Kaviari Transmontanus Caviar
Kaviari Transmontanus Caviar
Kaviari
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Transmontanus Caviar
This caviar comes from the sturgeon "Acipenser transmontanus". It is the signature of Iranian craftsmen who have come to Italy to pass on their mastery. Transmontanus caviar is surprisingly large, appreciated for its bold, melting texture. It develops very buttery flavors with undergrowth notes.
We talk about it on the blog: What are the unique characteristics of French Caviar?
Small to medium, 2.4 to 3mm
Charcoal black
Italy
Caviar transmontanus
Ingredients: Sturgeon roe "Acipenser transmontanus", salt, preservative: E285.
Allergen: Fish.
Average nutritional value 100g: Energy 253kcal/ 1054kJ, Fat 16g, including saturated fatty acids 3.9g, Carbohydrates 3.2g, including sugars 0g, Protein 24g, Salt 3.5g.
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 Transmontanus caviar?
Transmontanus caviar comes from the Acipenser Transmontanus sturgeon.
It has medium to large grains, just like those of the Beluga, as they are both large fish.
The grains are dark gray in color. On the palate, they are particularly smooth and creamy.
Transmontanus caviar offers buttery flavors with notes of undergrowth.
Taste this caviar at our tasting workshops, or at home with a bamboo or mother-of-pearl spoon, accompanied by blini.
History and origins of white sturgeon
The white sturgeon, better known as caviar Transmontanus, is a majestic freshwater fish.
This anadromous species is native to the great rivers of the American West Coast and the Pacific Ocean, from California to Alaska. It comes specifically from the pure, cold waters of the mountains. Nestled in transmontane regions, these waters offer an ideal environment for the Acipenser Transmontanus sturgeon.
Transmontanus caviar is the result of rare patience. Each roe is carefully selected, then expertly processed to preserve its delicate texture and exquisite taste.
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