Red caviar

Red caviar consists of roe from salmonid fish, most commonly salmon, trout or whitefish. Unlike true black sturgeon caviar, it is more affordable and widely popular in Russian and Japanese cuisine. The pearls are larger, featuring a vivid orange-red colour and a salty, lightly oceanic flavour with a subtle buttery note. It is used as a garnish for canapés, blini, sushi and cold starters. It pairs beautifully with sour cream, cottage cheese or butter. Store refrigerated and consume as soon as possible after opening.