In the News
Yarra Valley Caviar launches 'virgin roe'
Yarra Valley Caviar is for the first time launching a premium line of roe from young salmon, who have never been milked before, as part of its 2012 caviar harvest. At just three years old, the caviar from this young fresh water Atlantic Salmon is softer and more palatable - making it effectively the "veal" of the salmon family. Milking takes place for four weeks during May and it will be available in limited supply from June.
Travellers' Good Buys
With John Crook
Food Wine and travel
As a boy growing up in the regional areas of South Australia, I could have pursued a career on the land. Instead it was the world of radio and television but with a special interest in food, travel and wine.
It is quite amazing in that those fields of endeavour are intertwined.
Occasionally I get to sample all three in the one report - hence the results this week from the beautiful Yarra Valley.
The Valley is one of Victoria's major food producing area. So when invited to join with a group of fellow foodies, there was no stopping me.
The only problem appeared to be that the product in question was being produced at a secret destination, two hours north of Melbourne.
The Yarra Valley caviar farm is not open to the public, however, the farmed product was the entire reason for this visit.
A convert to be sure
The caviar, along with the farmed salmon, is superb, number one on the menu of major restaurants, including Yering Station.
Melbourne is awash with farmer's markets and it is at the market-place the Yarra Valley caviar and salmon await. Full of flavour.
Some of the markets include the Collingwood Children's Farm on the 2nd Saturday of the month.
The Slow Food Farmer's Market, on the 3rd Saturday of the month.
The Abbotsford convent on the 4th Saturday of the month. Just to mention a few.
For more information on markets Google Yarra Valley.
Fish farmer challenges seasons
by OnFood
Salmon is not seen as a seasonal food for most people.
Rather, it's generally taken for granted as a "year round" product regardless of the impact upon the fish's quality of life or the taste for the consumer.
For one boutique producer in the Victorian Alps, however, convention isn't necessarily the norm.
When Mark Fox took over the farm of Yarra Valley Salmon some 14 years ago, he questioned the way the fish were milked for caviar, and changed the process to a natural one.
He aims to treat his fish with respect, saying the result is flawless, plump, caviar and fish prepared to spawn again the following year.
The same philosophy applies to the way the farm produces its salmon products. The fish live in long earthen ponds which are fed by waterfalls, and the farm doesn't use antibiotics or chemicals.
They are only culled and sold on the market from October to January, when the flesh is seen to be at its best.
Mark says providing flesh earlier in the year is not the humane thing to do for the fish - or the right thing for the consumer – with the fish needing time to recover from milking in May.
"Even though we're the only aquaculture farm to milk our fish entirely by hand, the process still takes its toll on the fish. It's like any animal giving birth; they need time to fully recover."
For Mark, it's not about being a "greenie" but instead makes pure business sense.
"Because of the space we give our fish to swim around, we don't need to use antibiotics, and prophylactics because there's no need – the fish are actually less prone to disease just because of the way they live, and therefore of course much healthier and happier and in turn that results to the quality of the product on the plate."
It's the reason the likes of renowned chefs Luke Mangan and Guy Grossi choose Yarra Valley Salmon's products.
"I'm not interested in creating products from intensive farming," says Mark.
"It's makes far more sense to provide a top quality product, and in the process do the right thing by the fish, the Rubicon River which feeds our ponds, and ensure the long term sustainability of our farm."
http://www.onfood.com.au/OF/OFNews/Fish-farmer-challenges-seasons-2370.aspx
Three Winos and a Fishtale
By: Corinne
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Yarra Valley Caviar showcased both their classic salmon caviar and the First Milked caviar which we reviewed recently. The latter is obtained from fish that have never been milked before and give the caviar a fresh clean flavour with soft, plump row that pops in the mouth.
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http://www.gourmantic.com/2012/08/09/three-winos-and-a-fishtale/