Buy Snail Caviar
When you hear about Caviar you think about fish. More specifically, the sturgeon fish. When you hear about types of Caviar you may know there are two large main categories: imported and domestic. And when it comes to Caviar substitutes you will surely think about Fish Roe or Tobiko Caviar. But have you ever heard about Snail Caviar? Did you even know it exists? The answer is yes. Snail Caviar comes from the species Helix aspersa maxima or Gros gris. Each snail lays around 100 eggs and this naturally happens only once per year if the snail is kept in an outdoor setting. This is equivalent to 4 g of Snail Caviar.
buy snail caviar
Compared to other Caviar one snail only produces around 4 grams of eggs annually, whereas one sturgeon can lay 18 kilograms of eggs. For the 100g tub of Snail Caviar a farmer would need at least 25 snails. This is one of the main reasons why Snail Caviar is very highly valuable on the market.
The production of Snail Caviar is very labour-intensive and heavy manual work. It requires a huge amount of work: cleaning the snails, removing excrement and dead snails, installing egg-laying traps, sorting eggs manually under a magnifying glass, the processing stage, bottling and labelling.
Snail caviar is the pearly white eggs that come from two different kinds of land snails! We are a seafood company, but caviar is caviar, and snail egg caviar must be on the list of the world's most exciting caviars.
Snail eggs caviar might be somewhat of a unique twist on fish caviar for our seafood lovers. Escargot and snail have been a delicacy served around the world for centuries. Unlike salmon roe, although similar in size, snail caviar features a distinct and unique earthy flavor.
Snail caviar is a luxury food item produced on snail caviar farms, primarily in France, Poland, and Austria. A snail caviar farm raises these land snails to harvest the roe or eggs for your dinner table. The snail roe is hand-harvested using tweezers. The delicate process involves sorting, cleaning, and preparing a brine to preserve the unique flavor and texture of the pearls.
When you buy snail caviar, you can be comfortable knowing that you are eating a product produced and processed using a no-kill method. Seafood roe is difficult to harvest without fully processing the fish, although fisheries are working on no-kill technology. Snail farmers can bring escargot pearls to your table without harming the snails.
Snail caviar finds itself on a similar price point as many top-tier caviars, averaging some years at around $40/ounce but sometimes going even higher. But there is an explanation for the higher snail caviar price.
You see, one snail only produces 50 to 100 eggs per year! Yes, per year! Those eggs must be hand-harvested, sorted, and cleaned using a very delicate and intricate process to preserve the integrity of the caviar pearls. Snail caviar is typically preserved in brine since pasteurization can negatively affect the flavor and texture of the pearls.
Snail farms must control the snails' environment, including their lighting, temperature, and atmospheric conditions to produce the best possible snail pearls. Our snail caviar for sale comes in a 30-gram tin, giving you just over one tablespoon of white caviar snail pearls. We know the snail caviar cost isn't for everyone, but for the snail caviar enthusiast, the experience of eating these delicious and delicate pearls is priceless.
People use snails throughout the world. Their use ranges from high-end spa treatments using snail slime to finding escargot and snail eggs in high-end restaurants. Now you can enjoy fresh, never frozen, snail caviar pearls at home and impress all your most sophisticated dinner guests.
Imagine a brisk, cool walk through the forest after a gentle rain shower. You can best describe snail caviar as tasting like the earthy undertones of the woods with the choice flavor of your favorite wild mushrooms. Snail caviar pearls have a smooth, silky texture that pops in your mouth. As they pop, your mouth floods with earthy undertones and the woodsy flavor of wild mushrooms. Snail caviar eggs are slightly crunchier than their counterpart from the sea.
Our fresh snail caviar eggs are preserved in salt brine, just like other fresh caviar. Unopened, a tin of snail caviar will last three months. Once you open your tin of snail pearls, you'll want to eat them within a week, but we doubt they will last even that long.
Snail caviar is a uniquely flavored culinary item that is growing in popularity worldwide. You can serve a few pearls to your dinner guests as an appetizer or in between courses for a delicious pallet cleanser. No matter how you choose to serve our snail egg caviar, we promise you won't be disappointed, nor will your dinner guests.
