Caviar House & Prunier Catalog 2020

FOOD DESIGN
It doesn't always have to be sturgeon! In this seafood range we have
put together various types of roe – all from fish other than sturgeon.
These roe taste different from one another depending on the type
of fish, harvesting region, preparation and further processing.
Pick out your very own personal favourite! You'll see that these roe
also go perfectly with blinis, pasta or egg dishes. This is the type of
variety you can enjoy every day.
Salmon Roe
Wild-caught salmon from the Pacific region give us this mildly salted,
soft-shelled roe with a light orange grain, which convinces with its
extremely fine and intense flavour.
FOOD DESIGN
Trout Roe
The medium roe comes from monitored aquaculture. It is also mildly
salted. Connoisseurs appreciate its fresh flavour and firm grain. The
natural colour of trout roe is golden to salmon-pink.
Pike Roe
This roe comes from wild-caught pike from the Volga. Its small, yellow
grain is characterised by a very smooth flavour typical of the variety,
which makes it very similar to sturgeon caviar. It is prepared directly
in Astrakhan according to the Malossol method.
Masago red
Wild-caught capelin from Iceland is a trendsetter. It is very popular
in Japan and is perfectly suited to sushi and sandwiches. Masago
Red has a very pleasant soy flavour. Also available in green with
wasabi flavour.
Masago green
Wild-caught capelin from Iceland. Masago Green gets its very spicy
favour from Asian wasabi, a green variety of horseradish. Also available
in red with soy flavour.
Löjrem roe
These are the only fish eggs taken from wild-caught fish in Western
Europe. This rarity of Scandinavian or German origin is also known
as whitefish caviar.
Char roe
This char roe is obtained by stripping char from the Lüneburger
Heide.
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