Farmed Caviar from around the Globe - Italy, Spain, France

Farmed White Sturgeon - BAERI Pemium Quality "000"
Caviar de Venise is produced by Agroitice - a natural fish farm (60 hectares)of White Sturgeon and Siberian Sturgeon. Conforming to EU standards, Caviar de Venise is processed and packed in strict observation of the health and hygiene HACCP stantards.

Farmed White Sturgeon - NACARII and BAERI Classic "000". The Classic Selection is one of the finest aqua cultured Caviar in the world.
With slightly smaller eggs and darker color this selection is a delightful caviar and a cherished item to all connoisseurs.
Our Classical selection comes from our farmed Italian Caviar and is derived from the Baerii Neccari species of the mysterious sturgeon.
With medium to large size grains, a firm texture and a smooth and nutty after taste, we find this selection to truly please our Caviar lovers world wide.

The most cherished Farm Raised Ossetra.
Farmed in Europe, the Selected Aqua Cultured Crown Ossetra is the highest quality and best of all farmed caviars.
With respect to the environment and the sturgeon, now one can experience this delicacy with a clear mind that standards and morals are being met.

This Malossol Osetra caviar has a unique clean, crisp, "nutty" flavor with dark to light brown large grains.
Cultured by Russian scientists in Uruguay's Rio Negro, the Siberian sturgeon (Baerii) has a unique flavor from traditional salting methods not used in the United States. Further, the artisan attention to detail ensures every original tin is packed with exceptional care. It is experience Latin America's unique malossol caviar.

Avruga caviar is herring roe from the waters off the coast of Spain. The eggs are a pearlescent black color, and it has a deliciously mild smoky flavor.

Herrings are small oily fish of the genus Clupea found in the temperate, shallow waters of the North Atlantic and the Baltic Sea.
There are 15 species of herring, the most abundant of which is the Atlantic herring, Clupea harengus. Herrings move in vast schools, coming in spring to the shores of Europe and America, where they are caught, salted and smoked in great quantities.

The eggs (roe) produced from the trout are smaller in size than salmon eggs. With a mild sweet flavor from France, these golden pearls provide a mildly sweet flavor to various food dishes and appetizers and makes a perfect accent when used as a garnish, in soups, or in sauces.

A product from the cherished Whitefish, these pearls are sure to please. Golden-orange color, Bright Ruby Red, or Dark Black, these small grains have a crunchy texture with a smooth taste.
Whitefish caviar is excellent to be served as an appetizer.

Tobiko is becoming more popular with chefs in the states as it is quite versatile, and works well with variations of Japanese and even American cuisine.
A sushi bar classic, Flying Fish roe Tobikko adds crunch and texture to your favorite dishes.
Tobikko has been flavored with the wonderful Japanese wasabi powder, spicy, and adds a kick to any dish you use it in.