Boxxi
Boxxi
Amur royal malossol caviar
butterry taste
Genuine sturgeon caviar. You will find a balance of different flavours, above all a subtle nuttiness that is very similar to the taste of Beluga caviar and will delight your senses.
This temperature-sensitive product is stored in an external warehouse. For personal collection please order 2 days in advance, for delivery within Prague and surroundings please choose from available time slots. Thank you.
Amur royal malossol caviar
Taste and texture: butterry taste
NUTRITIONAL VALUES per 100 g of product
| Energy value | — |
| Fats | — |
| Carbohydrates | — |
| Fibre | — |
| Proteins | — |
| Salt | — |
ALLERGENS AND COMPOSITION
| Allergens | Contains fish |
| Composition | — |
Detail information
NUTRITIONAL INFORMATION per 100 g
| Energy value | 1019 kJ / 244 kcal |
| Fats | 15,1 g - of which saturated fatty acids 2,9 g |
| Carbohydrates | 3,2 g - of which sugars 0,2 g |
| Protein | 24 g |
| Salt | 3,4 g |
ALLERGENS AND COMPONENTS
| Allergens | Contains fish. May contain traces of shellfish and molluscs. |
| Contents | Sturgeon roe (Acipenser schrenckii x Huso dauricius) 96%, salt (max. 4%), preservative E285. |
PRODUCT DETAILS
| Latin name | Huso hybrid (Acipenser schrenckii x Huso dauricius) |
| Egg size | 3,5-4 mm |
| Egg colour | dark green-grey to grey |
| Taste intensity | moderately strong |
| Weight | 500g |
| Instructions for use | direct consumption |
| Store at | 0 - 4 °C. |
| Keep away from heat and direct sunlight | |
PRODUCTION DETAILS
| Country of origin | Germany |
| Produced on | see packaging |
| Best before | see packaging |
Amur royal is a sturgeon caviar that was bred by combining the Amur sturgeon (Acipencer schenckii) and the Kaluga sturgeon (Huso dauricus). The combination, Huso hybrid, is a modern marvel that combines the best of both worlds into a single egg. Kaluga is a close cousin of Beluga, so this product is very similar to the legendary caviar. The eggs are at least 3mm in size and are typically shiny shades of green-grey to dark grey. The method of caviar production and curing known as malossol (Russian for "little salt"), ensures a product of the highest quality and remarkable delicacy.
