The cetacean caviar is derived from the cetacean, after its scientific name Acipenser Ruthenus, being part of the sturgeon family. Produced here on our farm, caviar is prepared using the traditional “Malossol” method, which means “with a pinch of salt”. Each box of caviar contains the roe from a single fish, harvested at the exact moment of maturity, providing an optimal protein and fat base for marinating. With an intense flavour and velvety texture, it is unpasteurised, completely natural, produced with attention to the smallest details.
Age of sturgeon: minimum 3 years
Colour: colours range from shiny black to dark grey
Grain size: 1-2,5mm
Ingredients: Icre de cega (Acipenser Ruthenus), salt, E 285 (preservative)
Storage temperature: -3°C to +2°C
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