One of the rarest caviars in the world made from mature Oscietras. This caviar of light colour has a firm texture and a coarse, fleshy grain. Its aromas in the mouth are very fine and complex. An exclusive pleasure, to be enjoyed alone with a renowned champagne or a Montrachet to underline its noblesse.
Caviar House – Finest Caviar Imperial
Additional information
| Weight | 15 g, 20 g, 30 g, 50 g, 125 g, 250 g |
|---|
Related products
-
Balik Salmon Tartare Classic refined with garlic, chillies and low-fat curd cheese. If you like it spicy, this distinctive blend is the right one for you. Enjoy this delicacy, not just for two.
The incomparable Balik taste in a “peppy” version. The slight pungency of the pepper emphasizes the mildness of Balik salmon – a pleasure rich in contrast!
-
Our selection of Balik Sjomga revives the Scandinavian tradition of enhancing and improving the taste of smoked salmon using exquisite ingredients. The fillets sourced from the belly of the salmon (Atlantic salmon) are lightly smoked before each marination.
Balik Sjomga Tradition is prepared with great care and lightly smoked. The aroma of the salmon fillet is enhanced by light marination in organically-grown dill. Cut vertically to the vein into strips, it becomes a truly unique culinary experience. Each Sjomga gives you approximately 20 fine strips to enjoy.
-
The Balik Fillet Tsar Nikolaj No. 1 represents the perfect harmony of salmon, smoke and salt, has a full-bodied taste and a color ranging from dusky pink to medium red.
-
Our selection of Balik Sjomga revives the Scandinavian tradition of enhancing and improving the taste of smoked salmon using exquisite ingredients. The fillets sourced from the belly of the salmon (Atlantic salmon) are lightly smoked before each marination. In addition to using classic dill, Balik has redefined the traditional marinating recipe with the aid of exotic oranges, ginger and blossom honey.
The care taken in the preparation of Sjomga Orange is testament to the perfection provided by Balik. Each fillet cut from the belly of the salmon is first lightly smoked, then removed from its silver skin and marinated in ginger, blossom honey and orange. Every individual ingredient contributes to the unique aromatic taste. Cut into fine medallions, its originality and finesse will be a revelation for even the most demanding connoisseurs.
