Amur sturgeon caviar (Acipenser schrenckii), successfully and sustainably bred in what is arguably the world's most modern water farm in China. For caviar removal, sturgeon maturity is at least 12 years or more. Semi-solid to compact pearliness with a grain size of 3.1 to 3.3 mm, even larger. Color spectrum from bright brown to golden yellow. Its flavor is delicate nutty, with a fruity note and creamy glaze. Slightly salty with Malossol process.
Schrenkii Imperial Caviar is considered to be the most sought after and expensive delicacy in the world and has the best quality of caviar. For caviar connoisseurs, it is the best caviar currently on the market. It is obtained by crossing the Amur sturgeon and the Caluga sturgeon. It has a medium-sized, light golden brown to gray grain with a diameter of 3 to 3.2 mm. Its taste is delicately nutty and creamy. Caviar is slightly salty. It is very popular to be consumed pure, but this taste is also a pure delight for the palate as a condiment on soups and appetizers.
We select Imperial Caviar from our high quality caviar range. Only the best of the best will transform your special occasions into extraordinary and unforgettable moments.
Freshness is very important to us. To offer you the greatest possible freshness, we only fill the caviar for you upon receipt of your order. All our varieties of sturgeon caviar can be stored closed in the refrigerator at 4 ° C for at least 8 weeks. After opening the jar of caviar, it can be enjoyed for approx. 1-2 days with the lid firmly pressed. Please note the sticker with the current expiration date on the can.
To ensure the best possible enjoyment of caviar, during processing we reduce preservatives such as salt to the minimum necessary (2-3%).
sturgeon eggs ( Acipenser schrenckii x Huso dauricus) 95.67%, salt 3.9%, borax 0.43%
Nutritional information for 100 g of product:
Energy: 2783 kCal, 1184 kJ
Total fat: 19.1 g
of which saturated fats: 5.1 g
Carbohydrates: <0.1 g
of which sugars: 0g
Protein: 27.6 g
Sodium: 1.09 g