From fish, lobster and caviar
Er ist Austria the only producer of caviar: Walter Grüll, who started his sturgeon breeding in Salzburg country operates. And that's not all! The caviar that he grows - alongside fish, lobster and oysters - is not just any type of caviar, but white caviar, making it the most expensive food in the world. A gram costs up to 35 cents depending on the quality. Only about 12 kilograms of it are produced worldwide each year. You really only do that on very special occasions. Reason enough for us to have him with us Gourmet trip on the occasion of the Eat and Meet Festival in Salzburg to visit once.
Tip:: You can stay in Salzburg in these hotels.
A gourmet fish shop offering fish, lobster and caviar
And if you're thinking, "What? A visit to a fish farmer? Is that even interesting?", you don't know Walter Grüll. He welcomes us with open arms in his shop, a fish shop where you can't tell what is being farmed behind its doors: "I'm Walter," and we all immediately start to call each other by our first names. In front of his temptingly smelling smoked fish, which are lined up behind the display case, he explains to us: "The next generation of char is currently growing in this aquarium," and points to a water tank in which tiny fish are swimming around.
smoked fish
He then pulls a few of these wonderful smelling smoked fish out of the display case and starts cutting thick pieces down. Each of us has to try them: "And later you get more of them," he announces cheerfully and laughs. Walter Grüll loves his fish. "You have been my passion for decades." His son and daughter are already following in his footsteps. While his son runs the business at home in Austria with him, the daughter will soon go on a long trip to Peru, where she will take another father's fish farm under her wing. The Grüll family uses the water of Lake Titicaca in Peru to breed certain fish.
Lobster and mussels from own breed
Walter's son welcomes us in the next room of the fish shop, where there are several vats, in which fish, shellfish and Lobster grow up. While Walter hands each of us a glass of Chablis - "It's part of it!" - and doesn't allow any arguments, his son takes fresh oysters out of the tub and opens them: "Drip a little of the fresh lemon over them! It tastes perfect!" We have to agree with him. His oysters remind me of my first oysters, which I tasted fresh from a bucket in Florida many years ago, also with fresh lemon juice. Delicious!
Fresh caviar from Salzburg
Then we have to help ourselves: We're given aprons, while Walter dissects a female sturgeon whose eggs he wants to harvest. "We have the experience to recognize which animal has enough eggs to make the harvest worthwhile," he explains, and shows us how to collect and wash the black fish eggs. "Now it's your turn," he instructs us, and shows us how to fill the precisely weighed eggs into the prepared 10-gram containers that one of his customers has ordered.
In between, he disappears for a short while and returns with a bottle of Veuve Cliquot and several glasses of champagne – and a small tin, which he opens for us. "You absolutely have to try this! This is white caviar!" This delicacy tastes mild and juicy, and we, as is proper with caviar, lick it off the back of our hands. "This caviar is only obtained from certain sturgeons that have a pigment disorder. They alone produce this type of caviar."
Fish, lobster and caviar from Salzburg
At the end of our informative and, above all, delicious morning, Walter finally leads us into the family's private dining room, where he invites us to dinner. And what a meal it is! As we're about to leave after a lavish plate of smoked fish specialties, he urges us back to the table, saying, "Not yet! That was just the appetizer!" And his son brings us another platter of warm fish specialties, which taste just as good with Austrian wine and French sparkling wine.
You can also try the fish, lobster and caviar from Grüll when you visit their shop in the Neue Heimat Straße 13 in Grödig near Salzburg If you don't want to take the fish with you, you can try the same fish specialties in the bistro that were served to us. A real feast for the palate! Let yourself be tempted by fish, lobster and caviar!
Grüll fish specialties
New home street 13
5082 Grödig
Austria
Another shopping tip for Salzburg is, for example, the traditional shops in the city center.
This is how Elena Paschinger from Creativelena experienced our visit.
(M) A gourmet trip to Salzburg: There is something exquisite to the entree
Gudrun Krinzinger reports on
The most expensive food in the world
Do you know this?
- to discover Salzburg culinary sides
- Grossglockner High Alpine Road
- Lobsters eat in Atlantic Canada
- Slow Food in Canada - Lobster and Caviar
- Lobster stew - Canadian recipes
You can also find further travel tips on culinary delights and enjoyment in our TravelWorldOnline.
Source: Fish, lobster, and caviar: our own on-site research. We also thank the Salzburg Tourist Board for their support. Our opinions, however, remain our own.
Text: © Copyright Monika Fuchs and TravelWorldOnline.
Photos: © Copyright Monika Fuchs and TravelWorldOnline.
Video: © Copyright Petar Fuchs and TravelWorldOnline.
