Caviar

Caviar is much more than a luxurious delicacy for festive occasions: the eggs of the sturgeon are a declaration of love of pure taste and can today be consumed without a guilty conscience as caviar is now hardly ever caught wild but comes almost exclusively from fish farms.

Traditionally, caviar refers to a delicacy consisting of salt-cured fish-eggs of the Acipenseridae (sturgeon) family, in other terms eggs extracted from wild sturgeons from the Caspian and Black Sea. Among the different sorts of caviar, 3 are more famous than others: Sevruga, Oscietra from Gueldenstaedtii sturgeon and Beluga from Huso-huso sturgeon.

 

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  1. Russian oscietra (acipenser gueldenstaedtii) caviar - 30g - originated from Caspian sea
    Secrets Fine Food Poland
    AED230.00
    * Available
  2. Beluga caviar (huso huso) from Caspian sea, Iran - 30g - the most prestigious caviar
    Secrets Fine Food Iran
    AED660.00
    * Available
  3. Golden almas caviar from albino sturgeon Acipenser Sterlet - the rarest caviar in the world
    Secrets Fine Food Germany
    AED3,800.00
    * Available
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