Top chefs from some of the country’s best restaurants have given the enterprising ‘Caviar Portugal’ project a resounding thumbs-up – guaranteeing a place on gourmet menus for the region’s newest speciality when it is ready.~
Talking on the Algarve university radio RUA FM (102.7), Caviar Portugal’s Paulo Pedro described how the 10 chefs – some of them from Michelin class eateries – were fascinated by the forward-thinking business.
“They wanted to know the whole production process; how we were planning to take the business forward; what we were hoping to produce in future, and in what conditions.
“They weren’t expecting to find an idea like this in the Algarve”.
Caviar Portugal is still a long way from producing the delectable roe that is so sought after, and the question of additional finance is pivotal, said Pedro, adding that €3 million is needed for the necessary state-of-the-art equipment to develop the project, which is a partnership with the Algarve University.
The plan is to produce the caviar in fish farms, particularly as the existence of sturgeon in the wild has become more and more compromised.
A kilo of caviar can sell on the market for $1,000.
