TYPES OF STURGEON & CAVIAR / seafood

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  • Country Origin: Germany
IMAGE 1- BELUGA The largest and the most expensive" - ​​you could sum it up so easily. The steel gray-black to black-brown grain of the Beluga (Huso huso) is usually the largest caviar grain (approx. 3.0 to 3.5 mm and larger). But the taste is more important - and that's where the hour of the beluga comes in: fine, creamy, mild and indescribable - that is the inimitable aroma of the beluga caviar and certainly the reason why it has always had an exposed position. / IMAGE 2- BELUGA The largest and the most expensive" - ​​you could sum it up so easily. The steel gray-black to black-brown grain of the Beluga (Huso huso) is usually the largest caviar grain (approx. 3.0 to 3.5 mm and larger). But the taste is more important - and that's where the hour of the beluga comes in: fine, creamy, mild and indescribable - that is the inimitable aroma of the beluga caviar and certainly the reason why it has always had an exposed position. / IMAGE 3- SELECTION Under the name "SELECTION" we produce types of caviar that are characterized by special quality features. In the "selection" of white sturgeon (Acipenser transmontanus), this is a selected large grain of over 2.9 mm - almost as large as the caviar grain of the BELGUA. This caviar is also produced using the traditional Russian method in the Malossol process. The color spectrum and taste is very similar to our BAERISKAJA, but due to the particularly large caviar grain it is a real alternative. / IMAGE 4- - SELECTION Under the name "SELECTION" we produce types of caviar that are characterized by special quality features. In the "selection" of white sturgeon (Acipenser transmontanus), this is a selected large grain of over 2.9 mm - almost as large as the caviar grain of the BELGUA. This caviar is also produced using the traditional Russian method in the Malossol process. The color spectrum and taste is very similar to our BAERISKAJA, but due to the particularly large caviar grain it is a real alternative. / IMAGE 5- OSIETRA This caviar comes from the Osietra or Russian sturgeon (Acipenser gueldenstaedtii). It shines with a pleasant firm grain and the much acclaimed, typical nutty taste. The grain size (from approx. 2.5 to 2.8 mm and larger) and the color of this variety vary. Color differences from black (Royal Black) to gray to dark and light brown (Imperial) shades are perfectly normal. Expressive and intense in taste, it is a top class caviar. / IMAGE 6- OSIETRA This caviar comes from the Osietra or Russian sturgeon (Acipenser gueldenstaedtii). It shines with a pleasant firm grain and the much acclaimed, typical nutty taste. The grain size (from approx. 2.5 to 2.8 mm and larger) and the color of this variety vary. Color differences from black (Royal Black) to gray to dark and light brown (Imperial) shades are perfectly normal. Expressive and intense in taste, it is a top class caviar. / IMAGE 7- BAERISKAYA The Caviar Baeriskaya comes from the Siberian sturgeon (Acipenser baerii). It is manufactured according to the traditional, Russian method in the "Malossol" process - that means with less than 4% salt. The color spectrum ranges from black / gray to black / brown tones. Its grain has a size of at least 2.4 mm and larger. The Baeriskaya is pleasantly melting on the tongue and is characterized by its fine and clear taste. / IMAGE 8- BAERISKAYA The Caviar Baeriskaya comes from the Siberian sturgeon (Acipenser baerii). It is manufactured according to the traditional, Russian method in the "Malossol" process - that means with less than 4% salt. The color spectrum ranges from black / gray to black / brown tones. Its grain has a size of at least 2.4 mm and larger. The Baeriskaya is pleasantly melting on the tongue and is characterized by its fine and clear taste. / IMAGE 9- STERLETKAYA This variety impressively completes the selection of our range in the lower price range. Its strength is not in appearance. The grain of the Sterletkaya (Acipenser ruthenus) is occasionally somewhat soft. The delicate grain is black-gray to brown-black and small (approx. 2.0 to 2.3 mm), but the taste is really convincing: strong, expressive and mild. Almost like the "real" Sevruga! / IMAGE 10- STERLETKAYA This variety impressively completes the selection of our range in the lower price range. Its strength is not in appearance. The grain of the Sterletkaya (Acipenser ruthenus) is occasionally somewhat soft. The delicate grain is black-gray to brown-black and small (approx. 2.0 to 2.3 mm), but the taste is really convincing: strong, expressive and mild. Almost like the "real" Sevruga! / IMAGE 11- SELECTION What is special about the "SELECTION" from the Albino Sterlet (Acipenser ruthenus - Albino) is the color of the grain. In the past, this almost white to light cream-colored caviar, because it is so rare, was principally reserved for the tsar or the Shah. It was therefore also called tsar or shah caviar. This caviar is also made by us in the traditional Malossol process. The grain size, consistency and taste of this albino caviar are almost identical to our Sterletkaya. / IMAGE 12- SELECTION What is special about the "SELECTION" from the Albino Sterlet (Acipenser ruthenus - Albino) is the color of the grain. In the past, this almost white to light cream-colored caviar, because it is so rare, was principally reserved for the tsar or the Shah. It was therefore also called tsar or shah caviar. This caviar is also made by us in the traditional Malossol process. The grain size, consistency and taste of this albino caviar are almost identical to our Sterletkaya.