White Sturgeon Caviale

Ingredients Raw Sturgeon fish eggs, salt, Preservative E285.

Origin From  Farmed Species (TRA)

Organoleptic Properties

Appearance: Amber brown to black

Flavour/ Taste: Characteristic: Mild fruity and delicate.

Egg Character: Small-Medium eggs – 2.9mm to 3.2 mm

Physical and chemical parameters

Consistency: Eggs can be easily separated from each other

Salt: 3.5%.

Foreign Matter: Absent

Extraneous materials: Membranes and fat clusters shall be absent

Food additives: Boric acid levels below 4g/Kg (expressed in boric acid).

Allergens: The product is considered fish allergen in accordance with Dir. 2003/89/CE 

Product Composition Serving size 100g

Nutritional FACTS

Energy: 1000kJ/ 250 kcal

Fat: 15.32 of which saturated fatty acids 2.6g

Carbohydrate: 3.1g

Sugars: <0.5g

Protein: 24.8g

Salt: 2.34%

Storage & Distribution Control Conditions Keep/ store at -4 ºC to + 4ºC Should be transported under refrigeration at 0° C to 4° C Shelf Life Up to 6 months under recommended storage conditions

Instructions for use: To be consumed directly by the intended consumers.

Intended Consumers : General Public, young including vulnerable Groups such as the Sick & Elderly. If the product is used for further processing, the processor should take care of the quality and safety of the processed products. Not suitable for consumers allergic to fish