Sterlet

Colour: from dark brown to almost black
Grain size: 1.5–2.2 mm
Taste: creamy with a nutty note, light and clean finish
Texture: delicate, firm membrane, soft pop
Salt level: malossol 3.2%

Sterlet caviar 96.8%, sea salt 3.2%, sorbic acid.

Nutrition: 203 kcal / Protein: 28.9 g / Fat: 9.7 g / Carbohydrates: 0 g

Store at -2 to +4°C. Sealed tin: 12 months. Once opened: 48 hours.

Unsalted creamy butter and toast, brut Champagne or White Burgundy, cream cheese and young boiled potatoes.