Our Salmon

Yarra Valley Caviar’s Atlantic Salmon are raised in fresh, clean, clear water from forests in the Victorian Alps of the Yarra Valley ranges.

 

Research has proven Yarra Valley Salmon has less clustering of its salmon than other aquacultural farms, meaning the fish are less stressed, which results in a better quality flesh and caviar.

 

Traditionally, and typically, a needle is used in the belly cavity of the fish to blow the eggs out, and the fish are then dumped.

 

It’s not something Yarra Valley Caviar believes is necessary, humane, or leads to the best quality caviar.

 

Its fish are carefully monitored to determine the best time to milk, and are gently hand-milked under an entirely natural anaesthetic – made from clove oil  so as not to cause the fish any undue stress, and they are then returned to their fresh water environment and spawn again the following year.

Testimonials

“ Yarra Valley Salmon’s caviar is one of my favourite products. It’s always plump, bright and bursting with flavour and works as well when dominating an entrée, as a prominent garnish on a main course.  Given its quality, it’s no surprise to learn its Atlantic Salmon are not treated with any antibiotics or chemicals and live in a natural, healthy environment. ”

Luke Mangan, one of Australia’s leading chefs, www.lukemangan.com

 

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“ We choose Yarra Valley Caviar’s Atlantic Salmon and caviar because you simply can’t get any better quality, it’s a premier Victorian product which is consistently of the highest standard available, because the fish are reared in a natural environment and the caviar isn’t treated as a by-product.  Regardless if we’re serving 20 or 2,000 our clients, its products always leave a lasting impression. ”

Frank Burger, Food and Beverage Manager, Melbourne Convention and Exhibition Centre