Portion for 1 person

A little about me

Caviar derived from a hybrid sturgeon roe.Its breeding method is by using European sturgeon (Huso Huso) and Siberian (Baerii) which has been bred for more than 15 years. It has mature roe and dark brownish-grey color. The taste will linger on the tongue when eaten. It is very popular in European restaurants.
Beluga sturgeon - Huso huso
Origin : Italy
Giaveri farms its own Russian sturgeon stocks in the north of Italy in conditions close to the wild. Farming ensures consistently great quality. Use traditional Russian Malossol (low salt) method for the natural caviar flavours to come through, sort and pack the eggs by hand.

Giaveri farms its own by Russian sturgeon stocks in the north of Italy. The farming method ensures consistent great quality. Using traditional Russian Malossol (low salt) method for the natural caviar flavours to come through, sort and pack the eggs by hand.

Beluga Siberian Caviar: Size diameter of about 3 mm; colour brownish grey; delicate taste, buttery, soft.

Recommended cooking

Must be eaten with a pearl spoon, to avoid reaction with caviar to spoil the taste. It has a completely smooth surface, making it soft and smooth when scooping caviar. The smoothness and lightness of the pearl spoon also does not dissipate the air bubbles between the caviar beads. When scooping caviar, the lightness of the caviar can be maintained.

Storage

Store in the refrigerator with the can is opened. Best, refrigerate with crushed ice. Caviar stored unopened can last up to 4 weeks. Once open, store at temperature close to 0c and should be eaten within 5 days. It is recommended to use plastic wrap on the surface of the caviar. Uneaten weir, then seal the lid. Do not freeze.

Kcal : 73.5
Protein (g) : 6.825
Carbohydrate (g) : 1.12
Sugars (g) : 1
Fat (g) : 5.075
Cholesterol (mg) : 164.5
Sodium (mg) : 420

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Products will be delivered within 2 hours after the order is confirmed
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