Spanish Caviar Conquers The World
Caviar is a gastronomic delicacy that does not only come from Russia or Iran anymore. China is the main producer but Spain has opened an important gap in this select market.
If there is one thing that characterizes caviar, it is its high price. There are two causes: on the one hand the gestation period of sturgeons, between 10 and 15 years, and on the other hand its scarcity. The over-exploitation of sturgeon in their natural habitats led to a ban on their fishing so all caviar consumed in the world comes from fish farms.
Types of caviar
There are 25 types of sturgeon all over the world and contrary to what you may think, it is more luxurious and exquisite the clearer it is.
It is the most exquisite and exclusive of all types. It gets its name from the variety of sturgeon from which it is extracted. Its flavour is incomparable and its perishability is high, reaching up to 10,000 euros per kilo.
It's a little cheaper than the previous one, but no less delicious. Its color varies from dark brown to gold. Its name comes from the Russian language and the most appreciated variety because of its extraordinary taste is the golden yellow one.
The smaller roe and its higher production make its final price cheaper. Its colour is from black to light grey and its flavour is slightly saltier and more intense in aroma.
In Spain there are several companies dedicated to the production of caviar.
Company from Granada that bears the name of the town where the company is located. The town of only 300 inhabitants has 14 restaurants that receive thousands of visitors every weekend to taste the local delicacy. A distinctive feature is that Riofrío was the first company in the world to achieve organic certification throughout the breeding and production process.
Pirinea is the largest producer of caviar in Spain. Its fish farms are located in the towns of El Grado, Oliván (Huesca) and Yesa (Navarra). Exporting to the European Union, Japan, Singapore and Taiwan.
The production of Caviar Nacarii is more modest, 800 kilos per year. It has a plant in Les, a small town in the Vall d'Aran, in Catalonia, where they produce an exquisite caviar following the traditional method of the Iranian masters. With a production strategy aimed at maximum quality, it perfectly combines craftsmanship with compliance with European food safety regulations.