Type

Siberian sturgeon or a crossbreed between Russian and Siberian sturgeon

Latin name

Acipenser baeri of hybride tussen Acipenser gueldenstaedti & Acipenser baeri

Production method

Malossol (slightly salted) traditionally prepared caviar

Grain diameter

2.7 mm to 3.2 mm

Sturgeon age

At least 5/6 years

Colour of the eggs

From deep dark green to black

Flavour

Salty, followed by a rich, creamy flavour with a pleasant and subtle after-taste

Available in

10g, 30g, 50g, 125g, 250g, 500g & 1,000g

Origin

Belgium

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Tasting advice

Tasting & serving tips.

Tasting advice