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Caviar, champagne and fine food
Storage: 0°C to +4°C. Once opened, consume within 24 hours. Production method: farmed (aquaculture) Species range: Caspian Sea basin Country of farming: varies by lot, available on request Scientific name: Huso dauricus ou Acipenser schrenckii × Huso dauricus Ingredients: sturgeon roe, salt, preservative E285 Allergens: fish
This caviar, from the sturgeon Acipenser schrenckii × Huso dauricus, is the choice of great chefs. Pakoff Imperial caviar is marked by round, dense grains ranging from olive green to gold, known for their firmness and excellent consistency. On the palate it reveals a rich, complex range of flavours, followed by a long finish of fresh almond, at times lifted by honeyed and floral nuances.
Pakoff
