Caviar Giaveri Sevruga, Italy

Imported from the fish farms at Caviar Giaveri in Northern Italy; offering their first-class-quality caviar to the world for over four decades.  All of the sturgeon are from Russian origin. Caviar Giaveri sustainably raises their sturgeons using the most modern fish farming technologies. Following traditional methods, the caviar is harvested by hand, and manually packed to preserve freshness and flavour. All of Caviar Giaveri products are known the world over for their distinction in quality and superb flavour.

Caviar Giaveri Sevruga; (species Acipenser stellatus) from sturgeon matured for 6-7 years. Known as the “mother sturgeon” with small 2mm grains, the smallest eggs- given the shorter maturation period (compared to Osietra or Beluga) prior to harvesting. The small-medium, opaque grains are black in colour and lustrous.

Caviar Giaveri Sevruga has the strongest flavor of the three grades of caviar.   Its flavor profile consists of sharp, mid-intensity, biscuit-like, with a hint of dark chocolate undertones. At Caviar Giaveri only the traditional Russian “Malossol” method is used (less than 4% salt).  Exceptional on its own, serve with bread or blini- adding the usual garnishes crème fraiche, chives, capers, shallots & red onions. The dark grains stand out atop canapes and hors d’oeuvres and Sevruga pairs nicely with milder-tasting accompaniments: egg and potato dishes, as well when uses as a garnish with cream-based seafood dishes. A superb addition to grilled scallops or Halibut.