Trout roe comes from the Oncorhynchus Mykiss fish species farmed in France.

They are smaller in size than salmon eggs and have a crunchier texture. This implies that the roe has reached a sufficient stage of maturity.

Softer than salmon eggs, trout eggs have a crunchy texture. As they burst in the mouth, they reveal iodine notes characteristic of this species. Caviar de Neuvic follows through on its philosophy of maximising products developed in France and offering a wider range of fish roe in order to meet all tastes and pleasures.