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Snail caviar

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Title: Snail caviar  
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Subject: Heliciculture, Roe, Main Page history/2015 February 12, Escargot, Gastropods
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Snail caviar

A dish topped with snail caviar
A close-up view of snail caviar

Snail caviar (caviar d'escargots, sometimes referred to as escargot pearls)[1][2] is a food, a type of caviar that consists of fresh or processed eggs of land snails.

In their natural state, the eggs are colorless.[3] After processing, the caviar may be cream-colored, pinkish-white, or white, with the eggs generally 3–4 mm in diameter.[4] Some snail eggs may measure at 3–6 mm in diameter.[2] Some commercial snail farms that produce escargot include the production of snail caviar as a part of their operations.[2] In September 2014, the retail value of one brand of snail caviar was over €150 for a 50 gram jar.


  • Characteristics 1
  • Snail farms 2
  • Market 3
  • See also 4
  • References 5


The raw snail eggs have a slick shell that is delicate and breakable.[4] They are sometimes pasteurized to preserve them.[4] However, the pasteurization of snail eggs has been described as having a tarnishing effect upon their flavor.[4] Some preserved versions are processed and jarred without the use of pasteurization, using brine as a preservative.[4] Some producers use a flavored brine to add flavor to the product.[3]

The flavor of snail caviar has been described in some instances as being reminiscent of "baked asparagus", and in other instances as being like "baked mushroom".[5] It has also been described as having a "subtle" flavor with "woody notes",[4] as having a "strong earthy" flavor, and as being crunchier than fish egg caviar.[6] It may be served as other caviars are, with toast points, sour cream and champagne.[4] It may also be served in soups,[4] and in other ways.

Snail farms

Snail farming is referred to as

  1. ^ Fletcher, Nichola (2010). Caviar: A Global History. Reaktion Books. p. 118.  
  2. ^ a b c d e Winter, Katy (October 9, 2013). "Snail farms on the rise in Britain as snail meat - and their 'earthy, salty' eggs - become latest low fat food trend".  
  3. ^ a b c d e f Britton, Charles (August 20, 1987). "Snail Caviar Slowly Catching On : Eggs From Garden-Variety Mollusks Fetch $40 an Ounce".  
  4. ^ a b c d e f g h i j k l Bertrand, Jordane (December 15, 2007). "Snail caviar! The new gourmet frontier".  
  5. ^ Tepper, Rachel (November 7, 2014). "What the Heck Is Snail Caviar?". Yahoo! Food.
  6. ^ a b c d e f Soteriou, Helen (September 2, 2014). "Austria's only snail farmer".  


See also

In August 1987 in the United States, the Brut d'Escargot brand of snail caviar was reported as having a retail market value of $40 USD per ounce.[3] At that time, the retail price was similar to that of Beluga caviar.[3] In December 2007, a 50 gram jar of De Jaeger brand snail caviar, produced at a snail farm in Soissons, France, retailed for €80.[4] In September 2014, a 50 gram jar of Viennese Snails brand snail caviar, produced at a farm near Vienna, Austria, retailed for more than €150.[6] A fifty gram jar equates to approximately two tablespoons of product.[3] Some snail farms sell snail caviar directly to restaurants.[2]


[3]. As a comparison, one snail typically lays approximately four grams of eggs annually, whereas one sturgeon may have up to 40 pounds of eggs.sturgeon Snail egg output is meager when compared to fish roe production such as that from [6] One method of harvesting the eggs involves placing the snails in boxes that have soil and sand in them, whereupon the eggs are gathered.[2] Snails typically bury their eggs in soil after they are laid.[6][4]

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