Trout roe

This product is derived exclusively from fish farms, and from one single variety: the rainbow trout.

There are two ways of collecting roe at their period of maturity (October to January). The first, the most widespread in France, Italy and Spain, is to make the trout spawn by pressing the belly. This pre-supposes that the roe have reached a stage of maturity which can withstand the operation.

Roe obtained in this way will react well to pasteurization, and their appearance will be perfect.

The other method (Ikura for the Japanese), identical to that used for sturgeon and salmon, is to collect the egg pouch (ovary) after having killed the fish.

This second method allows the harvesting of less mature roe which will not withstand pasteurization, but whose taste is far superior.

Buying trout roe on-line