Our Keta salmon caviar comes from Alaska. Of all the trendy caviars, salmon caviar has the largest roe and the softest texture. Its bright orange roe can be as large as 6mm.Salmon caviar tastes more intense than trout caviar, for example. Its light s..
Emulsified caviar butterRoyal Beluga caviar is one of the most valuable and expensive types of caviar. It is obtained from Beluga sturgeon, which weighs 50-400 kilos and can live up to 50 years.Beluga caviar varies in color from dark grey to li..
Gray mullet fish eggs are prepared by waxing around by passing through our special brine processes and drying techniques.You can peel the wax around and consume it.Bottarga is a natural immune booster thanks to the vitamins it contains.Bottarga fish ..
Bottarga obtained from mullet roe is emulsified with our butter produced from pure and pasteurized cow cream.Bottarga strengthens your immunity thanks to the vitamins it contains...
Quite a rarity. This Russian delicacy, made with large female freshwater sturgeon, is creamy in texture. Not at all ‘fishy’; rather, delicate and light.Expertly smoked and prepared by our Smokehouse.Hot Smoked Sturgeon is completely “fresh”,”natural”..
Cold smoked trout with sage and dried fruit . Stylish artisan touch…. The unique trout of Bolu Abant Lake are blended with a special spice mixture and sea salt. Smoked with using traditional techniques with the delicious sage an..
Typical fermented pork sausage of the Catalonia region of Spain. Easily recognized by its narrow, long, sausage-like shape, Fuet (Saucisson) is a must-have dish in any home when it comes to enjoying tapas with a good friend.210-250 gr prox..
We select mature silver eels from reputable, sustainable sources, then hot-smoke them over Patagonian wood chips, giving our smoked eel a subtle yet intense flavour. They’re rich, firm, meaty and moreish, and you’ll find a little goes a long way.Ho..
Genuine Taşköprü garlic is perfect for flavoring dishes with its intense aroma and pungent smell. It makes a difference with its smokey structure and registered geography...