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