What is good should not be reinvented. That is why we swear by the traditional age-old method of preparation. Only by not evaluated 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 steuren with the perfect egg quality are used. The sturgeon (hybrid between Acipenser gueldenstaedti & Acipenser baeri) (crossing between Russian and Siberian sturgeon) is at least 7 to 8 years old. Rich in Omega-3 fatty acids. They are solid eggs with salty, creamy flavor and a subtle nutty touch. 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 Belgian use this caviar.