Yarra Valley Caviar’s Smoked Salmon caviar is well renowned across the restaurant trade.

The salmon are milked for roe entirely by hand, once per year, under a completely natural anaesthetic of clove oil, and are then gently placed back in their ponds to spawn again the following year.

This innovative product is a combination of 72 hour smoked red gum salt used in the brining stage followed by cold smoking using a local Mountain Ash hard wood. The result is mild, smoky flavour that bursts in your mouth.