SPICIES: Huso Dauricus & Acipenser Schrenckii Husa Dauricus, a cross-breed between Kaluga and Amur sturgeon is the largest freshwater fish in the world.The wild resource can be found in the Amur River basin (Russian Federation & Asia). Kaluga is a semi- anadromous fish, spending some of its life in salt water but most of its life in freshwater. Our Kaluga Hybridized sturgeon are farmed raised in an environment close to their natural habitat, in fresh drinking water, free of pollutants. Their diet consists of invertebrates during their first year and then switches to small fish. From years three to four the diet consists mainly of adult fish. Exceedingly rare, exquisitely rich, absolutely delicious, fresh, mild and utterly delectable, our directly sourced and hand selected from each harvest caviar will not disappoint. Well known for its glossy grey color pearls, with golden highlights and hints of dark amber and olive green eggs with a diameter of over 3 mm.This caviar’s distinctive full-bodied savory taste, with hints of fruit and nut, creamy texture and long finish will add a note of exclusivity and sophistication to any table and therefore will make a wonderful addition to the menu of any high-end restaurant or bar.It used to be served to the crowned heads of the world only and it is surrounded by myths and legends for its power to heal diseases and improving the stamina which is partially confirmed by modern medical science. To Enjoy Caviar the Right Way Because caviar can easily react with stainless silverware and plates, using these items can, in fact, change the way your caviar tastes. Use plastic or porcelain plates and silverware when handling caviar to make the eating experience just that much more flavourful. Best served chilled Caviar is naturally fishy and salty, so it’s advisable to take it out of the refrigerator about 10 minutes before serving to let it adjust to room temperature.
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