This wild caviar has been lightly cured with fleur de sel, that allows the natural beauty and flavor of the caviar to come through. You can expect a firm pop with the mouth feel of this egg, and a pronounced nutty, creamy edge. The size of the egg is slightly larger than sturgeon caviar, but much smaller than trout.
Mikuni works with a network of small family fisherman, all of whom are committed to sustainable line caught fishing practices. This caviar is made the same day the fish are caught, which ensures the highest quality and freshest caviar possible. This one-of-a-kind handcrafted artisan caviar is used on some of North America’s most inspired menus, we hope you enjoy.