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The trout eggs are deliciously fresh and crunchy. With their flamboyant colour, these eggs will add a touch of sparkle and taste to any canapés and dishes.
The trouts are farmed by Frédéric Vidal and his team in the Dordogne area of the south west of France. The eggs are collected in december from one to two year old trouts. Following the harvest, the eggs are salted, placed in glass jars, and subsequently pasteurized.
