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BLU ADAMAS

ORIGINAL BELUGA


Caviar Blu ADAMAS® is a fresh Italian Caviar obtained from the Beluga sturgeon (Huso Huso) commonly called also Ladano sturgeon. Definitely the biggest among the sturgeons reaching a weight of more than 1000kg. It is very common in eastern countries but in the past it was also present in Italy in the Adriatic Sea. Stories tell of professional fishermen of the Po River who fought epic battles to catch these gigantic fish.

Aromatic notes

This caviar has a precise, strong and intense taste. Very rich in the mouth and becomes stronger with aging. With a strong taste not easy to appreciate, It is a caviar for gourmets.

  • STURGEON: Huso Huso
  • GRAIN SIZE:

    Small Large

  • COLOUR: Light gray with various shades that fade to pale green
SIZE


Caviar Blu ADAMAS® is a fresh Italian Caviar obtained from the Beluga sturgeon (Huso Huso) commonly called also Ladano sturgeon. Definitely the biggest among the sturgeons reaching a weight of more than 1000kg. It is very common in eastern countries but in the past it was also present in Italy in the Adriatic Sea. Stories tell of professional fishermen of the Po River who fought epic battles to catch these gigantic fish. Beluga sturgeon can live over 100 years and reach 8 meters in length. It takes about 20 years to obtain this prized caviar.

It is a coarse-grained caviar, very valuable, with a diameter of more than 3 mm of pearl gray and dark gray matrix with green/blue shades. The taste is precise, strong and intense.

The best way to taste this caviar is in purity, in order to fully appreciate its strong and intense taste. Black bread and salted butter is the ancient Russian tradition to fully appreciate its characteristics. Vodka accompanies naturally, clear the way to experts!

Texture: compact, full and rich
Egg size: 3,0 / 3,5 mm
Composition: sturgeon eggs, salt, preservative (E285)
Storage temperature: from 0°C to 7°C
Conservation: 3 months in the refrigerator

Delivered extremely fresh

We deliver by express delivery in 48/72 hours through thermal isoboxes, to respect the cold chain and preserve the extraordinary organoleptic properties of our eggs.

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