GASTROunika (LINE) | ROYAL BELGIAN CAVIAR
TYPE: Beluga Sturgeon
LATIN NAME: Huso Huso
PRODUCTION METHOD: Malossol (slightly salted) traditionally prepared caviar
GRAIN DIAMETER: Minimum 3,5 mm
STURGEON AGE: Between 18 and 35 years
COLOUR OF THE EGGS: Greyish ebony shade
FLAVOUR: Delicate salty flavour followed by rich, buttery and creamy touches with an incredibly refined after-taste.
AVAILABLE IN: 10g, 30g, 50g, 125g, 250g, 500g & 1000g
ORIGIN: Belgium
TYPE: Albino Sterlet Sturgeon
LATIN NAME: Acipenser Ruthenus (albino variety)
PRODUCTION METHOD: Malossol (slightly salted) traditionally prepared caviar
GRAIN DIAMETER: 2,2mm to 2,7mm
STURGEON AGE: At least 4 years
COLOUR OF THE EGGS: Unique pearl-like colour
FLAVOUR: Rich, buttery, salty and creamy flavour that melts on the tongue.
AVAILABLE IN: 10g, 30g, 50g, 125g, 500g & 1,000g
ORIGIN: Belgium
TYPE: Sturgeon mainly from the Caspian Sea region, also called Russian Sturgeon.
LATIN NAME: Acipenser Gueldenstaedtii
PRODUCTION METHOD: Malossol (slightly salted) traditionally prepared caviar
GRAIN DIAMETER: 3,0mm to 3,5mm
STURGEON AGE: Between 9 and 12 years
COLOUR OF THE EGGS: Varying from steel grey over olive to dark green, sometimes even amber-coloured.
FLAVOUR: Intense and complex flavors, light salty and typical nutty flavours followed by touches of minerals and egg yolk. Very long after-taste.
AVAILABLE IN: 10g, 30g, 50g, 125g, 250g, 500g & 1,000g
ORIGIN: Belgium
TYPE: Crossbreed between Osietra and Baerii Sturgeons
LATIN NAME: Hybrid between Acipenser Gueldenstaedtii & Acipenser Baerii
PRODUCTION METHOD: Malossol (slightly salted) traditionally prepared caviar
GRAIN DIAMETER: 3,2mm to 3,5mm
STURGEON AGE: Between 7 and 8 years
COLOUR OF THE EGGS: Platinum grey over olive green to deep dark green
FLAVOUR: Light salty, rich creamy flavour with a subtle touch of nuts and mineral and a very pleasant and long after-taste.
AVAILABLE IN: 10g, 30g, 50g, 125g, 250g, 500g & 1,000g
ORIGIN: Belgium
TYPE: Crossbreed between Osietra and Baerii Sturgeons
LATIN NAME: Hybrid between Acipenser Gueldenstaedtii & Acipenser Baerii
PRODUCTION METHOD: Malossol (slightly salted) traditionally prepared caviar
GRAIN DIAMETER: 3,0mm to 3,4mm
STURGEON AGE: Between 7 and 8 years
COLOUR OF THE EGGS: Olive green to deep dark green.
FLAVOUR: Light salty, rich creamy flavour with a subtle touch of nuts and a very pleasant after-taste.
AVAILABLE IN: 10g, 30g, 50g, 125g, 250g, 500g & 1,000g
ORIGIN: Belgium
GASTROunika (LINE) | ROYAL BELGIAN CAVIAR
TYPE: Beluga Sturgeon
LATIN NAME: Huso Huso
PRODUCTION METHOD: Malossol (slightly salted) traditionally prepared caviar
GRAIN DIAMETER: Minimum 3,5 mm
STURGEON AGE: Between 18 and 35 years
COLOUR OF THE EGGS: Greyish ebony shade
FLAVOUR: Delicate salty flavour followed by rich, buttery and creamy touches with an incredibly refined after-taste.
AVAILABLE IN: 10g, 30g, 50g, 125g, 250g, 500g & 1000g
ORIGIN: Belgium
TYPE: Albino Sterlet Sturgeon
LATIN NAME: Acipenser Ruthenus (albino variety)
PRODUCTION METHOD: Malossol (slightly salted) traditionally prepared caviar
GRAIN DIAMETER: 2,2mm to 2,7mm
STURGEON AGE: At least 4 years
COLOUR OF THE EGGS: Unique pearl-like colour
FLAVOUR: Rich, buttery, salty and creamy flavour that melts on the tongue.
AVAILABLE IN: 10g, 30g, 50g, 125g, 500g & 1,000g
ORIGIN: Belgium
TYPE: Sturgeon mainly from the Caspian Sea region, also called Russian Sturgeon.
LATIN NAME: Acipenser Gueldenstaedtii
PRODUCTION METHOD: Malossol (slightly salted) traditionally prepared caviar
GRAIN DIAMETER: 3,0mm to 3,5mm
STURGEON AGE: Between 9 and 12 years
COLOUR OF THE EGGS: Varying from steel grey over olive to dark green, sometimes even amber-coloured.
FLAVOUR: Intense and complex flavors, light salty and typical nutty flavours followed by touches of minerals and egg yolk. Very long after-taste.
AVAILABLE IN: 10g, 30g, 50g, 125g, 250g, 500g & 1,000g
ORIGIN: Belgium
TYPE: Crossbreed between Osietra and Baerii Sturgeons
LATIN NAME: Hybrid between Acipenser Gueldenstaedtii & Acipenser Baerii
PRODUCTION METHOD: Malossol (slightly salted) traditionally prepared caviar
GRAIN DIAMETER: 3,2mm to 3,5mm
STURGEON AGE: Between 7 and 8 years
COLOUR OF THE EGGS: Platinum grey over olive green to deep dark green
FLAVOUR: Light salty, rich creamy flavour with a subtle touch of nuts and mineral and a very pleasant and long after-taste.
AVAILABLE IN: 10g, 30g, 50g, 125g, 250g, 500g & 1,000g
ORIGIN: Belgium
TYPE: Crossbreed between Osietra and Baerii Sturgeons
LATIN NAME: Hybrid between Acipenser Gueldenstaedtii & Acipenser Baerii
PRODUCTION METHOD: Malossol (slightly salted) traditionally prepared caviar
GRAIN DIAMETER: 3,0mm to 3,4mm
STURGEON AGE: Between 7 and 8 years
COLOUR OF THE EGGS: Olive green to deep dark green.
FLAVOUR: Light salty, rich creamy flavour with a subtle touch of nuts and a very pleasant after-taste.
AVAILABLE IN: 10g, 30g, 50g, 125g, 250g, 500g & 1,000g
ORIGIN: Belgium