Caviar

This product is made in Japan and contains raw flying fish roe. It is flash frozen to maintain quality and freshness. Mild smoky-salty taste, with a hint of sweet, radish-like heat, and crunchy texture. Read more

Amazing freshness young caviar which reveals the natural taste of salted eggs, without preservative. Read more

Hybrid Classic Caviar comes from a cross between the sturgeon, Huso Dauricus, and Acipenser Schrenkii. Read more

Premium ( Acipencer gueldenstaedtii) the grain are firm with a large diameter and its color can be dark grey , or pearl-grey. The flavor is strong, buttery with a long lasting aftertaste. Read more

Russian Osetra caviar (acipenser gueldenstadtii) is well-known for its extraordinary egg quality. Read more

Imperial ( Acipencer gueldenstaedtii) Each pearl will individually melt in your mouth with rich long-lasting hazelnut-insused flavour. The eggs can be recognised by their golden and amber ferlection with plesantly firm texture. Read more

Salmon roe is the unfertilized eggs of salmon. It’s often served on sushi in Japan or in other countries atop salads, pancakes, flatbreads, or crackers. Read more

Beluga Caviar ( Huso Huso ) is the most exclusive caviar, it hassoft buttery and almond tones. Malossol, the egg color varies from light grey to dark grey Read more