For export of sturgeon caviar and paddlefish caviar CITES permit is required. We are happy to assist you in obtaining the permit. Pressed Caviar - Payusnaya Russian Style Caviar "Malossol"
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Marky's Farmed Pressed Caviar - 1 oz/28 gr, Spain.
Pressed caviar (Payusnaya in Russian) is a smooth, dense, nicely salty paste made from the fish eggs that break during the packing of traditional caviar and made from farmed Naccarii Adriatic Osetra caviar. The eggs are cleaned, packed in linen bags and hung to drain; as salt and moisture drain away, the natural shape of the eggs is destroyed and the eggs are pressed together. Though packaged in conventional caviar tins and jars, Pressed Caviar is best incorporated into a dish and not served on its own. Many in Europe spread Pressed Caviar over toast, or shape the paste into cubes and add its strong caviar flavor to pasta and other dishes. Flavor is intense and stronger; more concentrated than regular caviar.
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Marky's Farmed Pressed Caviar - 14 oz/400 gr, Spain.
Pressed caviar (Payusnaya in Russian) is a smooth, dense, nicely salty paste made from the fish eggs that break during the packing of traditional caviar and made from farmed Naccarii Adriatic Osetra caviar. The eggs are cleaned, packed in linen bags and hung to drain; as salt and moisture drain away, the natural shape of the eggs is destroyed and the eggs are pressed together. Though packaged in conventional caviar tins and jars, Pressed Caviar is best incorporated into a dish and not served on its own. Many in Europe spread Pressed Caviar over toast, or shape the paste into cubes and add its strong caviar flavor to pasta and other dishes. Flavor is intense and stronger; more concentrated than regular caviar.
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Marky's Farmed Pressed Caviar - 16 oz/454 gr, Spain.
Pressed caviar (Payusnaya in Russian) is a smooth, dense, nicely salty paste made from the fish eggs that break during the packing of traditional caviar and made from farmed Naccarii Adriatic Osetra caviar. The eggs are cleaned, packed in linen bags and hung to drain; as salt and moisture drain away, the natural shape of the eggs is destroyed and the eggs are pressed together. Though packaged in conventional caviar tins and jars, Pressed Caviar is best incorporated into a dish and not served on its own. Many in Europe spread Pressed Caviar over toast, or shape the paste into cubes and add its strong caviar flavor to pasta and other dishes. Flavor is intense and stronger; more concentrated than regular caviar.
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Marky's Farmed Pressed Caviar - 1 oz/28 gr, Spain.
Pressed caviar (Payusnaya in Russian) is a smooth, dense, nicely salty paste made from the fish eggs that break during the packing of traditional caviar and made from farmed Naccarii Adriatic Osetra caviar. The eggs are cleaned, packed in linen bags and hung to drain; as salt and moisture drain away, the natural shape of the eggs is destroyed and the eggs are pressed together. Though packaged in conventional caviar tins and jars, Pressed Caviar is best incorporated into a dish and not served on its own. Many in Europe spread Pressed Caviar over toast, or shape the paste into cubes and add its strong caviar flavor to pasta and other dishes. Flavor is intense and stronger; more concentrated than regular caviar.
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Marky's Farmed Pressed Caviar - 3.5 oz/100 gr, Spain.
Pressed caviar (Payusnaya in Russian) is a smooth, dense, nicely salty paste made from the fish eggs that break during the packing of traditional caviar and made from farmed Naccarii Adriatic Osetra caviar. The eggs are cleaned, packed in linen bags and hung to drain; as salt and moisture drain away, the natural shape of the eggs is destroyed and the eggs are pressed together. Though packaged in conventional caviar tins and jars, Pressed Caviar is best incorporated into a dish and not served on its own. Many in Europe spread Pressed Caviar over toast, or shape the paste into cubes and add its strong caviar flavor to pasta and other dishes. Flavor is intense and stronger; more concentrated than regular caviar.
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Marky's Farmed Pressed Caviar - 35.2 oz/1 kg, Spain.
