Albino caviar
Albino Caviar is the most exclusive and unique offering in our selection. It is produced from a species called bester – a hybrid of beluga (Huso huso) and sterlet (Acipenser ruthenus), in an exceptional albino form. This fish, with its characteristic light-golden coloration, exclusively produces eggs in shades ranging from creamy to warm yellow.
It is estimated that albino bester roe accounts for a mere fraction of total global production, making it one of the most limited and sought-after treasures among caviar connoisseurs.
Albino bester caviar delights with the noble, buttery color of its grains, which emphasize its uniqueness by their appearance alone. The taste is delicate yet multidimensional – a silky creaminess combines with subtle notes of umami and a light minerality, softly enveloping the palate.
Every tin of Albino Caviar is the essence of uniqueness – available in very limited quantities, hand-selected, and prepared with meticulous attention to the smallest detail. It is a product that will satisfy the expectations of the most demanding connoisseurs, collectors of culinary experiences, and everyone searching for that which is absolutely exceptional.
Roe size
> 2.0mm
Colour
buttery-yellow
Flavour
delicate, buttery, nutty
Aroma
butter, seaweed
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from sturgeon from own farms in Poland
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from a sustainable family farm
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handmade
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subjected to strict selection and control
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fresh, unpasteurized
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storage temperature from -3 ° C to + 2 ° C
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In order for caviar to retain its freshness, consistency and impeccable taste, it needs to be stored in proper conditions.
After unpacking the parcel, immediately put the caviar tins in the refrigerator and store them at -3°C to 2°C until consumption.
Never put caviar in the freezer!
The expiration date is on the back of each tin. After opening the tin, the caviar should be consumed within 48 hours.
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Bester sturgeon roe (Huso huso × Acipenser ruthenus), salt, preservative E 285.
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Caviar is a highly concentrated source of vitamins and minerals. Rich in protein, monounsaturated acids and polyunsaturated fatty acids Omega-3 (EPA + DHA).
High in vitamin B12, D, E, phosphorus and selenium, a natural source of vitamin A and zinc. Provides a balanced composition of fatty acids – the ratio of Omega-3 to Omega-6 is 1:1.
in 100g
Energy value: 1024 kJ /246 kcal
Fat: 16 g, including saturated fatty acids: 2.7 g
Carbohydrates: 1.5 g, of which sugars: <0.5 g
Protein: 24 g
Salt: 2.9 g
Serving recommendations
Our caviar is sourced exclusively from sturgeons that are sustainably farmed on our own fish farms.
It is made in a process that faithfully copies the natural life cycle of wild sturgeons, using the most modern production methods and maintaining the traditional techniques of manual labour.
Each product is hand-packed and meticulously checked for colour, size, taste and consistency. We never pasteurize our caviar. By using the best artisanal practices and applying the highest quality standards, we are able to recreate the history of each specific fish from which the roe comes. Thanks to this our product is fully traceable.
In our offer you will find caviar only in its finest form – fresh and unpasteurized. This method of preparation preserves the richness of nutrients and does not change the natural structure of the roe. During the tasting there will be no “shooting” feeling on the tongue, which is characteristic of common pasteurized products. Our caviar delicately melts in the mouth, slowly developing a complex bouquet of flavours.
The contents of individual tins may slightly vary in colour, texture and consistency. This is a natural phenomenon, resulting, among other things, from the biodiversity of the fish and the processes of roe maturation.
The taste of our caviar is pure, distinct and clear. Due to the use of artesian waters there is no undesirable aftertaste. These waters are completely devoid of organic elements from soil or rivers and our fish stay in these waters during the last stage of breeding.
Serve the caviar in a glass, or preferably, crystal dish or directly in the tin by placing it on crushed ice.
Always use special teaspoons made of mother-of-pearl or other taste-neutral materials. Avoid silver ones – they can react with the caviar, giving it an undesirable metallic aftertaste.
Caviar is extremely sensitive to oxidation. Therefore, open the tin immediately before consumption. Do not let it stay open on the table for too long, as the roe will lose its elasticity.
Caviar tasting is a separate and special ritual. Place a small portion of it on the back of your hand, between your thumb and forefinger. Take a look at the beads of roe and wait for a while – the warmth of the skin will release the full flavour. Then put the caviar in your mouth and savour it by spreading the beads across your palate. You can close your eyes to enhance the sensation.