Prunier Caviar St. James vom Caviar House and Prunier (Acipenser baerii)

The Prunier Caviar St. James is made according to Persian methods. Introduced for the first time in 1932 for the opening of the Prunier Restaurant in St. James Street in London. Two months after catching, this caviar reaches its perfect maturity and at the same time has a low salt content. The production of St. James hit the taste of noble Clientele like kings, queens and heads of state, who regularly visited the Prunier Restaurant. The variety Prunier Kaviar St. James comes next to the Oscietra caviar in terms of taste. The fascination of caviar - enjoy without remorse It is well known that the bug, one of the oldest fish in the world, living in salt and fresh water for 250 million years, is threatened in the wild. That`s why Prunier Manufacture has farmed the Prunier Sturgeon (Ascipenser Baerii) in an open, EU-controlled farm on a tributary of the Gironde / Bordeaux since the 1990s. From these disturbances, the Prunier Manufacture wins the Prunier caviar after six to eight years, just as it does in the Caspian Sea, in spring and autumn.