Type
Crossbreed between Russian and Siberian sturgeon
Latin name
Hybrid between Acipenser gueldenstaedti & Acipenser baeri
Production method
Malossol (slightly salted) traditionally prepared caviar
Grain diameter
2,9mm to 3,4mm
Sturgeon age
At least 7/8 years
Colour of the eggs
Olive green to deep dark green
Flavour
Strong eggs with a salty, creamy flavour and a subtle touch of nuts
Available in
10g, 30g, 50g, 125g, 250g, 500g & 1,000g
Origin
Belgium
