TYPE:Â Sturgeon mainly from the Caspian Sea region, also called Russian Sturgeon.
LATIN NAME:Â Acipenser Gueldenstaedtii
PRODUCTION METHOD:Â Malossol (slightly salted) traditionally prepared caviar
GRAIN DIAMETER:Â 3,0mm to 3,4mm
STURGEON AGE:Â Between 9 and 12 years
COLOUR OF THE EGGS:Â Varying from mountain gray to light green/brown
FLAVOUR:Â Very Intensely and full bodied, great complexity, light salty and typical creamy and nutty flavours followed by touches of minerals and acidity and egg yolk. Very long and refined after-taste.
AVAILABLE IN:Â 125g, 250g, 500g, 1,000g & 1,800g
ORIGIN: Bulgaria – Mountain lake
NÆRINGSINDHOLD PR. 100 G | |
---|---|
Energi (kJ/kcal) | 1070kj/256 kcal |
Fedt | 17g |
Kulhydrat | 1g |
– heraf mættede fedtsyrer | 4,8g |
Protein | 25g |
Salt | 3,3g |
– heraf sukkerarter | 0g |