The trout eggs are collected in December when the trouts reach 1 to 2 years old. They are lightly salted and pasteurized. Exquisitely fresh, they pop against the palate.
Trout species: Oncorhynchus mykiss (Rainbow Trout)
Shelf life: 6 months; Pasteurized
Ingredients: Trout eggs and Salt (3%)
Origin: Périgord Noir, France