Caviar ecológico clásico, roe normal. 30, 60, 120 or 200 grams.
What do we find in this product?
This jewel of gastronomy is the only caviar green certificate in the world, fresh and soft, with just the right balance of salt so as not to hide its varied nuances marine and nuts.
Present a pure and natural taste, ideal to savour their deep hues.
Its color is variable from gray-green to gray black and brown.
To be prepared without preservatives we can discover in this caviar organic sensations more intense than caviar we can bring to the palate.
The sturgeon “Acipenser naccarií”, a species nearly extinct that it has managed to recover in captivity, is a living fossil, 250 million years old; slow growth, whose caviar, which is extracted as an average after 18 years of breeding, is full of nuances of flavor and color.
What is the difference between the caviar green?
This whole process is born of a delicate project for the elaboration by the experts of Caviar Riofrío in Granada, Spain that guarantees the maximum quality of the product, already working in this sector for more than 50 years. The do not have preservatives added, or have undergone processes of maturation or oxidation, it retains intact all its delicate nuances of flavor, both in taste primary as well as in its delicate aftertaste.
The result of this caviar green is the same as the authentic fresh caviar that ate the Czars times back.
Properties of caviar
The caviar provides a large amount of nutrients and components because of its varied composition, among which stands out the vitamin A and E, minerals, or Omega-3 fatty acids, helping the circulation.
Thanks to the selenium and vitamin E, caviar acts as a powerful antioxidant that reduces the risk of degenerative diseases of the heart.
Vitamins B2 and B5, helps reduce headaches and migraines and regulates cholesterol in the blood.
In addition to being a natural food avoiding the disadvantages that can cause us genetically modified food.
Caviar of Riofrío
The farm of Riofrío dates back to 1955 and was born from the friendship, as three friends decided to join together to create the first farm business in Spain, located specifically in Navarra. It was an initiative, full of vision and courage, as that would make the fish farm in Riofrío, a pioneer of fish farming in Spain.
In the decade of 60, the project expands and they begin to carried out activities related to aquaculture, in addition to incorporating new facilities in Navarre and Granada, the latter being the most relevant, by a volume and quality of its waters higher.
Roe of sturgeon and salt.