‘Caviar Giaveri’ Beluga Siberian Caviar is a cross between the largest and most sought after species, Beluga, producing the largest and softest roe, and its Siberian counterpart.
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Beluga sturgeon - Huso huso
Origin : Italy
Kcal : 73.5000
Protein (g) : 6.825
Carbohydrate (g) : 1.12
Sugars (g) : 1
Fat (g) : 5.075
Cholesterol (mg) : 164.5
Sodium (mg) : 420
Giaveri farms its own Russian sturgeon stocks in the north of Italy in conditions close to the wild. Farming ensures consistently great quality. Use traditional Russian Malossol (low salt) method for the natural caviar flavours to come through, sort and pack the eggs by hand.
Beluga Siberian Caviar: egg diameter of about 3 mm; color brownish gray; taste delicate, buttery, soft.
Store unopened in refrigerator chiller, preferably with crushed ice. With care, the caviar can last up to 4 weeks. After opening can, store close to 0C and enjoy within 5 days. Recommend to cover surface of uneaten caviar with plastic, and reseal the lid. DO NOT FREEZE.
Present caviar on a bed of crushed ice in glass or on Mother of Pearl shell. Try it on fresh blini, blinz or white bread with a dollop of Crème Fraîche.