Around Caviar

The trout eggs are collected in December when the trouts reach 1 to 2 years old. They are lightly salted and pasteurized. Exquisitely fresh, they pop against the palate.

Characteristics:

Trout species: Oncorhynchus mykiss (Rainbow Trout)

Allergen: Fish

Shelf life:  6 months; Pasteurized

Ingredients:  Trout eggs and Salt (3%)

Weight: 80g

Origin: Périgord Noir, France

Natural and tasty; Made with fresh and smoked trout meat, this spreadable paste/creamy is smooth, gourmand and fresh. Ideal for appetizers. 

Characteristics:

Allergen: Fish

Shelf life: 12 months; Sterilized

Ingredients: UHT cream (35% fat), smoked sturgeon, sturgeon, salt (1.21%), agar agar, mix of dehydrated pepper 5 bays

Weight: 100g

Origin: Périgord Noir, France

Natural and tasty; Made with fresh and smoked trout meat, this spreadable paste/creamy is smooth, gourmand and fresh. Ideal for appetizers. 

Characteristics:

Trout species: Oncorhynchus mykiss (Rainbow Trout)

Allergen: Fish

Shelf life: 12 months; Sterilized

Ingredients: UHT cream (35% fat), smoked trout, trout, salt (1.21%), agar agar, mix of dehydrated pepper 5 bays.

Weight: 100g

Origin: Périgord Noir, France

Made with 35% of caviar from Caviar Perle Noire and 65% of artisan salted butter from Périgord (France), this butter caviar is one of the most concentrated and flavoured in the market.

Ideal for spreading on toasted bread and for cooking as well, with fine food. The caviar used inside has marine flavor and stronger taste. 

Characteristics:

Sturgeon species: Acipenser Baerii

Allergen: Fish

Shelf life (frozen): 12 months

Shelf life (chilled): 4 months

Ingredients: butter 65%, caviar 35% (Sturgeon roe, salt 2.3% and preservative E285)

Origin: Périgord Noir, France

Carefully selected among the best trout fishes from the french artisan farm, the trout fillets are deboned, salted by hand, traditionally smoked with twine and beech wood.

Characteristics:

Trout species: Oncorhynchus mykiss (Rainbow Trout)

Allergen: Fish

Shelf life: 21 days

Ingredients: Smoked Trout and Salt (2.6%)

Origin: Périgord Noir, France

Carefully selected among the best sturgeon fishes from the french artisan farm, the sturgeon fillets are deboned, salted by hand, traditionally smoked with twine and beech wood and sliced by hand.

May be served for appetizers by itself or with blinis, lemon and dill, or in salad.

Characteristics:

Sturgeon specie: Acipenser Baerii

Shelf life: 21 days

Ingredients: Smoked Sturgeon and Salt (3.4%)

Origin: Périgord Noir, France

Carefully selected among the best trout fishes from the french artisan farm, the trout fillets are deboned, salted by hand, traditionally smoked with twine and beech wood and sliced by hand.

May be served for appetizers by itself or with blinis, lemon and dill, or in salad.

Characteristics:

Trout species: Oncorhynchus mykiss (Rainbow Trout)

Allergen: Fish

Shelf life: 21 days

Ingredients: Smoked Trout and Salt (2.6%)

Origin: Périgord Noir, France