Experience the tasty and fluvial relish of our caviar taken directly from healthy trouts fed into natural, fresh and not-polluted waters into northern European rivers and lakes. The caviar has a unique taste as well as bright colour and numerous nutritional properties and vitamins. The most famous types of trout caviar are bright orange or bright red caviar, both suitable for starters.
Trout caviar, fresh and rich flavour
Our caviar comes in transparent glassy jars in order to transparently display the richness of colour, shape and consistency of the roes. Being sealed this way, the caviar can also keep its nutritional properties and its taste unaltered for a long time, even if it's recommended to eat it fresh in order to get the most of the savour. The trout roes are relatively small compared with the sturgeon or salmon ones, their size hardly exceeds 3 millimetres, but they still carry an inner unique and delightful taste. In fact, the trout is well appreciated all around the world and in particular, several water farms have specialised in breeeding trouts in order to take their tasteful roes.
Increase your health with our caviar!
Trout roes contain several different and useful nutritional properties under their smooth and tiny surfaces such as A, B, E and D vitamins, iron and phosphorus and several other minerals perfect to benefit your skin, blood vessels and immune system's health. They also carry healthy fats and polysaturated fatty acids like Omega-3s which can easily be absorbed by the body and bring several benefits to the hearth and vascular circulation health.
Make your dinners special with our caviar
Our tasty granular caviar is a classical and refined delicacy ideal for starting your dinners in a luxurious way. The trout roes should be served as a starter along with fresh, crisp champagne or white wine to bring out the full aromas. Their bright orange or red colour underline aesthetically underline their rich flavour and it's recommended to accompany them with a green garnish such as a salad or to put them on a toast to make delicious caviar canapes.
Frequently asked questions and answers
1. Do you pasteurise your caviar?
No. Pasteurising means warming the caviar at about 60°C. This process is used to increase the shelf life of caviar. We do not pasteurize caviar, as we want to preserve all of the beneficial vitamins and microelements. Pasteurising would destroy all nutrients under the high temperatures,
2. What is the shelf life of trout caviar?
If it is not pasteurised, the shelf life is up to 6 months from the day of production.
3. Where to buy trout caviar in Europe?
Trouts are grown in aquafarms mostly in Denmark or Norway. We select only the very best farms for our roes so you can rest assured to always get high-quality caviar.
min. 4 months from the date of shipment