Beluga di Venezia ALASKAN KETA SALMON ROE

Beluga di Venezia ALASKAN KETA SALMON ROEBeluga di Venezia Caviar (Huso huso x Acipenser baerii) which is gotten from cross breeding the Beluga sturgeon and the Siberian sturgeon, originates from northern Italy, not far from Venice. The cross breeding was due to the unavailability of Beluga caviar and a lot of producers had challenges with farming the species, so they had to cross breed Beluga with other fast producing sturgeon species. The grains are preserved in very clear water and this

and their beautiful appearance and neutral flavor make them an ideal canvas for the rich flavors of the delicacies that can be served on them

They have large and glossy grains with different colors ranging from light gray to black

The Russian Osetra Karat Caviar Black is the highest quality caviar gotten from one of the most experienced fisheries in Israel and works only with the best sturgeon fingerlings originating from the Caspian Sea

traditional

The Kaluga Fusion Black Caviar happens to be one of the most delicious hybrid caviars

Suggested use it Can bе used in high-end restaurants

They're traditionally used to serve caviar because they enhance the flavor

You can serve them with foie gras

Once thawed

American Salmon Roe Caviar 'Malossol' (also known as ikura or Pink Salmon Roe) is highly valued by the gourmets

Generously sized beads boast a light nutty taste

Thе bоld nuttinеѕѕ of trаditiоnаl Bеlugа with a hint of earthy tоnеѕ frоm Siberian sturgeon