Canaletto INDACO caviar is very refined, comes from the White sturgeon (Acipenser Trasmontanus) and it is processed with the traditional “Malossol” method.
Its large roe ranges from 2,8 to 3 mm and the colour is dark, from black to gunmetal grey.
Usually available from December to June.
INDACO caviar has a delicate and pleasant taste with hints of dried fruit and seafood.
With a delicate taste, it is suitable for those who want to approach caviar.
It is endemic to the Pacific coasts of North America between Alaska and Baja California.
In the second half of the nineteenth century, the production of caviar had reached such a quantity that in American bars it was served as a side dish, as we do today with “peanuts”. It seems that the high salt content that was used for preservation favored thirst and, consequently, drinking.
A fresh white wine is a good choice; a dry white from Burgundy, such as Chablis, or a more austere Chardonnay will go well with the delicate flavor of caviar.