The Oscietra comes from the sturgeon species Acipenser Gueldenstaedti. This is an exceptionally coarse caviar with the inimitable taste of roasted walnuts and hazelnuts. It has a beautiful amber complexion and a unique, long aromatic aftertaste. A real dream with a great white wine, a spicy Chardonnay of the Meursault type or based on the Chenin de Loire grape variety of the Savennières type.
Caviar House – Finest Caviar Oscietra
Additional information
| Weight | 15 g, 20 g, 30 g, 50 g, 125 g, 250 g |
|---|
Related products
-
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.
-
The first and – to date – only non-smoked Balik salmon product is a treat for every gourmet and sushi lover. Just like the smoked Balik products, the Balik Sashimi uses only the finest salmon (Atlantic salmon), sourced from the icy waters of Norway. After lightly salting the whole salmon side, the back is carefully cut in accordance with the traditional Balik art of filleting. We recommend that you serve the Balik Fillet Sashimi in thin slices cut at an angle – SASHIMI STYLE!
This raw salmon is salted and trimmed using the Balik method. The fillet is sliced in a sashimi style.
-
Balik Salmon Tartare Classic, refined with basil, herbs and low-fat curd cheese. Balik’s classy salmon is given a Mediterranean touch in this combination, which is an attractive enhancement to any appetizer.
-
In preparing the Balik Side Classic, specially selected salmon (Atlantic salmon) are mildly smoked in our traditional smoking chamber. Afterwards, the whole salmon sides are trimmed by hand and the bones and smoked skin removed. As the exquisite, original aroma of this remarkable salmon is experienced best when the sides are cut into fine slices, we offer Balik Side Classic as a single piece or pre-cut.
Each pack comes with detailed slicing instructions with suggestions for serving and dressing. Balik Side Classic tastes best if you combine it with just a few selected fresh ingredients, such as some crème fraîche and black pepper from a mill.
Trimmed, sliced and portioned – the “small portion” from the full side.