Pressed caviar (Payusnaya in Russian) is a smooth, dense, nicely salty paste made from the fish eggs that break during the packing of traditional caviar and made from farmed Naccarii Adriatic Osetra caviar. The eggs are cleaned, packed in linen bags and hung to drain; as salt and moisture drain away, the natural shape of the eggs is destroyed and the eggs are pressed together. Though packaged in conventional caviar tins and jars, Pressed Caviar is best incorporated into a dish and not served on its own. Many in Europe spread Pressed Caviar over toast, or shape the paste into cubes and add its strong caviar flavor to pasta and other dishes. Flavor is intense and stronger; more concentrated than regular caviar.
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Marky's Farmed Pressed Caviar - 4 oz/113 gr, Spain.
Pressed caviar (Payusnaya in Russian) is a smooth, dense, nicely salty paste made from the fish eggs that break during the packing of traditional caviar and made from farmed Naccarii Adriatic Osetra caviar. The eggs are cleaned, packed in linen bags and hung to drain; as salt and moisture drain away, the natural shape of the eggs is destroyed and the eggs are pressed together. Though packaged in conventional caviar tins and jars, Pressed Caviar is best incorporated into a dish and not served on its own. Many in Europe spread Pressed Caviar over toast, or shape the paste into cubes and add its strong caviar flavor to pasta and other dishes. Flavor is intense and stronger; more concentrated than regular caviar.
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Marky's Farmed Pressed Caviar - 5 oz/143 gr, Spain.
Pressed caviar (Payusnaya in Russian) is a smooth, dense, nicely salty paste made from the fish eggs that break during the packing of traditional caviar and made from farmed Naccarii Adriatic Osetra caviar. The eggs are cleaned, packed in linen bags and hung to drain; as salt and moisture drain away, the natural shape of the eggs is destroyed and the eggs are pressed together. Though packaged in conventional caviar tins and jars, Pressed Caviar is best incorporated into a dish and not served on its own. Many in Europe spread Pressed Caviar over toast, or shape the paste into cubes and add its strong caviar flavor to pasta and other dishes. Flavor is intense and stronger; more concentrated than regular caviar.
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Marky's Farmed Pressed Caviar - 7 oz/200 gr, Spain.
Pressed caviar (Payusnaya in Russian) is a smooth, dense, nicely salty paste made from the fish eggs that break during the packing of traditional caviar and made from farmed Naccarii Adriatic Osetra caviar. The eggs are cleaned, packed in linen bags and hung to drain; as salt and moisture drain away, the natural shape of the eggs is destroyed and the eggs are pressed together. Though packaged in conventional caviar tins and jars, Pressed Caviar is best incorporated into a dish and not served on its own. Many in Europe spread Pressed Caviar over toast, or shape the paste into cubes and add its strong caviar flavor to pasta and other dishes. Flavor is intense and stronger; more concentrated than regular caviar.
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Marky's Farmed Pressed Caviar - 8 oz/230 gr, Spain.
Pressed caviar (Payusnaya in Russian) is a smooth, dense, nicely salty paste made from the fish eggs that break during the packing of traditional caviar and made from farmed Naccarii Adriatic Osetra caviar. The eggs are cleaned, packed in linen bags and hung to drain; as salt and moisture drain away, the natural shape of the eggs is destroyed and the eggs are pressed together. Though packaged in conventional caviar tins and jars, Pressed Caviar is best incorporated into a dish and not served on its own. Many in Europe spread Pressed Caviar over toast, or shape the paste into cubes and add its strong caviar flavor to pasta and other dishes. Flavor is intense and stronger; more concentrated than regular caviar.
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Marky's Farmed Pressed Caviar - 9 oz/257 gr, Spain.
Pressed caviar (Payusnaya in Russian) is a smooth, dense, nicely salty paste made from the fish eggs that break during the packing of traditional caviar and made from farmed Naccarii Adriatic Osetra caviar. The eggs are cleaned, packed in linen bags and hung to drain; as salt and moisture drain away, the natural shape of the eggs is destroyed and the eggs are pressed together. Though packaged in conventional caviar tins and jars, Pressed Caviar is best incorporated into a dish and not served on its own. Many in Europe spread Pressed Caviar over toast, or shape the paste into cubes and add its strong caviar flavor to pasta and other dishes. Flavor is intense and stronger; more concentrated than regular caviar.
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