What is good should not be reinvented. That is why we swear by the traditional age-old method of preparation. Only by not geövuleerde using eggs, we resolve the high expectations of our loyal caviar lovers. With ultrasound, we check the quality of the eggs with every sturgeon. Only sturgeon with the perfect egg quality are used. The sturgeon (Acipenser gueldenstaedti) is at least 9 to 10 years old. Steur mainly originates from the Caspian Sea region, also called Russian sturgeon. Rich in Omega-3 fatty acids. The caviar has a pleasant mouth feel with salty and typical nutty flavor followed by keys of minerality. The eggs have a diameter between 2,9 and 3,4 mm. This has been preceded by ten years of intensive preparation. During this period they built their own breeding stock of different kinds of sturgeon. All the sturgeon they use for our caviar come from their own culture and are fed with compound food from their own production. Available in 10, 20, 30, 50, 125, and 250 gr. Many tops chefs in Belgium use this caviar.