Alpine brook trout roe

Brook trout comes from rivers and lakes located high up in the mountains. The fish can only survive in very cold temperatures, so they must be raised in pure, crystalline waters with a low population density. The eggs are “milked” from the female brook trout, which is not harmed and continues living after the process, which lasts from November until February. The roe is processed by hand with salt, which helps to conserve its freshness, minerality, and its citrine aftertaste. Brook trout roe is perfect when eaten raw. Use it to garnish a simple dish of rice and butter or pasta with extra virgin olive oil, with a touch of hot pepper and a bit of garlic. It is also delicious with fruit salads or other raw seafood (with white flesh), or on a toast of milk bread with butter.