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. Caviar from sturgeon "Acipenser Transmontanus"
    Kaviari Italy
    AED160.00

  2. Baeri caviar from "Acipenser Baeri" sturgeon - 100% salt, no preservative
    Kaviari France
    AED215.00

  3. Prestige Oscietre caviar from "Acipenser Gueldenstaedtii" sturgeon
    Kaviari Bulgaria
    AED250.00

  4. Beluga caviar "Huso Huso" from Caspian sea, Iran - the most prestigious caviar
    Secrets Fine Food Iran
    AED640.00

  5. Imperial Beluga caviar from "Huso Huso" sturgeon
    Kaviari Bulgaria
    AED960.00

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