Portion for 1 person

A little about me
‘Giaveri Caviar’ Siberian Imperial Caviar is obtained from sturgeon from Siberia. It is favored by the most famous foodies because its quality can be compared to the more famous Osietra. Caviar is highly recognizable for its pleasant texture, freshness and gentle, greasy flavor.

It is taken from sturgeon eggs in the Siberian region. which is the first breeding ground inhabited by sturgeon and popular people come to farm
It takes at least 6 years to breed. The color will be black, brown, with a slightly salty taste of the sea mixed with a light smoked aroma.
Origin : Italy
Recommended cooking
Should be eaten with a pearl spoon Because it will not react with caviar to spoil the taste. and has a completely smooth surface, making it soft and smooth when scooping caviar, so we can feel the softness of the texture of the caviar eggs well. The smoothness and lightness of the pearl spoon also does not dissipate the air bubbles between the caviar beads. When scooping caviar, the lightness of the caviar can be maintained.

Storage
Store in the refrigerator in such a way that the can is not opened. If possible, refrigerate with crushed ice. Caviar stored unopened can last up to 4 weeks and after opening can be stored at temperatures close to 0C and should be eaten within 5 days. It is recommended to use plastic wrap on the surface of the caviar. Uneaten weir, then seal the lid. DO NOT FREEZE.

Kcal : 73.5
Protein (g) : 6.825
Carbohydrate (g) : 1.12
Sugars (g) : 0
Fat (g) : 5.075
Cholesterol (mg) : 164.5
Sodium (mg) : 420

Allergy Advice : Contains Fish

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