Chefs have already responded positively, which has excited Huon co-founder and executive director Frances Bender.

"Huon Ocean Trout Caviar is a truly special product and seeing so many chefs excited about it makes me very thrilled for its future as a point-of-difference on menus right across the country," Ms Bender said.

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Grown and hand-milked at Huon Aquaculture's Springfield hatchery in the state's North-East, the caviar product has been in development for more than a year.

Caviar collection is a painless and non-fatal process for the fish, which are then returned to the water until next harvest.

Pure South Dining head chef David Hall said the caviar produced a salty, creamy pop when the membrane was broken.

"With such a high-quality product there should be no aftertaste, other than the lingering taste of the sea on your palette," he said.

Huon also has two lines of Salmon Caviar: hand-miked freshwater grown and ocean-grown.

All three varieties can be used as a garnish, eaten by themselves off the back of your hand or as a feature on canapes.

Purists believe caviar must be served using a spoon made of bone, crystal or mother of pearl so as not to pick up the taste of metal, Ms Bender said.

Huon trout caviar is available in 100 gram and 260 gram jars for $40 + GST and $95 + GST, respectively, at shop.huonaqua.com.au or selected stockists.

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