Caviar and sturgeon rillettes

Caviar and rillettes of sturgeon from Aquitaine. Our supplier: L’ESTURGEONNIERE

At the beginning of the 20th century, Caviar in Aquitaine was traditionally produced from wild sturgeon caught in the Gironde estuary near Bordeaux in France. By the end of the 1980s, sturgeon numbers had declined to near extinction.

From Siberian sturgeon, L’ESTURGEONNIERE produces Perlita caviar, near the Bay of Arcachon in France. For more than 20 years it has been satisfying the demand of a demanding international clientele and thus allowing the return of this exceptional fish by contributing to its preservation.

L’Esturgeonnière has obtained the Label PATRIMOINE VIVANT (Living Heritage) which distinguishes French companies with excellent craft and industrial know-how.

Ecology, Processing and Harvesting

L’Esturgeonnière operates a naturally healthy water treatment system that combines ecology and sustainable development. Unique in Europe, a filtration station allows the water to leave the facilities with the same physiochemical qualities as when it entered. The water treated in this way guarantees the sturgeon the highest quality and purity of the breeding medium.

Packaging: Caviar is packaged according to strict hygiene rules. The eggs are taken, measured and selected carefully.

The packaging, in gold-colored Desjardin metal cans, is available in 30g, 50g, 100g, 500g and 950g with a use-by date of 10 months from the production date.

Tasting

Perlita Caviar is composed of shiny and round grains with a size close to that of the Oscietra (about 2.7 millimeters) and a color ranging from charcoal gray to light gray to golden brown. The finesse of its taste has made it famous. A palette of characteristic flavors: butter, hazelnut, fresh walnut… . finely associated with this length in mouth. A smooth sensation of grains rolling under your palate before bursting to release all their flavors.

Perlita Caviar, whose quality is constant, is an exceptional product, fresh, which receives no other treatment than salting in the laboratory and must be kept between 0 and 4°C.

We advise you to open your box 15 to 20 minutes before tasting, while keeping it cool. It will then express all its flavor!

The elegance of the Champagne bubble as well as many dry white wines present a remarkable agreement and will bring you magnificent moments of tasting.

Smoked sturgeon

Smoking is one of the oldest methods of preservation and consists of lightly salting and then exposing the sturgeon to wood smoke (produced by the friction of a beech and oak log on a grindstone) with the objective of drying it, extending its shelf life and optimizing its gastronomic qualities.

The smoking technique makes it possible to elaborate recipes specific to sturgeon in order to keep its organoleptic characteristics such as taste, smell, texture and color. Alternatively, the sturgeon will be subjected to the action of smoke and to long drying stages (from 5 to 15 hours depending on their size).

The mastery of these parameters is essential for a delicate treatment of the productions.

It is the maturing of the smoked fillets in a cold room that gives the final smoothness of the product. Preparations include manual boning with tongs, fresh slicing with a knife, packaging of slices, fillet hearts or whole fillets.

The products are packaged according to the needs of each customer. They are arranged on golden, vacuum-packed trays, or in sealed trays under modified atmosphere.