A compilation of our best caviar varieties from the Middle Kingdom. We have put together types of caviar from three different types of sturgeon. A delight when comparing the three types of caviar is guaranteed.
Chinese Ossietra Baeri Caviar
Quantity: 50g
Sturgeon species: Acipenser Baeri
Origin: China
Ingredients: sturgeon roe, salt, E285
Grain: Ø 2.1 to 2.3 mm, fine, firm and clear grain
Colour: gray to light grey
Taste: finely creamy
Chinese Ossietra Gueldenstaedtii
Quantity: 50g
Sturgeon species: Acipenser Gueldenstaedtii
Origin: China
Ingredients: sturgeon roe, salt, E285
Grit: Ø 2.1 to 2.3 mm, fine, clear grit
Colour: anthracite, light cream
Flavor: uniquely nutty
Imperial gold caviar
Quantity: 50g
Sturgeon species: Acipenser Schrenckii/Dauricus
Ingredients: sturgeon roe (Ac. Schrencki/Dauricus), salt, E285
Grit: Ø 2.5 to 2.8 mm, fine, firm and clear grit
Colour: cream, light cream
Flavor: uniquely 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 |
1184kJ / 283 calories |
| Fat |
19.1 g |
| hereof: saturated fatty acids |
5.1g |
| carbohydrates |
0.1g |
| of which sugars |
0g |
| protein |
27.6g |
| Salt |
2.7g |
|
Percent of reference intake for daily intake
|
