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Who's behind Antonius Caviar?

  50 years of passion... Antoine Goslawice established his first fish farm 50 years ago, with his brothers and cousins.  For 20 years they produced fish. Then from 1990 they devoted themselves to the production of sturgeon and to selling their caviars to prestigious international brands. In 2010 Agatha and Simon, Antoine's respective children, decide to join the family business after studying Law and Administration for Agata and marine biology for Simon. In 2011 the children succeeded in convincing their father Antoine to produce his own brand with the most beautiful eggs that the farms gather. In honor of the long years of passion and perseverance of Mr Goslawice, the Antonius brand was created and the Oscietre and Siberian Caviars...

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Oysters 101

OYSTERS 101 How much do I need oysters per person? Appetizer 6-12 In a cocktail 12 In an oyster party 24-36 How long can I keep my oysters? Your oysters were harvested less than five days ago on average, they remain alive for three weeks. Store them in a bowl with a damp cloth over them. How do I know if my oysters are still good? A fresh, juicy oyster with no unpleasant smell. A pleasant sea scent on the nose. How to open oysters? Follow us on facebook where you will find demonstration videos. More info about oysters coming soon because we can talk about them for ever ;-)  

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Do you know Collioure?

I lived and obtained my cooking diploma in this region. Located on the Spanish border between Perpignan and Figueras. Collioure and renowned for its breathtaking scenery, its fireworks, its wines and especially for its anchovies.   Collioure anchovy was the first product I chose to introduce to Quebecers after seeing a preface by Honoré Beaugrand in Chasse Galerie where he spoke of the similarities of characters between Catalans and Quebecers.   This year the house roques celebrates its 150 years of existence. With know-how transmitted for five generations, the Roques house is one of the last artisanal anchovy factory in France. Anchovy fillets in oil are the traditional preparation known and recognized by all anchovy lovers. The anchovy fillets in...

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