Eichinger Caviar
Salmon TroutCaviar.
From Austrian alpine springs — bright, fresh, with a delicate sea note. Pasteurised. Salt only. No preservatives.
Shop now- Pasteurised
- Salt only
- Austrian aquaculture
Red Pearl Caviar
Salmon trout roe from Austrian alpine springs. Salt only — no preservatives. 6-month shelf life.
- Pasteurised · 6-month shelf life
- No preservatives — salt only
- Austrian alpine spring water
- 24–48h EU express · insulated packaging
Ingredients & Storage
Salmon trout roe (Oncorhynchus mykiss), salt. No preservatives. No artificial additives.
Store at 0–4 °C. Unopened: up to 6 months. Once opened, consume within 2–3 days.
How to serve
Serve at 2–4 °C on crushed ice. Use a mother-of-pearl spoon — no metal. Ideal on blinis with crème fraîche, or simply on its own. Open just before serving for the best aroma.
Delivery
24–48h EU express delivery in temperature-controlled, insulated packaging. We dispatch Monday–Thursday to ensure freshness on arrival.
Why Salmon Trout Caviar
What makes it different.
Four things that set Eichinger Salmon Trout Caviar apart from everything else on the market.
Deep Coral Red.
The vivid colour comes from the trout's natural diet — no artificial colouring, no additives. Each pearl is a deep, translucent red that stands apart from any sturgeon caviar.
Fresh. Clean. Intense.
A bright sea note with a warm, nutty depth — less iodine, less salt than sturgeon caviar. A lighter, more direct experience. Nothing like it.
Salt Only.
Like all Eichinger products: no preservatives, no additives beyond salt. Pasteurised for a 6-month shelf life without compromising on flavour or integrity.
Austrian Alpine Springs.
The trout are raised in crystal-clear mountain spring water. Cold, mineral-rich, naturally filtered. Water shapes the fish, and the fish shapes the roe.
Sensory Profile
The flavour picture.
An intense, layered aroma shaped by cold Austrian spring water — with a warm, nutty depth that stays.
Fresh
A clean, bright sea note — vivid and unmistakably pure. The character of cold mountain water.
Briny
Balanced salinity, never overpowering. A seaside depth that lingers cleanly.
Nutty
A warm, subtle nuttiness that emerges in the long, round finish.
Butter
A silky, creamy close with a trace of toasted butter.
Medium, uniform pearls of 2.5–3 mm. Gentle and even on the palate — they leave a silky, long-lasting flavour that lingers.
Classic on blinis with crème fraîche, or served neat on ice. Pairs excellently with a dry Champagne or a Grüner Veltliner from the Wachau.
Origin & Production
Where it comes from.
Three chapters on the fish, the water, and the decision not to compromise.
Rainbow trout. Not the obvious choice.
Most caviar producers work with sturgeon. We went a different direction. Rainbow trout — known for their resilience, their adaptability to cold mountain water, and a roe that very few producers have brought to market at this quality level.
Austrian mountain spring water.
The trout are raised in the same pristine alpine spring water that defines every product we make. Cold, mineral-rich, naturally filtered. The water shapes the fish, and the fish shapes the roe. There is no separating terroir from taste.
Salt only.
Salmon Trout Caviar is pasteurised — giving it a 6-month shelf life without any preservatives. Like every Eichinger product, the only additive is salt. No colouring, no stabilisers, no compromise on what goes in the jar.
Order Salmon Trout Caviar.
"Cold water. Slow time. No shortcuts."Leo Eichinger
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