The Caspian Pressed Caviar is prepared at the very beginning of the fishing season when the eggs are at their firmest.     At a later stage in their maturity they will be turned into the famous and sought after pressed caviar which is usually a mixture of Osetra and Sevruga. It takes about 1.3 kg of Caviar Eggs to make a single kilo of Pressed Caviar and it is still produced in the old way with the eggs, once salted, being squeezed through cloth bags.

Destributor: BEMKA - Maison du Caviar - Belgium