Aquitaine Caviar and Sturgeon

The massive pre-historic fish that once swam freely and abundantly through nearly all of the European rivers are now essentially extinct. You will never find wild sturgeon caviar anymore; it is all farmed (no matter what the label says). The lifestyle of the fish from wild to farm has apparently changed the flavor and texture of the product itself. While these two points can already vary between species, the Siberian/Baerii caviar tending to have a more earthy flavor with the Osetra leaning towards more oyster flavor for example, they are still very different from those who would remember caviar before the 1980's.

Aquitaine Caviar

Sturgeon were once plentiful in the rivers nearby, however after decades of overfishing the fish was on the verge of extinction. The sturgeons are more prized for their eggs than their flesh these days . Until the early 20th century, the eggs would have been fed to the chickens as there was little interest in the production of caviar. That changed thanks to foreign interest and the production has only grown exponentially. 'Caviar d'Aquitaine'

Slow Food and Slow Travel

A culinary tour is one of the best ways to see a new place, learn a bit of history and understand more of the culture. It's a multisensory journey...if you are looking for something a bit different, off the beaten path? find that countryside cottage or villa in the vines to cook your locally sourced products to enjoy that farm-to-table style life. If you should want to visit coastal oyster farms or the inland caviar farms...

Create a website or blog at WordPress.com

Up ↑

%d bloggers like this: