Trout roe comes from the Oncorhynchus Mykiss fish species farmed in France.
They are smaller in size than salmon eggs and have a crunchier texture. This implies that the roe has reached a sufficient stage of maturity.
Softer than salmon eggs, trout eggs have a crunchy texture. As they burst in the mouth, they reveal iodine notes characteristic of this species. Caviar de Neuvic follows through on its philosophy of maximising products developed in France and offering a wider range of fish roe in order to meet all tastes and pleasures.
Salmon roe comes from a wild species of fish (Oncorhynchus Keta) from the Pacific Ocean, farmed in Russia.
Its roe is of a generous size with a rather candied texture. In the mouth, they roll on the tongue and then burst under the palate, opening up to a feeling of freshness and intense iodine notes. It has a delicate texture with marine hints to flavour your appetizers, cocktails and salads. Also ideal with mashed potatoes.
This roe is more widely consumed, being more affordable than caviar. Caviar de Neuvic carefully selects its supplier of salmon roe to guarantee a superior quality and meet the standards of our deli range.
A little anecdote: Outside of France, this roe is nicknamed "red caviar", especially in Russia where it is very popular.
Our Organic brook char or brook trout roe comes from the Salvelinus Fontinalis species.
Caviar de Neuvic has selected the product of Mas de Pommier, a farm located on the foothills of the Larzac region, in the middle of a UNESCO World Heritage-listed nature reserve.
Brook char roe is of a golden colour, medium-sized and firmer than caviar. In the mouth, it has slightly smoky and iodine flavours. The taste is delicate and therefore easily appreciated by customers.
Our brook char roe producer
Mas de Pommier has more than 30 years of experience in fish farming. On their farm the water is pure and does not have any negative impact on the environment. The organic practices of this fish farm are part of Caviar de Neuvic’s commitment to preserve the environment.
Native to the Mediterranean basin, “poutargue”, “boutargue” or “buttarga” is prepared from a mullet rogue (a pouch that contains the roe) and salt. The latter will serve as a preservative and flavour enhancer, just like for caviar. There then follows a long drying stage to concentrate all its aromas.
The poutargue: an ancestral product
This traditional product will surprise you with its subtle yet powerful marine taste. Wax is a traditional preservation method serving two purposes:
To stop maturation at the optimum time
As a protective film