Russian buyers take bait as Ireland’s first trout caviar ‘goes down a treat’
While the best-known form of caviar comes from sturgeon’s eggs, the trout variety has grown in global popularity in recent years. Goatsbridge owners Ger and Mags Kirwan are delighted with the Russian industry response at Bord Bia’s recent buyer showcase.
“We weren’t sure how the Russian visitors would respond to the Irish-made caviar, but the samples went down a treat with them,” Ms Kirwan said. “That is the ultimate accolade for us, and has given us confidence that we can achieve strong export sales as well.
“Trout caviar is good enough to eat off the spoon. It has large, golden-orange beads and a subtle flavour with a nice ‘pop’ when you bite into it. We are thrilled to be the first making it in Ireland and believe it represents the sort of innovation required in the food industry here.”
The Kirwans got the idea to develop Ireland’s first trout caviar in 2010 on a visit to Sunburst Trout Farm in North Carolina, USA.
Ten months later, a chef from Sunburst came to Ireland to help Goatsbridge harvest their trout roe. A sample of caviar was produced in the laboratories of Teagasc in Ashtown, with the help of John Fagan, a food technologist with BIM adopting the French method of taking eggs from maturing hens.
“While Irish people do not have a tradition of eating caviar, the Kirwans are hoping to change this with their new product,” John Fagan said. “Many foreign nationals living here realise its nutritional value and it is very much part of their cuisine.”
The Kirwans are at the very early stage of production and the caviar will not be available in shops until the end of the year. This week it is being distributed to Irish restaurants for tastings and feedback.
Goatsbridge was started 50 years ago by Ger’s parents, Rita and Pádraig and is today one of the few commercial, independent trout farms in Ireland.
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