We offer you the best caviar from HACCP certified farms that use ISO certified fish feed and provide the fish with enough space for natural growth – more than internationally prescribed. No growth hormones or other artificial additives are used.
Caviar contains important vitamins, proteins, omega-3 fatty acids, mineral salts and amino acids. Iranian expertise and skill revive the true taste of caviar – in sustainably farmed quality.
Type: Beluga
Imperial Beluga
The Beginner
Iranian caviar from the Caspian Sea. Immerse yourself in the fascinating Beluga world with the Imperial Beluga. Creamy, buttery taste with a medium to dark grey colour. Ideal for people who have not yet had the chance to taste Beluga.
from CHF 280.00
| Product information 》 | 11 |
|---|---|
| Type | Beluga |
| FLAVOUR | Creamy, buttery |
| GRAIN SIZE | 3.1-3.2 mm |
| GRAIN FIRMNESS | Smooth, melting |
| GRAIN COLOUR | Medium to dark grey, light black |
| SALINITY | 2-3% |
| ORIGIN | Iran |
| SCIENTIFIC NAME | Huso huso |
- For people who have not yet had the opportunity to taste Iranian caviar.
- For amateur chefs who wish to highlight caviar in their dishes.
| Per 100 g | |
| Energy | 1‘117.88 kJ (267 kcal) |
| Protein | 25.3 g |
| Carbohydrate | 1 g |
| of which: sugar | 0.2 g |
| Fat | 18 g |
| of which: saturated fatty acids | 3.33 g |
| Salt | 2.54 g |
| Fiber | 0 mg |
| Cholesterol | 500 mg |
| Magnesium | 300 mg |
| Potassium | 164 mg |
| Calcium | 133 mg |
| Iron | 9.6 mg |
*1 kcal = 4.1868 kJ / 1 kJ = 0.2388 kcal
- Description
-
We offer you the best caviar from HACCP certified farms that use ISO certified fish feed and provide the fish with enough space for natural growth – more than internationally prescribed. No growth hormones or other artificial additives are used.
Caviar contains important vitamins, proteins, omega-3 fatty acids, mineral salts and amino acids. Iranian expertise and skill revive the true taste of caviar – in sustainably farmed quality. - For whom?
-
- For people who have not yet had the opportunity to taste Iranian caviar.
- For amateur chefs who wish to highlight caviar in their dishes.
- Nutrition facts
-
Per 100 g Energy 1‘117.88 kJ (267 kcal) Protein 25.3 g Carbohydrate 1 g of which: sugar 0.2 g Fat 18 g of which: saturated fatty acids 3.33 g Salt 2.54 g Fiber 0 mg Cholesterol 500 mg Magnesium 300 mg Potassium 164 mg Calcium 133 mg Iron 9.6 mg *1 kcal = 4.1868 kJ / 1 kJ = 0.2388 kcal
- Recipes
-
How to Serve Caviar
The best way to taste caviar is with a mother-of-pearl spoon. Don’t use metal cutlery in order to avoid flavour changes in your mouth. Do you need the appropriate tableware or presentation bowls? Contact us.
Savour our caviar simply on a toasted slice of dark bread with some or without butter. Did you already try caviar with a hard boiled egg?
Our recipes
How to store caviar
We'll coordinate with you for a delivery date of your caviar. Upon reception, put it immediately into the fridge. It’s best to place it right at the bottom in order to ensure the best cooling.
Please observe the expiry date on the back of the tin. After opening, savour the caviar within one week.
