Created from herring, caught off the northern coast of Spain, this non-traditional caviar is a substitute for sturgeon caviar because of Sturgeon’s declining population. With sustainability and excellence in mind, Pescaviar, a family-owned business developed a line of caviar-like products, one of which is the Avruga Caviar, made from wild herring roe.
The Avruga Pescaviar has the appearance of traditional caviar–shiny and black, with an intense, smoky flavor. This has no GMOs, artificial flavors or flavor enhancers, colorants or preservatives. The Pescaviar family has always prided itself on using the most avant-garde and innovative culinary techniques to create products like the Avruga Pescaviar.
With its rich, decadent and caviar-like consistency and flavor, the Avruga Pescaviar is perfect to go on crusty, buttered bread with a mild and soft cheese and a glass of white wine. To highlight its intense flavor, this would top a squid ink pasta excellently with a splash of lemon juice.
The Avruga Pescaviar comes in two variants: 120g, 50g.
Keep your unopened tin of caviar refrigerated at a chilly 1 to 4°C for up to 4 weeks. Take it out of the fridge 10 to 15 minutes before serving. If you’re setting it out for a long cocktail party or dinner service, leave it in the original tin, nestled in a bowl of crushed ice to keep it cool. An open tin of caviar must be consumed within 2 to 3 days.