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Caviar Danubius
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Siberian kaviár

Szibériai kaviár

A szibériai tok (siberian sturgeon) ikrájából készült luxustermék. A hal latin tudományos neve: Acipenser baerii.

Kaviárja rendkívüli krémes, bársonyosan olvadó élményt nyújt,közepes méret (2,8 – 3,0mm), és csillogó ikrafelület jellemzi.

Osetra kaviár

Osetra kaviár

A vágótok (russian sturgeon) ikrájából készített luxustermék. A hal tudományos neve: Acipenser gueldenstaedtii.

Kaviárjára jellemző hosszantartó, enyhén mogyorós íz akár 3mm-t meghaladó szemméretével párosulva lenyűgözi érzékszerveit.

Sterlet kaviár

Kecsege kaviár

A kecsege (sterlet) ikrájából készített luxustermék. A hal tudományos neve: Acipenser ruthenus.

Kaviárja különleges színeivel és kivételesen fűszeres ízével felejthetetlen kulináris élvezetben részesíti. Szemméret: 2,0 – 2,8mm.

Producing Caviar

The „ELŐRE” Fishing Cooperative in Győr launched its new product onto the market in 2012 under the brand name Caviar Danubius. After several years of preparation, the Hungarian made black caviar was born with the cooperation of the Ercsi-based Neptun Partnership.

The Hungarian, black caviar made and traded under the brand name Danubius is a first class one and free from preservatives – a real delicacy. The source ingredients come from Siberian sturgeon (Acipenserbaerii), Russian sturgeon (acipensergueldenstaedtii) and sterlet.

The roe is obtained by slashing the fish, and it will be rinsed, dried and salted. Adding the salt to it, besides preservation, plays also a role in developing the consistency of the caviar. As a result of over salting, the grains may turn hard; however, applying too little salt, results in a soft, creamy texture. The interval from slashing the fish till packaging must not exceed 15 minutes. Temperature between – 2 and – 4 ⁰C has to be provided for the caviar during processing time and up to the point of consumption.

Fish Propagation

Neptun Partneship continuously propagates fish species Siberian sturgeon (Acipenserbaerii), Russian sturgeon (acipensergueldenstaedtii) and sterlet (Acipenserruthenus) during the season between November and April. The company ships orders to several countries all over the world: Europe, North America and Asia.

One of their most important goals is to take an ever growing role in resettling sturgeon species that came close to extinction back into national rivers primarily cooperating with the organizations responsible for taking care of the Ercsi section of Danube (KÖZÉP-DUNAI HAL KFT) and Győr section of Danube (GYŐRI “ELŐRE” HTSZ)

Storing Caviar

During storage, temperature between – 2 °C and – 4 °C shall strictly be observed. A few degrees difference may cause the caviar deteriorate or makes it impossibleto consume. The vacuum packed products can be stored for even one year but after opening it the caviar must be consumed within 1 – 2 days. Having been bought, the caviar can be stored for maximum 1 week within usual cooling conditions (2 – 5 °C).