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Riofiro makes what is often regarded as the world’s finest caviar here in Spain (Riofro). Our Spanish Organic Caviar is certified to be organic by the CAAE (Andalusian council for Organic Agriculture), in accordance with European laws, which are among the most sought after regulations in the world. Give it a shot, and you’ll see how the right amount of time, work, tradition, technique, and research can produce some truly wonderful results.
The flavor of the roe is unadulterated and it has a huge, distinct, and concise texture.
Organic caviar is best enjoyed on its own, with a spoon, so that its complexities may be fully appreciated. Freshness and flavor are the hallmarks of a caviar that is winning over even the most refined palates because to its exceptional quality.
The Acipenser naccarii is a native species of sturgeon that was very close to being extinct, but we have been successful in bringing it back to life in captivity. It has been alive for around 250 million years, making it a living fossil. It has a sluggish growth rate, and the caviar, which is a genuine jewel, is harvested after an average of 18 years of growing the fish. The caviar is rich in a variety of flavors and colors.
In most cases, it has a color similar to pearl gray, however various reflections may be seen in it. Because of the exceptional freshness of our caviar, which we promise to maintain at all times, the flavor and subtleties will not be masked by the accumulation of salt or by any artificial preservatives.
Keep your unopened tin of caviar refrigerated at a chilly 1 to 4°C for up to 4 weeks. Take it out of the fridge 10 to 15 minutes before serving. If you’re setting it out for a long cocktail party or dinner service, leave it in the original tin, nestled in a bowl of crushed ice to keep it cool. An open tin of caviar must be consumed within 2 to 3 days.