Yarra Valley Smoked Salmon Roe
Smoked salmon roe from Yarra Valley Caviar — the same hand-milked Atlantic salmon pearls (Salmo salar) as their First Harvest, put through a double smoking process that adds a layer of gentle, woody warmth without masking the roe's natural brine and pop. The smoking is done in two stages: first, the roe is brined with red gum salt that has itself been smoked for 72 hours; then the pearls are cold smoked using local Mountain Ash hardwood. The result is a mild, clean smoke flavour that sits behind the natural salinity of the roe rather than in front of it — a subtle shift in character, not a transformation.
This is a product that has built a serious following among chefs in Australia and internationally. The smoking adds a dimension that standard salmon roe does not have, making it particularly effective as a finishing garnish on dishes where a gentle smokiness is welcome — scrambled eggs, pasta, potato dishes, or anything with cream or butter as a base. It also works on its own, spooned straight from the tin.
Yarra Valley Caviar is a family-owned boutique freshwater aquaculture farm at the base of the Rubicon River in Victoria's Yarra Valley Ranges, Australia. Their salmon are raised in large earthen ponds fed by gravity from alpine spring water — no chemicals, no antibiotics. The roe is hand-milked once a year, in May, under a natural clove oil anaesthetic, and the fish are returned alive to their ponds. The operation is BAP (Best Aquaculture Practices) certified.
This product arrives ready to serve. FINE & WILD receives it frozen and thaws it before dispatch. The tin will be dated with a use-by date — shelf life is 90 days from thawing. Once opened, consume within 4 days.
Producer: Yarra Valley Caviar, Victoria, Australia
Ingredients: Atlantic salmon roe (Salmo salar) (fish), smoked red gum salt, Mountain Ash cold smoke
Storage: Refrigerate at 0–4°C. Once opened, consume within 4 days. Do not refreeze.
Net: 100g
Allergens: Fish (salmon)
Smoked salmon roe from Yarra Valley Caviar — the same hand-milked Atlantic salmon pearls (Salmo salar) as their First Harvest, put through a double smoking process that adds a layer of gentle, woody warmth without masking the roe's natural brine and pop. The smoking is done in two stages: first, the roe is brined with red gum salt that has itself been smoked for 72 hours; then the pearls are cold smoked using local Mountain Ash hardwood. The result is a mild, clean smoke flavour that sits behind the natural salinity of the roe rather than in front of it — a subtle shift in character, not a transformation.
This is a product that has built a serious following among chefs in Australia and internationally. The smoking adds a dimension that standard salmon roe does not have, making it particularly effective as a finishing garnish on dishes where a gentle smokiness is welcome — scrambled eggs, pasta, potato dishes, or anything with cream or butter as a base. It also works on its own, spooned straight from the tin.
Yarra Valley Caviar is a family-owned boutique freshwater aquaculture farm at the base of the Rubicon River in Victoria's Yarra Valley Ranges, Australia. Their salmon are raised in large earthen ponds fed by gravity from alpine spring water — no chemicals, no antibiotics. The roe is hand-milked once a year, in May, under a natural clove oil anaesthetic, and the fish are returned alive to their ponds. The operation is BAP (Best Aquaculture Practices) certified.
This product arrives ready to serve. FINE & WILD receives it frozen and thaws it before dispatch. The tin will be dated with a use-by date — shelf life is 90 days from thawing. Once opened, consume within 4 days.
Producer: Yarra Valley Caviar, Victoria, Australia
Ingredients: Atlantic salmon roe (Salmo salar) (fish), smoked red gum salt, Mountain Ash cold smoke
Storage: Refrigerate at 0–4°C. Once opened, consume within 4 days. Do not refreeze.
Net: 100g
Allergens: Fish (salmon)
Original: $52.79
-70%$52.79
$15.84Description
Smoked salmon roe from Yarra Valley Caviar — the same hand-milked Atlantic salmon pearls (Salmo salar) as their First Harvest, put through a double smoking process that adds a layer of gentle, woody warmth without masking the roe's natural brine and pop. The smoking is done in two stages: first, the roe is brined with red gum salt that has itself been smoked for 72 hours; then the pearls are cold smoked using local Mountain Ash hardwood. The result is a mild, clean smoke flavour that sits behind the natural salinity of the roe rather than in front of it — a subtle shift in character, not a transformation.
This is a product that has built a serious following among chefs in Australia and internationally. The smoking adds a dimension that standard salmon roe does not have, making it particularly effective as a finishing garnish on dishes where a gentle smokiness is welcome — scrambled eggs, pasta, potato dishes, or anything with cream or butter as a base. It also works on its own, spooned straight from the tin.
Yarra Valley Caviar is a family-owned boutique freshwater aquaculture farm at the base of the Rubicon River in Victoria's Yarra Valley Ranges, Australia. Their salmon are raised in large earthen ponds fed by gravity from alpine spring water — no chemicals, no antibiotics. The roe is hand-milked once a year, in May, under a natural clove oil anaesthetic, and the fish are returned alive to their ponds. The operation is BAP (Best Aquaculture Practices) certified.
This product arrives ready to serve. FINE & WILD receives it frozen and thaws it before dispatch. The tin will be dated with a use-by date — shelf life is 90 days from thawing. Once opened, consume within 4 days.
Producer: Yarra Valley Caviar, Victoria, Australia
Ingredients: Atlantic salmon roe (Salmo salar) (fish), smoked red gum salt, Mountain Ash cold smoke
Storage: Refrigerate at 0–4°C. Once opened, consume within 4 days. Do not refreeze.
Net: 100g
Allergens: Fish (salmon)
