Caviar now has a conscience
We are constantly hearing about how our fish reserves are dwindling and that we should be eating stock that is more sustainable, so you could be forgiven for thinking that this is not the best time to be indulging in the luxury of caviar.
Traditionally, the Beluga Sturgeon, from which caviar is extracted from the roe, is one of the most endangered fish in the world but thanks to the innovative foe caviar there is no need for us to start looking for something else to top our canapes. Onuga does not only have a good effect on our bank balances, but also the sea.
Having been used by some of the country’s leading chefs and regularly frequenting many of the UK’s top restaurant tables there’s no doubt that Onuga hits the spot when it comes to taste.
It also comes with some very green credentials compared to sturgeon eggs. Whilst its praises have been sung for tasting like the ‘real thing’, Onuga is actually made from herring flesh, and even then only contains 20% fish, which combines with a special variety of seaweed to create a product that looks better than the real thing – holding its shape and colour for longer.
Its green credentials aren’t the only way that Onuga betters ‘genuine’ caviar either. At only £4 for a 50g jar it is just 5% of the average price of Beluga caviar and, now available in stores like Sainsbury’s, Waitrose and Tesco, it’s a lot easier to get hold of too.
So it you’re throwing a party with canapes, want to add some sophistication to a scrambled egg, or simply want something a little different to spice up your fish or pasta sources Onuga will impress in more ways than one!
Onuga is available in Tesco, Sainsbury’s and Waitrose stores and all good delis. For further details visit www.onuga.co.uk
