A singular caviar from the roe of wild pink salmon from Kamchatka. Kamchatka red caviar not only has amazing taste properties, but is also a source of iodine, calcium, iron, potassium, phosphorus and chromium, omega-3 and omega-6 essential fatty acids, and also contains vitamins of group B, A, D, E and other valuable vitamins and minerals.
Kamchatka is a Pacific peninsula covering 270 thousand square kilometers; it has preserved its unique nature and ecology thanks to its complete absence of industry. Wild-caught pink salmon are unrivalled in that they feed in open waters on plankton, small fish, crabs, shrimp, mussels, and other crustaceans, meaning their diet is free of artificial additives, hormones and antibiotics.
It is in Kamchatka that the most delicious and unique salmon caviar is produced. Kamchatka Gorbuscha red salmon caviar is characterised by its bright orange colour, pleasant sea smell, thick consistency and richer taste compared to pink salmon caviar from Alaska. Only in Kamchatka and nowhere else in the world is the fish caught by seine nets 400 metres off the coast.
|Energy value||1055 kJ / 252 kcal|
|Fats||18 g - of which saturated fatty acids 3,2 g|
|Carbohydrates||4 g - of which sugars 0 g|
|Allergens||Contains fish. May contain traces of shellfish and molluscs.|
|Contents||Pink salmon roe (Oncorhynchus gorbusha) 96%, salt (max. 4%), preservative - sorbic acid.|
|Latin name||Oncorhynchus gorbusha|
|Egg size||3,5 mm|
|Egg colour||deep orange with a hint of pink|
|Instructions for use||direct consumption|
|Store at||0 - 4 °C.|
|Keep away from heat and direct sunlight|
|Type of production||Catched - Russia|
|Country of origin||Germany|
|Produced on||see packaging|
|Best before||see packaging|