The Commission has approved the addition of ‘Caviar d’Aquitaine’ to the register of Protected Geographical Indications (PGI):
‘Caviar d’Aquitaine’ (pictured) is a caviar made from sturgeon eggs and salt. It has notes of butter, crème fraîche or nuts. The quality of the caviar is first linked to that of the eggs, which depends on the conditions in which the sturgeon is farmed, whose cycle is particularly long (nine years on average). The first sturgeon fish farms were established in the Isle and Arcachon basins in the 1990s and the first commercialisation of caviar under the name ‘Caviar d’Aquitaine’ in 1996. Salting is a know-how of the region’s producers. The reputation of ‘Caviar d’Aquitaine’ also rests on this know-how which gives salty notes less pronounced than those of other caviars.
