Bottarga in BeeswaxBottarga: one of the most delicious gastronomic Mediterranean delicacies. Its made from the roe (egg sacs) of wild mullet eggs (Mugil cephalus) cleaned, salted, pressed and dried. It has a subtly salty and incomparable to any other seafood authentic fishy taste. It is traditionally consumed as an excellent spread appetizer on hot bruschetta, or as a condiment for a main course, for example, with classic spaghetti or risotto. The finished product is

more robust than some smaller-sturgeon caviars

releasing a rich and buttery flavour with a slight nutty undertones

Perfectly Malossol — lightly salted for purity (<4% salt) — this collection is the ideal introduction to our finest range

to olive green with hints of gold

It’s made from the roe (egg sacs) of wild mullet eggs (Mugil cephalus) cleaned

Unser Störfilet eignet sich perfekt zum Marinieren

The caviar is produced from Wild Caught Pink Salmon

Alle unsere Fische schwimmen in Grundwasserbecken

and rich Amur fusion caviars

as it doesn’t taint the delicate taste of the salty grains

This Royal Oscietra Caviar (acipenser gueldenstadtii) is simply one of the finest caviars available

Nicht nur der Kaviar des Störs ist eine Delikatesse