Siberian Sturgeon (Acipenser baerii) caviar has medium-sized (2.8-3.0 mm) grains and a shiny roe surface. It is prepared in a Malossol fashion, using just the right amount of sea salt to ensure flawless grain structure. The caviar has a creamy flavour and silky smooth, melt-in-your-mouth texture, as the delicious roe almost dissolves over your taste buds.
Caviar is traditionally served on blinis over a layer of crème fraiche. Alternatively, serve on top of smoked salmon slices with a couple of capers, while boiled eggs and scallops are also popular choices. We recommend that you serve the caviar using mother of pearl spoons to prevent the metal cutlery interfering with its taste.
If you are looking for a fully authentic and indulgent experience, then accompany it with our hand-picked Hungarian sparkling wine from Béres Winery.
We take the utmost care to ensure that you receive your caviar in perfect condition, which means that it is fresh-packed and shipped overnight in a chilled box. As caviar is a very delicate product, its quality can be affected by improper handling and storage. We recommend that you keep it in the coldest part of your refrigerator, at a temperature approaching, but not below 0o Celsius. Unopened, it will last for up to 3 weeks refrigerated. Once opened, for the best experience, consume within 48 hours, ensuring that you place the lid on between servings to prevent excess exposure to air.
Received 1* at the 2019 Great Taste Award.
Comments from the Great Taste judges:
"Shiny, beautifully sized roe with a perfect sheen. Distinct salty aroma. Immediate briny tang on the tongue and a perfect greasy texture."
"Extremely even sized eggs perfectly glistening, well-judged salt. We applaud the eco-friendly approach. Subtle but with a lasting finish."
Free from artificial colours, flavours and preservatives. Gluten and lactose free.
Ingredients
Siberian Sturgeon roe and salt
About the Producer
Danubius Caviar was launched by the „ELŐRE” Fishing Cooperative in Western Hungary, in 2012. The company started-out in 1990’s to repopulate sturgeon and sterlet into the Danube River, where both fish are indigenous. Their expansion into caviar production is centred around over 65 years of tradition and know-how, allied with a dedication to continuous innovation and an incessant pursuit of excellence. They are using the latest, eco-friendly technologies, to produce the highest quality caviar. The fish are kept in large, outdoor pools filled with fresh spring water, which are heated and cooled with green energy. Due to our close connection with the Fishing Cooperative we have an annual allocation of their finest caviar, ensuring that you are tasting nothing but the best of Hungary.
