Caviar is notoriously difficult to produce as the fish do not mature at the same time, and therefore produce eggs at varying points in their lives Harry Ferguson from the London Fine food company with one of the first crop of British caviar at the farm.
(She caught her first grouper that weekend too.)There were Plenty of Fish in the Sea and I am so blessed you picked me!
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I also love the fact that it is from a sustainable and ethical source.'Mr Benning, who owns caviar wholesaler Shah Caviar, said meat from the female fish, which are killed in harvesting, has been sent to top chefs in the hope they will find ways of putting it on their menus.
The finished product comes in tins as small as 10g – which is lucky, since even then, prices start at £19.99.