ALL CAVIARS

Using Caspian Osetra brood stock, these sturgeon are being raised in controlled environments in Northern Belgium. Because they are raised from wild stock, it is considered to be genuine.   Their exquisite flavor can be noticed among a number of others due to its originality. Each type of the caviar has its own unique taste and texture. There ar...

Bottarga is the salted and sun-dried roe of the Grey Mullet, though some Bottarga is made from Tuna fish roe. The process of curing the roe is a lengthy one. Before the roe is carefully extracted from the fish it is massaged to eliminate air bubbles inside. It is then washed in the natural sack (or skein), dried and afterwards covered with a thi...

If you are a connoisseur of Mediterranean cuisine, you are probably already well acquainted with Bottarga caviar (also written botargo or botarga). For the uninitiated, it will be a revelation to discover in terms of rich and intense flavor. Strictly speaking, Bottarga is not caviar at all – it is, rather, mullet roe salted in brine still in ...

Black Sushi Caviar - Tobico Black is harvested from the small fish Capelin in the cold sea waters of Iceland. This roe is basically used mostly in Japanese cuisine as an ingredient and decoration for different kinds of sushi and rolls. The small, firm and crunchy beads originally have an amber color and to obtain the black Tobico we use natural...