SANUSVERSUS EXCLUSIVE – Caviar
Kaviar für Leistungsträger. Caviar for High Performers.
Why real caviar — and what most people buy as "caviar" but isn't
Caviar is the most adulterated luxury food in the world. Real caviar comes exclusively from sturgeon (Acipenseridae). Everything else is roe.
Why sturgeon caviar — and what makes it biochemically unique
- Omega-3 in highest concentration — up to 6.5g Omega-3 (EPA+DHA) per 100g
- Vitamin B12 — over 200% of daily requirement per 100g
- Acetylcholine precursor — rich in choline for memory and concentration
- Selenium and Zinc — essential for thyroid and immune system
Our two sturgeon species
- Oscietra Classic — Russian Sturgeon — nutty-creamy, the benchmark for every caviar connoisseur. AT, DE, CH.
- Tradition Royal — White Sturgeon — mild, buttery, ideal for caviar beginners. AT, DE, CH.
How to serve correctly
- Temperature: 2–4°C on ice
- No metal — Mother-of-pearl or gold spoon
- Champagne or vodka — the classic accompaniment
Best in combination
- Caviar + Organic Salmon from Ireland — ultimate Omega-3 combination
- Caviar + Hay milk butter or crème fraîche — classic European serving style
