The new caviar of Caviar Passion.
An undeniable success.
• Grain size
• Grain texture
• Taste
• Color
• Aromatic notes
Free delivery from 150 € of purchase!
GUBA, the latest discovery of CAVIAR PASSION is a hybrid caviar of two sturgeon species, the Acipenser Gueldenstaedtii (Oscietre) and the Acipenser Baerii, better known as Baeri. The marriage of these two legendary species produces a caviar of character whose shades recall its two origins.
GUBA comes from sturgeon raised in Italy or China, on the banks of the Amour River, in deep water from 20 to 60 meters at a constant temperature.This is to say that fish evolve in a semi wild state in a medium favorable to their development. GUBA (GU as Gueldenstaedtii and BA as Baeri) is the result of a happy marriage.
The grains are of average size from 2.5 to 3mm. GUBA caviar from CAVIAR PASSION is very delicate. The rather firm grains roll in the mouth then burst and really recall the classic power of Baeri and delicate smoothness of the Osciètre. The eggs are light amber to dark gray depending on the harvest. No doubt, fans will appreciate the subtlety of this new caviar.
Composition: Sturgeon eggs (fish), salt, preservative E285 and E284.
Average nutritional values per 100g: Energy value: 226 kcal - 901 kJ, Fat: 11.3g including saturated fat 2,67g, Carbohydrates: 3,2 g including sugar 0,2 g, Protein: 24,8 g, Salt 3.3 g
Origin: Italy, China
When serving and eating caviar, always use mother-of-pearl cutlery, rather than metal. Serve cold, preferably on a bed of ice.
Do not add either lemons or gherkins. Caviar is best enjoyed on its own. Take your time and enjoy the caviar in your mouth. Your taste buds are mainly on your tongue, so just crush the grains slowly against the palate and let them melt.
As for quantity, a few grams per person is enough. Of course a 100 gram tin, or even 250 grams, creates an impression. But 30 grams, say, between a few blinis or on lightly-toasted bread would be a wonderful appetiser!
When serving and eating caviar, always use mother-of-pearl cutlery, rather than metal. Serve cold, preferably on a bed of ice.
Do not add either lemons or gherkins. Caviar is best enjoyed on its own. Take your time and enjoy the caviar in your mouth. Your taste buds are mainly on your tongue, so just crush the grains slowly against the palate and let them melt.
As for quantity, a few grams per person is enough. Of course a 100 gram tin, or even 250 grams, creates an impression. But 30 grams, say, between a few blinis or on lightly-toasted bread would be a wonderful appetiser!
