Golden caviar of the purest fish of Russian rivers is pressed and jerked according to a special recipe of our manufactory.
Bottarga, galagan or tarama, sujiko, karasumi, avgotaraho are the names for jerked caviar. This product is found in many world cuisines and has a different degree of significance. Starting from a simple snack to a sophisticated and expensive delicacy or seasoning. In Russian cuisine, there is a great variety of jerked caviar, but it takes not very popular position. On the contrast, in Mediterranean cuisine – it is a respected delicacy, that came to the top from anchovies for the poor.