Salmon caviar (Ikura)
630
р.
Caviar is made from wild salmon from Kamchatka and Sakhalin. The production uses the latest equipment and the strictest standards for the production.
The size of the eggs is from 3 to 5 millimeters with a thin shell and a bright orange color. Caviar contains 3.7% salt, which is classified as low-salt.
The caviar is created according to Japanese production technology, with a small addition of premium soy sauce of natural fermentation.
Caviar is subjected to shock dry freezing, which allows you to extend the shelf life of caviar, preserve vitamins A, D, E, OMEGA-3-6 fatty acids and a completely natural composition, without the use of preservatives, while caviar does not lose its excellent taste.
Producer: Russian Fedaration, Kamchatka
Packaging: 125 g, plastic box
Storage conditions: at a temperature not higher than -18C. After opening the package, store for no more than 3 days
Nutritional value/100 g:
Protein 32 g
Fat 12 g
Carbohydrates 0 g
Energy 245 kcal
The size of the eggs is from 3 to 5 millimeters with a thin shell and a bright orange color. Caviar contains 3.7% salt, which is classified as low-salt.
The caviar is created according to Japanese production technology, with a small addition of premium soy sauce of natural fermentation.
Caviar is subjected to shock dry freezing, which allows you to extend the shelf life of caviar, preserve vitamins A, D, E, OMEGA-3-6 fatty acids and a completely natural composition, without the use of preservatives, while caviar does not lose its excellent taste.
Producer: Russian Fedaration, Kamchatka
Packaging: 125 g, plastic box
Storage conditions: at a temperature not higher than -18C. After opening the package, store for no more than 3 days
Nutritional value/100 g:
Protein 32 g
Fat 12 g
Carbohydrates 0 g
Energy 245 kcal
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