Pressed Caviar is a process where the roe is processed in warm lightly salted water solution called "brine", and then it is dewatered and pressed from 2 kgs into 1 kg. The Pressed Caviar is known for a long time and especially was widely spread during the Soviet Union. It has a spicy, delicate and incomparable taste. Best used to prepare a cocktail party appetizers and sandwiches, Pressed Caviar has a rich taste that will certainly stick in memory of caviar fans.
Ingredients: sturgeon caviar, salt.
Shelf life: 8 months (-2 to -4 °C.)
Content: sturgeon roe, salt.
Note: consume within 3 days after opening.
Country of Origin Russia
Types of Caviar
Differences Between Types of Caviar
Harvested from specially selected, matured sturgeon fish age from 15 and more years old.
Each production lot use caviar from one fish only.
An "Imperial” caviar is extremely creamy and rich in taste.
Caviar made from sturgeon fishes 10 to 15 years old.
Taste: pure with slight nutty flavor and insignificant spicy aftertaste, tender texture.
Caviar made from sturgeon fishes 7 to 10 years old. Taste: pure with slight nutty flavor an insignificant spicy aftertaste, very delicate.
is unique source of vitamins and energy. For the production of 1kg of Pressed Caviar 2kg of selected, fresh, pure taste, and highest quality
Anyone can sell caviar but only we sell authentic Russian caviar.