Caviar, which can apparently be sourced from many types of fish, is being extracted from farmed trout in SA’s south-east. Kalangadoo’s Peter Docking has perfected a method of extracting and processing caviar from his farmed trout.
Peter uses the golden trout he’s managed to breed to produce the caviar – it looks a bit like tiny golden bubbles – and though this is not the caviar the market is used to, there has been a response to the new product.
The caviar is extracted from two-year-old female fish – a painless operation for the fish – which are returned to the water within 30 seconds. The eggs are initially frozen, then thawed when needed and processed in a brine solution to preserve it.
If trout caviar takes off, it could add to the conservation effort for Russian sturgeon which must be killed to extract their caviar and are becoming increasingly rare in their native Russian waterways.
Trout caviar sells for about one tenth of the cost of imported Russian caviar, and demand is growing from restaurants in Melbourne and Sydney.