Type
Sturgeon mainly from the Caspian Sea region, also called Russian sturgeon
Latin name
Acipenser gueldenstaedti
Production method
Malossol (slightly salted) traditionally prepared caviar
Grain diameter
2,9mm to 3,4mm
Sturgeon age
At least 9/10 years
Colour of the eggs
Varying from olive to dark green, sometimes even amber-coloured
Flavour
Pleasant mouth feel with salty and typical nutty flavour followed by touches of minerals
Available in
10g, 30g, 50g, 125g, 250g, 500g & 1,000g
Origin
Belgium