Snail caviar, also known as escargot caviar or escargot pearls,[1] is a type of caviar that consists of fresh or processed eggs of land snails. It is a luxury gourmet speciality produced in France and Poland. They were also a delicacy in the ancient world, also known as "Pearls of Aphrodite" for their supposed aphrodisiac properties.
The raw snail eggs have a slick shell that is delicate and breakable.[3] They are sometimes pasteurised to preserve them.[3] However, the pasteurisation of snail eggs has been described as having a tarnishing effect upon their flavour.[3] Some preserved versions are processed and jarred without the use of pasteurisation, using brine as a preservative.[3] Some producers use a flavoured brine to add flavour to the product.[2]
The flavour of snail caviar has been described as being reminiscent of "baked asparagus", or "baked mushroom"[4] with a "subtle" flavour with "woody notes",[3] as having a "strong earthy" flavour, and as being crunchier than fish egg caviar.[5] It may be served as other caviars are, with toast points, sour cream and champagne.[3] It may also be served in soups.[3]
Snail farming is referred to as heliciculture, and includes the process of farming or raising land snails specifically for human consumption. Some commercial snail farms collect and process snail caviar, which is then jarred and marketed to consumers.[3][5] Sometimes the snails are raised and kept in temperature, lighting and climate controlled conditions to encourage maximal reproduction, which produces the eggs.[3][5] Since snails are hermaphroditic (having both male and female sexual organs), all can produce eggs.[3][5] Snails typically bury their eggs in soil after they are laid.
One method of harvesting the eggs involves placing the snails in boxes that have soil and sand in them, whereupon the eggs are gathered.[5] Snail egg output is meagre when compared to fish roe production such as that from sturgeon. As a comparison, one snail typically lays approximately four grams of eggs annually, whereas one sturgeon may have up to 18 kilograms (40 lb) of eggs.[2]
Snail caviar is the flavor du jour taking the culinary world by storm. The tiny, pearled delicacies are selling like hotcakes in Italy, where a kilogram can cost more than $3,000, according to Modern Farmer.
The process is a 150-day endeavor, in which snail breeders put sterilized glasses on the ground for snails to lay their eggs in, then sort through the precious deposits and remove non-perfect specimens. Each snail only lays roughly 50 to 100 eggs a year, Modern Farmer reports.
Snail caviar comes from the species Helix aspersa maxima or Gros gris. As you can read in more details here, each snail lays around 100 eggs and this naturally happens only once per year if the snail is kept in an outdoor setting. This is equivalent to 4 g of snail caviar.
It is therefore important for a successful snail farm to create an optimum indoor environment with controlled temperature, light and humidity, in order to create several mating and egg laying cycles per year. The temperature is usually maintained at 15 C and humidity levels at 80%.
Snails are hermaphrodites and therefore each snail can produce eggs. They bury their eggs in soil 1 to 1 inches deep. One method of harvesting eggs is placing snails in boxes that have soil and sand in them.
Once the eggs are sorted, selected and harvested, they pasteurize them to preserve the eggs. Eggs are prepared in Fleur de Sel (brine) and then pasteurized into real caviar boxes. This is done in a laboratory.
This method was used in the 1980s in France, and did not have much success, because the membrane of the eggs was thick and hard to burst, which made the experience of eating snail caviar less pleasant. The pasteurisation process also damages the unique taste of snail caviar.
Invented in 2004 by Dominique Pierru, this method of preserving snail caviar is unique. After years of work Dominique developed a special way of preserving snail caviar, which allows the caviar to burst perfectly between your palate and your tongue. The recipe is as natural as possible and avoids pasteurization. He uses brine with Guerande fine sea salt, rosemary essence, starch and citric acid. This process softens the egg without altering its flavour and texture.
The membrane of the eggs pops when bitten into and shots of liquid inside taste very subtle, with slightest sweet, savoury, herbal and woody notes. Some say that snail caviar is like a walk in the forest after the rain. Its typical flavour resembles one of mushrooms, wood, oak leaf and baked asparagus. Snail caviar is crunchier than fish caviar and has an earthy flavour.
Snail caviar can be served in many ways. The most common is with blinis, sour cream and champagne. It may also be served in soups and deserts, salads or as an ingredient of the main dish. One interesting recipe is snail caviar with tuna, avocado, vanilla, chili and lime. There really is no limits to how you want to use snail caviar on your plate. 041b061a72