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Sturgeon is more savory than beluga, which is praised for its smooth-textured flesh as well as its caviar. It is a lean whitefish with firm and meaty flesh that is pink while raw and white when cooked, akin to chicken breast or veal in texture. Riofro keeps it fresh by utilizing only the best quality organic La Chinata EVOO from Extremadura, a region known for its jamón iberico.
Riofro’s sturgeon confit is best served as a light meal with fresh salad and balsamic dressing or lightly sautéed veggies. To complement the delicate tastes, serve the flesh pieces with a tablespoon of Kaviari Oscietra Prestige Caviar, also made from sturgeon. For a light yet delectable snack, spread a little on toasted bread.
To compliment the smokey overtones in the fish, we recommend a glass or three of Sancerre, Sauvignon Blanc, or the fuller-bodied Pouilly-Fumé. Red wine lovers, do not despair. This whitefish also goes great with Pinot Noir.
Riofro is one of Europe’s largest sturgeon breeders and the first to obtain organic certification for its caviar. They are excellently positioned to obtain quality fish and fish products that adhere to European Union Organic Aquaculture requirements since they are based in Spain, where the seas remain constant at 14-15oC. It’s only natural for them to collaborate with Organic Agriculture EVOO company La Chinata, supplier of some of Spain’s most responsibly cultivated and ecologically conscientious olive oils.
Store your tin/jar in a cool, dark, and dry pantry. Unopened, it will last up to 2 years. Once opened, consume your preserved fish/meat within one or two days and keep leftovers with the oil in a sealed container in the fridge.