| ≥1 piece |
caviar The processed and unfertilised roe of sturgeon is defined as caviar, whereby the various types of caviar are named after the sturgeon it was taken from. The term caviar originates from the Persian: in the language of the tribe of the Khedives, the processed and ready to eat roe of sturgeon is called Cahv-Jar. Caviar has a very high nutrition value; apart from its very high protein content, fats and omega-3 fatty acids, it contains numerous mineral substances such as iodine and calcium, high quantities of lecithin and the vitamins A, D and B.