Caviar comes from a special hybrid of Kaluga sturgeon and Amur sturgeon (Huso Dauricus x Acipenser schrenkii, Aquafarming). It is taken from at least 12 years of mature sturgeon. It is characterized by an incredibly delicate, buttery aroma, with a long aftertaste, emphasized by the gentle and delicate Malossol salting method.
Characteristics:
Diameter: large, approx. 3.0-3.3mm
Color: varies from gold, to gray, to brown, to gray-black, to grayish brown, to golden brown
Texture: soft
Aromatic notes and taste: buttery with an aftertaste underlined by the sweet salting method
Shelf life: 6 months.
