More Oz info on Trout/Salmon Caviar

My earlier post on making caviar from the roe of Tongariro River rainbow trout still holds good and explains my former successful endeavors. However, now living in Adelaide means that even local trout are practically non-existent so what to do about it? Not to worry. Up in the Adelaide Hills at Mt Barker is a company that produces all manner of gourmet fish products, including fresh and smoked salmon and salmon caviar. It is called Australia Springs Smoked Sea Food Pty Ltd and their website Huonaqua is worth pondering over.

The salmon comes from the huge cage operation on the Huon River in southern Tasmania. This is the privately operated Huon Aquaculture Group which produces over 10,000 tonnes of fresh salmon per year. Most Australian supermarkets sell their fresh and smoked salmon products. Sometimes I buy their fresh salmon on discount at the supermarket and smoke it myself at home (see earlier post).

Today is Friday, or TGIF, and traditionally I have a few vinos with nibbles on the front stoop of my unit in Brighton, Adelaide. I have a tiny square jar of "Huon Salmon Caviar" to try out on crackers. They are orange colour and the egg size is about 3 to 4 mm diameter. A review says .. "lovely texture fantastic popping sensation, can't wait for the next order".. The cost ($31/100gm) may seem expensive but is certainly cheaper than trying to make it yourself.

Gaganis wholesaler have a few jars of Huon Caviar at half price. They also have little cans (100gram for $7.10) of Australian "Tarama" Caviar made from sea mullet fish roe (orange, ca 0.5mm dm, very tasty)which is produced by Beach Gold Seafood Products of Queensland. The supermarkets seem only to stock the lumpfish Caviar by Holland House, of Sweden. Lumpfish caviar comes in orange or black colors with egg size ca 1 -2 mm diameter, and retails at $5.49 for a 50 gram jar. That's all for now. Allano