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Caviar eggs of whitefish caviar is a doc, a light and smooth taste appetizing available only in Sweden.
A great appetizer, tasty withfresh butterand tasty when used in pasta dishes.TheTrout eggstraditionally gather with cold weather in winter.They are then washed, dried, kept in salt and after about two days are packed and sterilized in an autoclave.
ThesmeltIt is a family of fish osmeridi of European origin. Its eggs are perfect to enrich your most delicate fish dishes.Rich in Omega-3, theSmelt eggsThey have a crisp and delicate taste.
Sea urchin eggs are perfect for seasoning first courses and to use in the creation of unique and original finger foods to be served among your fish appetizers.
It has the true taste of the sea, very delicate and in perfect balance between sweetness and Mediterranean salinity. Excellent sauce for pasta (spaghetti with sea urchins are a classic) this pulp is also ideal for creating fish appetizers: on croutons or blinis, use it in combination with caviar, seaweed or bottarga.
Delicate and rich in nutrients,pike eggsThey are considered even today, a delicacy pair of black and red caviar.With thePike caviaryou can prepare delicious appetizers, because one of its peculiarities is to be a perfect harmonizing of different flavors.
Cod roe salad with refined light colors. The typical fresh taste of the sea is enriched by smoky nuances. This fish cream is excellent for embellishing your starter and to accompany the caviar with taste (we recommend wild salmon, for the strong flavor) instead of the more traditional creme fraiche.