Yarra Valley Caviar launches premium line of virgin pearls
Yarra Valley Caviar is for the first time launching a line of roe from its youngest salmon, who have never been milked before, as part of its 2012 caviar harvest. At just three years old, the caviar is softer and more palatable – the ‘veal’ of the salmon family.
The caviar is taken as it comes from the salmon after milking and simply brined on site using Murray River pink salt flakes and organic sugar, and packaged in 40 gram traditional tins.
Available in limited supply from June, given the quantities of salmon available, it is already being requested by restaurants around the country as an entrée.
In addition to its premium line, Yarra Valley Caviar will also produce its highly award winning quality caviar – with some 50,000 salmon being individually hand-milked for this year’s harvest, resulting in about 14 tonne of caviar – two tonne of which will be from the three year old salmon.
The reason it’s so highly regarded, is because of the farm’s strict policy of ensuring the fish are treated humanely. The farm’s natural processes also play a part in the demand for the product.
Its products can be found in some of the country’s best restaurants, gourmet delis and farmers’ markets.
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