Iodized delight

• COMMON NAME : Siberian sturgeon
• LATIN NAME : Acipenser Baerii
• COLOUR : Dark brown
• Flavour : Pure and mainly tangy
• INGREDIENTS : Sturgeon eggs, 100% pure salt from Diego Suarez, preservative (E285), allergen : fish

AVERAGE NUTRITIONAL VALUES PER 100 G

• - Energy : 1127 KJ
• - Protein : 26 g
• - Carbohydrates : 1.1 g (incl. sugar 0.7 g)
• - Fat : 18 g (incl. saturated fatty acids 4.2 g)

At first, Kasnodar Caviar is enjoyed neat. A small amount of caviar is placed directly on the skin of the back of the hand, at the corner of the thumb. Then, bring your hand to your lips to savor this delicate product. This way, nothing will alter its flavor. Do not use a metal, silver, or stainless steel spoon, as this will oxidize the caviar. The ideal tasting utensil is the mother-of-pearl spoon.

A small amount of caviar is placed directly on the skin of the back of the hand, at the corner of the thumb. Then, bring your hand to your lips to savor this delicate product. This way, nothing will alter its flavor, and you will have the pleasure of discovering its many nuances. Do not use a metal, silver, or stainless steel spoon, as this will oxidize the caviar. The ideal tasting utensil is the mother-of-pearl spoon, a noble material with fascinating reflections. Iridescent. Place the can of Kasnodar Caviar on ice, let it breathe for 5 minutes with the lid open, then enjoy. Once opened, consume within 24 hours. To fully appreciate this delicacy, allow 30 grams per person; to discover it, 10 grams is enough.

Caviar can also be enjoyed with blinis and crème fraîche or a new potato. Eggs in all their forms (soft-boiled, boiled, omelet, or scrambled), and in all their variations (chicken, quail, etc.) are a delight. Seafood products such as oysters, scallop carpaccio, or sea bass ceviche, and local products such as beef or veal tartare are exceptional pairings. Since caviar is a rare and precious experience, it is recommended to savor it with vodka or champagne for a truly authentic tasting experience.

When you buy it, your caviar comes in a cool bag with a gel pack. The gel pack should never be in direct contact with the can. At home, keep the caviar in the refrigerator between 0°C to 4°C. Check the use-by-date on the back of the can. Once the can is opened, use withing 24 hours.

Kasnodar Caviar encourages you to respect the selective sorting of caviar tins once they have been consumed.

If you are travelling within the European Union or on French territory from France, you are allowed to carry as much caviar as you wish. Outside the European Union, you may travel with a maximum of 125g of caviar per person in your personal hold baggage. In Madagascar, if you are flying domestically, there is no limit to the amount of caviar you can carry. These security measures have been put in place to prevent international trafficking.

It is recommended that caviar is packed flat in your luggage, otherwise the grains may be damaged. If you are going on a long journey, it is advisable to put at least two to three gel packs in the cooler bag.

10g x 2 | 30g | 50g | 100g