Kaviari Kristal® Caviar
Kaviari Kristal® Caviar
Kaviari
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Caviar Kristal®
This caviar comes from sturgeon "Acipenser schrenckii X Huso dauricus". It is the favorite caviar of Kaviari's renowned chefs.
The caviar Kristal® grains are olive-green to golden in color. Round and compact, they are distinguished by their firmness and texture.
It develops rich, complex flavors, with a very long finish of fresh almond, and sometimes honey and floral notes.
Medium to large, 2.5 to 3.5mm
Dark amber to golden
China
Caviar Kristal® (hybrid caviar)
Ingredients: Sturgeon roe "Acipenser schrenckii x Huso dauricus", salt, preservative: E285.
Allergen: Fish.
Average nutritional value 100g: Energy 283kcal/ 1179kJ, Fat 19g, including saturated fatty acids 5.1g, Carbohydrates 0g, including sugars 0g, Protein 28g, Salt 2.7g.
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.
What is Kristal® caviar?
Kristal® caviar is a caviar with large, rolling and crisp grains.
Dark to light olive-green with golden highlights, the grains are very firm and have a unique mouthfeel.
This caviar develops rich, complex flavors, with fresh almond notes.
This delicate, refined dish is perfectly paired with sides such as crème fraîche and blinis.
Discover also our Ossetra Prestige caviar, another one of our caviars offering a unique and fascinating experience.
Chinese caviar: Kristal® caviar
When switching to breeding, the main breeding countries have endeavored to reintroduce endemic species, i.e. sturgeons whose variety depends on their region of origin.
This is the case in China with our Kristal® caviar.
It comes from a hybrid sturgeon. This sturgeon is the result of a natural mating between the Schrenckii Acipenser sturgeon and the Huso Dauricus sturgeon.
The combination of these two sturgeon species creates a unique caviar that demonstrates the know-how and quality of our caviar production in China.
To find out more about the history of caviar, discover our book “Caviar” by Kaviari
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