Huon Aquaculture have completed their once-a-year spawning of their "mama salmon" at their Springfield hatchery, resulting in about 500 kilograms of caviar ready to be treated.

The fresh caviar - the fancy word for fish eggs - will now be cleaned, examined for impurities, and soaked in salt brine, before they sell for upwards of $400 per kilogram.

Huan Aquaculture communications manager Pene Snashall said the end result would be highly appreciated by food lovers of discerning taste.

The craze for caviar comes down to a combination of elements, she said.

"The texture is quite an unusual sensation - it's got this tiny little membrane on the outside, and then when that's been pierced you get this great explosion of taste and flavour," she said.

"It's also not a common thing. We only harvest caviar once a year, so it's a premium product in that sense.

"And chefs love it; it's great for decoration, and there's all kinds of things you can do with it."

For traditionalists, there's only one way to eat caviar: off the back of your hand.

"The heat from your hand activates with the caviar and brings out all those great flavours," Ms Snashall said.

Another popular option is to eat the bright orange delicacy off a spoon made from mother of pearl shell.

Most caviar exported from Australia is salmon, but Huon Aquaculture will introduce a new product this year: the eggs of ocean trout.

It will join the salmon product in being mostly exported to high-end Asian markets - but Tasmanian fans of the treat will also be able to buy it.

It will be available through the Huon Aquaculture website when ready to purchase, and through selected retailers and restaurants.

"This is a premium product, and it's produced right here in the North-East," Ms Snashall said.