A compilation of our best Baeri caviar varieties (from the Siberian sturgeon) from France, Italy and Bulgaria. A treat is guaranteed when trying the three types of caviar.
French Ossietra Imperial d'Aquitaine caviar
Quantity: 50g
Sturgeon species: Acipenser Baeri
Origin: France
Ingredients: sturgeon roe, salt, E285
Grain size: Ø 1.8 to 2.0 mm, relatively firm shell with a very delicate enamel
Colour: light brown to dark brown
Taste: creamy
Bulgarian Ossietra v. Siberian sturgeon
Quantity: 50g
Sturgeon species: Acipenser Baeri
Origin: Bulgaria
Ingredients: sturgeon roe, salt, E285
Grain size: Ø 2.0 to 2.2 mm, fine shell with a very delicate enamel
Colour: dark gray to light brown
Taste: creamy to mildly nutty
Italian Imperial Baeri Caviar
Quantity: 50g
Sturgeon species: Acipenser Baeri
Origin: Italy
Ingredients: sturgeon roe, salt, E285
Grain size: Ø 2.0 to 2.2 mm, fine shell with a very delicate enamel
Colour: light gray to dark brown
Taste: from creamy to nutty
Condition: Fresh
Preservatives: E285
Allergy Advice! Contains: Fish
Store cool at - 2°C to + 2°C
Shelf life: 2 months at +/- 2°C
Responsible entrepreneur: Caviar Tresor Delikatessen Gmbh & Co. KG, Querstücken 3 A, 22851 Norderstedt, Germany
| Ingredients |
| Sturgeon Roe, Salt, E285 |
| nutritional values |
Specification per 100 g |
| calorific value/energy |
1046.5kJ / 250kcal |
| Fat |
15g |
| hereof: saturated fatty acids |
2.5g |
| carbohydrates |
5g |
| of which sugars |
0.2g |
| protein |
25g |
| Salt |
2g |
|
Percent of reference intake for daily intake
|
