The Beluga sturgeon can take up to 20 years
to reach maturity. The fish harvested for caviar are often nearly
900 kg. The eggs themselves are the largest of the commonly
used roes, in color dark gray (almost black).
Highly energy, the caviar is appreciated for
these components: protein, fat, sugar, vitamins (D, C, PP, B2,
B6 and B12), minerals and water. Each 100 grams of caviar contains
1400 Kcal. However, 75% of the cholesterol contained in the
fat, are of type LCH, beneficial for the health.
Flavor: Extremely mild, buttery flavor
Size: Large pearly grains
Recommended Portion: 30 to 50 g of caviar per
Shelf life up to 16/03/2019.
All caviar is packed in separate parcels of
3,6,12 or 24 jars for the most convenient and favourable transportation
for our consumers.