We have just completed our 2015 season caviar harvest and with input from Christian Zuther-Grauerholz, the co-owner of the world’s oldest caviar house Dieckmann and Hansen, our founder Frances Bender is confident that Huon’s caviar can find a place on the international market.
“We’ve seen demand grow for our salmon internationally to a point where it is recognised for its quality the world over,” said Mrs Bender.
“This has been mirrored by the amazing rise of Tasmanian sparkling wine, whisky and cider, to name a few, and we truly believe Tasmanian salmon caviar has a part to play on the international scene as well.”
Direct from the Southern Ocean as well as from specially selected hatcheries located around Tasmania, our new season caviar is set to hit shelves around the country in the coming weeks.
“When you mention the word caviar to people in Australia the images conjured in most minds are of Russian royalty living the high life or a certain very successful race horse with a jockey in pink silks with black spots,” said Mrs Bender.
“In actual fact we’ve been producing caviar for the last 13 years but this season has been a little different as we called on international expertise to help us to continue to hone our craft as we define exactly what Tasmanian caviar should taste like.
“This is Christian’s first ever trip to Australia, let alone Tasmania, and getting him to spend a week visiting the farm, hatcheries and processing has been an invaluable learning experience for our staff.
“The ocean grown caviar has particularly interested him because of the fact that it is direct from the Southern Ocean and that’s one of those unique characteristics that no other caviar producer can claim this on the international market.
“We’re not trying to be black caviar or beluga caviar. All we’ve ever wanted was to be uniquely Tasmanian and we think the new season caviar is just that. We can’t wait to see how the world reacts to it.”
Mrs Bender said plans were in place to open up niche export opportunities for our 2015 season caviar and that interest domestically in the products was also high. We sold out of our 2014 season hand-milked caviar three months ago with demand domestically far outstripping supply. We produce three types of salmon caviar, Premium, Reserve Selection Hand-Milked and Reserve Selection Ocean Grown.
Shop our 2015 Season Reserve Selection salmon caviar varieties here.