Wholesale Catalogue
Caviar
Two jewels for the counter: wild Alaska salmon ikura that bursts like sunshine, and jet-black malossol sturgeon caviar with a velvet, champagne-long finish.
Stocked by Sobeys, FreshCo and more
2 products
6188
3 photosSalmon Roe
Alaska Wild Ikura: Chum Salmon Caviar
Sun-bright pearls the size of a fingertip, a generous 8 mm, that burst on the tongue in a wave of clean, oceanic sweetness and a whisper of sea salt. Wild-caught chum salmon roe from the cold waters of Southeast Alaska, cured the traditional way by E.C. Phillips & Son, a Ketchikan family house since 1926. The darling of Japanese sushi counters and Eastern European delis alike: unbeatable over warm rice, cold soba or a blini with crème fraîche. Rich in omega-3 DHA and EPA, MSC and cRc kosher certified.
500 g tub · 1 kg · divided quarters (100 g / 200 g on request)
24 per case
NR-100
3 photosSturgeon Caviar
Noir Royale: Finest Malossol Sturgeon Caviar
Glossy, jet-black malossol pearls with a velvet finish: buttery, nutty and faintly briny, melting into a long, luxurious salinity that lingers like fine champagne. Lightly salted in the Caspian tradition so the sturgeon speaks for itself, and dressed in navy-and-gold tins made to stop shoppers at the counter, from a 30 g tasting tin to a 250 g centrepiece. Serve chilled with a mother-of-pearl spoon; nothing else is needed.
30 g · 50 g · 100 g · 250 g tins