Type
Siberian sturgeon or a crossbreed between Russian and Siberian sturgeon
Latin name
Acipenser baeri of hybride tussen Acipenser gueldenstaedti & Acipenser baeri
Production method
Malossol (slightly salted) traditionally prepared caviar
Grain diameter
2.7 mm to 3.2 mm
Sturgeon age
At least 5/6 years
Colour of the eggs
From deep dark green to black
Flavour
Salty, followed by a rich, creamy flavour with a pleasant and subtle after-taste
Available in
10g, 30g, 50g, 125g, 250g, 500g & 1,000g
Origin
Belgium
