Snail caviar, also known as snail pearl caviar, escargot caviar or escargot pearls (escargot means snail in French), is considered to be the latest high-end gourmet specialty. Although not as famous as original fish roe caviar, this delicacy is becoming more and more popular because it pairs well with many dishes and comes at a far more affordable price. But is it really caviar? The answer, unfortunately, is no. Keep reading to find out why.
Table of Contents
What is snail “caviar” and how is it obtained?
Snail “caviar” is fresh or processed escargot roe harvested from 2 distinct species of land snails – Helix Aspersa Maxima and Petit Gris. While in their natural, unaltered form, snail eggs have no color, upon processing they can change to a creamy or pinkish shade. Most eggs are approximately 3-4mm in diameter, but some varieties may reach up to 6 mm.
Snail eggs are harvested in dedicated snail farms, however there are escargot farms that have expanded their production line to selling snail eggs as well. The process is laborious to say the least, as snails are literally among the slowest creatures to live on Earth, especially when it comes to their mating rituals. In their natural habitat, snails only mate one time a year. This translates to a production of about 100 snail eggs, which equals roughly 4 grams of snail caviar.
Snail farms that are dedicated to collecting and processing escargot roe have specific protocols based on optimal temperature, lighting and climate, in order to stimulate snail reproduction as often as possible. The good thing for snail farmers is that snails have both female and male reproductive organs, so all snails can produce eggs.
Snails are fed with fruits, vegetables, nuts, seeds and even grains, which makes both their meat, as well as their eggs, particularly delicious.
How are snail eggs preserved?
Snail “caviar” is not necessarily a farm-to-table type of product; it needs to undergo decontamination, processing and preservation, for it to be safe to eat.
Escargot eggs can be cured with salt, for consumption safety, or can be prepared by the De Jaeger method, which is a preservation technique patented by Dominique Pierru in 2004. This consists of dipping the snail eggs in a light brine of water, sea salt, rosemary extract, citric acid and a hint of starch. The brine softens the eggs, without interfering with their natural flavor, while preserving their texture and signature pop.
Nowadays, there are more options for preparing and preserving snail caviar, with personalized recipes created by snail farmers and snail caviar brands.
Snail pearl caviar has limited shelf life of approximately 3 months and needs to be kept in the refrigerator at all times.
What does escargot roe taste like?
Some say that snail pearl caviar tastes like nothing else, and with its recent, newfound appeal, it’s easier than ever to try it yourself.
In terms of taste, snail “caviar” provides a unique, savory experience, beginning with the pop of the egg membrane that releases a herbal and earthy fluid with a baked finish. The taste reminds most of mushrooms or baked asparagus, although the complete palate experience is far more complex and may be different from one gourmet lover to another.
Given its unique taste and scarcity, snail caviar sells for substantial amounts, with an average price of $70 per 30 grams. However, if you take into account that a 30 gram tin of Ossetra caviar can sell for $400, it is easily understandable why snail “caviar” is not actual caviar, but a fancy replacement treat.
Why is snail caviar nothing like original fish roe caviar?
Although both types of eggs share the hallmark of caviar, there are a number of differences that make the two stand apart. Here are 4 of them.
1. Source
The main and most important reason why snail caviar is not exactly caviar stems from its provenance. Caviar is originally derived from unfertilized eggs of sturgeon, which is a very specific type of fish, one of the oldest creatures of the sea (also dubbed the fossil fish). What’s more, the snails used for egg harvesting are land, not water, snails. This widens the gap between original, sturgeon-derived caviar and escargot caviar in terms of origin and in turn taste.
2. Harvesting
The harvesting process is so different between the two types of eggs it is almost ironic. While snail eggs are patiently waited for, harvesting sturgeon roe is all about exact timing and maximum speed and efficiency. Snails’ mating ritual takes time and then farmers must wait for the eggs to be laid in soil and sand. Sturgeon eggs are harvested 3 days before the female sturgeon is ready to spawn, which accounts for the flavor and freshness of caviar. The eggs cannot be harvested a day early or late, as the caviar will lose its signature pop and flavor. Also, fish roe production is far more bountiful. Each year, a sturgeon can produce up to 18 kilograms of eggs, compared to the meagre 4 grams of eggs produced by one snail.
3. Preservation
While both original caviar and snail caviar can be served fresh or preserved, fish roe caviar can be pasteurized without affecting its texture and flavor. This makes it safe to eat for as long as a year, even without refrigeration. Pasteurization is not recommended for snail caviar, although it was practiced in the 1980s. Snail caviar house brands no longer agree on this preservation method as it thickens the egg membrane. The eggs end up harder to chew, stealing away from the authentic snail caviar experience.
4. Taste
The most important difference lays in the taste. Original fish roe caviar has a distinct buttery, not too salty taste, that is revealed after the pop of the roes upon chewing. The finest caviar is known to have nutty tones. Snail caviar, on the other hand, is a little more crunchy than fish roe caviar and comes across with an earthy flavour. While both egg selections are amazing experiences, the original caviar experience is only one.
How is snail caviar served?
Escargot caviar can be served fresh or preserved, with a variety of sides and garnishes such as champagne and sour cream, even on top of tuna or avocado tartars. It is even paired with with deserts sometimes! It can be a stand alone dish, as well as the star ingredient in a masterful ensemble.