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

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Tasting advice

Tasting & serving tips.

Tasting advice