from the females can be recovered to produce the celebrated little grains of caviar. Aquitaine caviar has an array of flavours which include butter, hazelnut, fresh walnut and other refined blended aromas. Its colour ranges from dark to light grey shades through to golden brown shades. After 3 months, with time and maturing, the taste becomes more powerful and complex with a remarkable balance.
Originally present in our waterways, the Acipenser Sturio local sturgeon is currently not authorised for harvest. The sturgeon which produces Aquitaine caviar is none other than the Siberian sturgeon, Acipenser Baeri. Besides enjoying its caviar, you can also enjoy the fish itself. Sturgeon is highly flavoursome and features on some of the greatest chefs’ menus.
To taste, it is recommended to open the Aquitaine caviar box 15 to 20 minutes before serving and keep chilled. Like a good bottle of wine, this enables the caviar to fully express all its flavours!