

Salmon roe comes from a wild species of fish (Oncorhynchus Keta) from the Pacific Ocean, farmed in Russia.
Its roe is of a generous size with a rather candied texture. In the mouth, they roll on the tongue and then burst under the palate, opening up to a feeling of freshness and intense iodine notes. It has a delicate texture with marine hints to flavour your appetizers, cocktails and salads. Also ideal with mashed potatoes.
Red caviar
This roe is more widely consumed, being more affordable than caviar. Caviar de Neuvic carefully selects its supplier of salmon roe to guarantee a superior quality and meet the standards of our deli range.
A little anecdote: Outside of France, this roe is nicknamed "red caviar", especially in Russia where it is very popular.
Pr 100 g | |||
---|---|---|---|
Calorific Values (Kcal) | 212 | Lipids (g) including of saturated fat (g) | 12,9 (3,1) |
Calorific Values (Kj) | 887 | Carbohydrates (g) including sugar (g) | 1,6 (1,6) |
Proteins (g) | 32 | Salt (g) | 3,5 |
Data sheet
- Ingredients
- Fish roe (Saumon Oncorhynchus Keta) (96.5%), salt
- Allergens
- Fish
- Conservation
- 0 / + 4°c
- BBD Guarantee
- 4 months
- Origin
- Available in
- 50g

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4.8 /5
Based on 37 customer reviews
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Olivier M. published the 19/02/2021 following an order made on 10/02/2021
Bonne qualité
Trout roe
Trout roe comes from the Oncorhynchus Mykiss fish species farmed in France.
They are smaller in size than salmon eggs and have a crunchier texture. This implies that the roe has reached a sufficient stage of maturity.
Softer than salmon eggs, trout eggs have a crunchy texture. As they burst in the mouth, they reveal iodine notes characteristic of this species. Caviar de Neuvic follows through on its philosophy of maximising products developed in France and offering a wider range of fish roe in order to meet all tastes and pleasures.
Minis Blinis per 16
These blinis are made from the best flours and will be the perfect side for caviars and seafood.
Caviar Butter
Often imitated, but never matched! Caviar butter is a recipe conceived by Caviar de Neuvic with Michelin-starred chef Cyril Haberland.
It is simply butter mixed with 28% refined Baeri caviar. With a lower ratio, the taste of caviar would be less pronounced, and it would not be stronger with a higher one. Tip: the flavours appear as its temperature rises. Eaten too cold, you would only taste the butter. So take it out of the refrigerator 10 minutes before use.
Taste caviar differently!
The recipe containing butter and Caviar de Neuvic has a definite caviar colour and flavour. The smoothness of the butter and the texture of the caviar create a bouquet of subtle and original flavours.
Caviar de Neuvic is the originator of this product now offered by other caviar sellers. It is a great way to explore caviar.
Because it is so easy to use, this product lends itself to your creativity. It takes only about 25 toasts and a 45g-box to give a chic dimension to your aperitifs.
Smoked sturgeon
Smoked sturgeon is a surprising and delicate product. Light and melting in the mouth.
Our blocks of smoked sturgeon are made from our finest sturgeon fillets. They are first salted by hand with a Camargue salt and then smoked whole for several hours. This long and delicate process preserves and develops all the flavour characteristics of smoked sturgeon.
Our production process incorporates some compulsory freezing. Our products are then thawed for sale, but this does not affect their organoleptic quality. Do not refreeze this product.

Salmon roe comes from a wild species of fish (Oncorhynchus Keta) from the Pacific Ocean, farmed in Russia.
Its roe is of a generous size with a rather candied texture. In the mouth, they roll on the tongue and then burst under the palate, opening up to a feeling of freshness and intense iodine notes. It has a delicate texture with marine hints to flavour your appetizers, cocktails and salads. Also ideal with mashed potatoes.
Red caviar
This roe is more widely consumed, being more affordable than caviar. Caviar de Neuvic carefully selects its supplier of salmon roe to guarantee a superior quality and meet the standards of our deli range.
A little anecdote: Outside of France, this roe is nicknamed "red caviar", especially in Russia where it is very popular.