• Kaviari Sevruga Caviar 30g
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Kaviari Sevruga Caviar 30g

Kaviari Sevruga Caviar 30g

Kaviari

₱6,470.00
₱6,470.00
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SEVRUGA CAVIAR

    Caviar Esturgeon Blanc
    Caviar Esturgeon Blanc

    The Sevruga Caviar comes from the “Acipenser Stellatus” sturgeon. Our newest addition, the Sevruga was known back when wild caviar was still available and legal, as the “connoisseur caviar”, thanks to its strong and unique flavor. Nowadays, even farm-raised Sevruga is a rarity. The flavor is fresh and refined. Unique flavours, most similar to wild caviar, with notes of fresh walnuts.

    We talk about it on the blog: What are the unique characteristics of French Caviar?

    Net weight
    How to choose your caviar

    How much to choose (2 serves)

    • 30g for an initiation
    • 50g for a starter
    • 125g for a meal

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    More informations
    Size of grains

    Small to medium, 2 to 2.4 mm

    Color of grains

    Dark gray

    Farming country

    Germany

    Sevruga caviar

    Ingredients: Sturgeon roe "Acipenser Stellatus", salt, preservative: E285

    Allergen: Fish.

    Nutritional value for 100g: Energy 253kcal / 1054kJ, Fat 16g, including saturated fatty acids 3.9g, Carbohydrates 3.2g, including sugars 0g, Protein 24g, Salt 3.5g.

    Origin: Europe

    Shelf life/ Best before date guaranteed on delivery: At least 2 months before opening.

    Storage: Between 0°/+4°C. After opening, consume within 3 days.

    Our Kaviari recipes Gourmet caviarDiscover

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    What is Sevruga caviar?



    Sevruga caviar is a variety of caviar from the "Acipenser Sevruga" sturgeon.

    In the days of the wild, this caviar was known as being the caviar of true connoisseurs for its "full-bodied" flavor and unique taste.

    Today, we find very little farmed sevruga, the latest in our range. Sevruga caviar has a fine taste and is marked with notes of fresh nuts on the finish.

    Baeri Sturgeon: the French caviar



    Today, this species is mainly farmed in France in the Aquitaine basin.

    Its strain was imported into fish farming in 1989 and is now one of the most widely used species for breeding, particularly in Gironde.

    The quality of caviar is largely due to the production techniques used. The sturgeons are bred in freshwater pools, under the most favorable conditions to guarantee superior caviar quality.

    Producers are subject to strict rules and have drawn up very detailed specifications for obtaining good caviar.

    To find out more about the history of caviar, take a look at our book "Caviar" by Kaviari.

    Useful Recommendation: allow 30 to 50g per person - 15g for an appetizer (en-K de caviar).
    Tasting Suggestion: as a rare delicacy, caviar is preferably enjoyed with a pearl or wooden spoon. You can enjoy it with warm toasted bread, a blini, or just neat, which is ideal to fully appreciate its flavours. Enjoy caviar in small amounts, letting the grains explode against your palate... its delicately-scented flavour will then free itself !
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