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Caviar is roe or eggs from the sturgeon family. Considered a delicacy, it is often eaten raw as an appetizer, with caviar commanding a high price.
Historically, the most valuable caviar varieties came from the Caspian and Black Seas, but due to overfishing, caviar is now produced all over the world.
brief info
Common varieties: Beluga, Osetra, Sevruga, Kaluga, Sterlet
Preparation: Served chilled or on ice with blinis or toast tips
Shelf life: two weeks in the refrigerator (unpasteurized)
If you have any questions, you are of course always welcome to contact our meat experts, whether by email or telephone. We are happy to be there for you!
Caviar Selection from the Chinese sturgeon «huso dauricus x acipenser schrenckii»
An expressive specialty from the Chinese hybrid sturgeon with a large, amber-colored grain that is firm and quite robust and therefore optically perfect. Thanks to its intense, nutty and mild aroma, this caviar is highly praised and in high demand in top gastronomy.
Osetrova caviar from the Russian sturgeon «acipenser gueldenstaedtii»
Oscietra caviar is aromatic and nutty. It is slightly smaller-grained than the beluga and varies in colour. The spectrum ranges from almost black to green-brown shades. This caviar is one of the best varieties there is.
Caviar from the Siberian sturgeon «acipenserbaerii»
The Siberian sturgeon offers a smaller, firm dark grain. This caviar inspires above all with its expressive and strong taste.
Beluga caviar «huso huso»
Beluga caviar is the star among caviar varieties - and has always been. It offers the largest grains with a gorgeous steel gray to black color and an unbeatable aroma; fine-creamy, buttery and indescribably good.
