amur fusion caviar pasteurised attilus-caviar It is traditionally consumed as

It is traditionally consumed as an excellent spread appetizer on hot bruschetta

It is produced from the sturgeons grown in Germany using a so-called "Live milking" technique - a respectful method of harvesting caviar without harming the fish

carefully hand-salted and traditionally smoked at low temperature in aromatic beechwood smoke

Grain colours range from black/grey all the way to black/brown tones

amur fusion caviar pasteurised attilus-caviar It is traditionally consumed asAmur Fusion Caviar, (Acipenser Schrenckii and Huso Dauricus) also known as Kaluga Hybrid, is one of the most popular variety amongst chefs around the world, a great balance of different flavours. Colours may range from Amber brown, to olive green with hints of gold. Attilus Amur Fusion caviar is Malossol which literally means 'lightly salted', salt content being less than 4%.