Chicken

Chicken and pork

Duck

Turkey

Beef

Pork

Beef and pork

Fillets

Cutlets

Seafood

Vegetarian

Vegan

Wild chum salmon caviar

Wild chum salmon caviar (lat. Oncorhynchus keta) is obtained in the crystal-clear Alaskan waters of the Pacific Ocean. The spawning season of these species of salmon is from June to October. Caviar size: 5 - 7 mm in diameter. Caviar color and taste: The chum salmon caviar is large; it has a yellowish-orange to orange color and a delicate taste. Caviar is rich in omega-3 fatty acids and powerful antioxidants. The product is packed in glass jars so that you can appreciate the high quality of this product. Contains vitamins A, E, D, proteins, fatty acids, folic acid, phosphorus, iodine and calcium. The protein content of the product is 32%, which, by the way, is processed much faster and better than the proteins of meat and dairy products. Very suitable for people with high physical activity.

Wild king salmon caviar

Wild king salmon (Lat. Oncorhynchus tshawytscha) is caught in the crystal-clear Alaskan waters of the Pacific Ocean. The spawning season of these species of salmon is from June to October. Caviar size: 6 - 8 mm in diameter. Caviar color and taste: The king salmon caviar is large; it has a yellowish-orange to orange color and a delicate taste. Caviar is rich in omega-3 fatty acids and powerful antioxidants. The product is packed in glass jars so that you can appreciate the high quality of this product. Contains vitamins A, E, D, proteins, fatty acids, folic acid, phosphorus, iodine and calcium. The protein content of the product is 32%, which, by the way, is processed much faster and better than the proteins of meat and dairy products. Very suitable for people with high physical activity.

Wild humpback salmon caviar

Wild salmon caviar - Humpback caviar (lat. Oncorhynchus gorbuscha)

Wild humpback salmon caviar, premium

Wild salmon caviar - Humpback caviar (lat. Oncorhynchus gorbuscha)

Natural trout caviar

Sudrablīnis’ trout caviar is farmed in the North Sea off the coast of Denmark. Fisheries are located in open waters with strong currents. It is important to mention that trout are often farmed in stagnant waters, so the caviar tends to have a not very pleasant, muddy taste. Therefore, in order to obtain the highest quality trout caviar, a continuous and strong flow of water is provided in the sea water, which has a positive effect on the fish growth process and the taste of the caviar. Trout caviar is smaller in size (2-3mm) compared to salmon caviar, and it is also crispier because the shell of the caviar pearl is harder. The color of trout caviar tends to vary from yellow to bright orange, and it has a mildly salty taste, which has a less pronounced fishy taste compared to salmon caviar. Like other fish caviar, trout caviar is rich in valuable nutrients, making it not only a real delicacy, but also an important food for those who support a healthy diet. Trout caviar is a great source of natural vitamin D, which is responsible for the normal structure of bones, teeth and muscles in the human body. The valuable Omega 3 fatty acids naturally found in trout caviar are also important for strengthening the immune system and promoting a normal heartbeat. Trout caviar is rich in vitamin B12, which is one of the most important trace elements for mental health and brain development. It is equally important to mention that the nutritional value of this caviar is also enriched by minerals such as magnesium, iron and calcium, making trout caviar a unique and very valuable food. Trout caviar looks and tastes great, so it can be used both as a beautiful decoration for snacks with champagne and as an addition to salads, as well as it will taste wonderful on freshly baked bread with fresh cheese, so we recommend enjoying it in all possible variations.

Smoked trout caviar

Sudrablīnis’ trout caviar is farmed in the North Sea off the coast of Denmark. Fisheries are located in open waters with strong currents. It is important to mention that trout are often farmed in stagnant waters, so the caviar tends to have a not very pleasant, muddy taste. Therefore, in order to obtain the highest quality trout caviar, a continuous and strong flow of water is provided in the sea water, which has a positive effect on the fish growth process and the taste of the caviar. Trout caviar is smaller in size (2-3mm) compared to salmon caviar, and it is also crispier because the shell of the caviar pearl is harder. The color of trout caviar tends to vary from yellow to bright orange, and it has a mildly salty taste, which has a less pronounced fishy taste compared to salmon caviar. Like other fish caviar, trout caviar is rich in valuable nutrients, making it not only a real delicacy, but also an important food for those who support a healthy diet. Trout caviar is a great source of natural vitamin D, which is responsible for the normal structure of bones, teeth and muscles in the human body. The valuable Omega 3 fatty acids naturally found in trout caviar are also important for strengthening the immune system and promoting a normal heartbeat. Trout caviar is rich in vitamin B12, which is one of the most important trace elements for mental health and brain development. It is equally important to mention that the nutritional value of this caviar is also enriched by minerals such as magnesium, iron and calcium, making trout caviar a unique and very valuable food. Trout caviar looks and tastes great, so it can be used both as a beautiful decoration for snacks with champagne and as an addition to salads, as well as it will taste wonderful on freshly baked bread with fresh cheese, so we recommend enjoying it in all possible variations.

Wild lumpfish caviar, black

Wild lumpfish caviar is obtained off the coast of Iceland. This caviar is size of a tiny pearl with a slightly salty taste. The natural color of the caviar can vary from light yellow to brown, but traditionally it is colored in bright red and black color, making it particularly expressive addition to food. It is not only delicious and pleasing to the eye - but it also contains very valuable nutrients that are important to mention. Lumpfish caviar contains a significant amount of vitamin B12, which is responsible for the normal functioning of blood and nerve cells, as well as helping the body to use protein. The body does not have vitamin B12 reserves, so it is important to take it daily through a properly balanced diet. Lumpfish caviar is an equally important source of protein, which is one of the most important building materials of the body and helps maintain healthy tissues and cells throughout the body. This caviar also combines a unique combination of potassium, magnesium, calcium, iron and zinc minerals. Lumpfish caviar will fit perfectly in a variety of food recipes - snacks, pastas, salads, on breakfast omelets, guaranteeing not only true enjoyment in terms of taste, but also refreshing the look of the food with their bright color.

Wild lumpfish caviar, red

Wild lumpfish caviar is obtained off the coast of Iceland. This caviar is size of a tiny pearl with a slightly salty taste. The natural color of the caviar can vary from light yellow to brown, but traditionally it is colored in bright red and black color, making it particularly expressive addition to food. It is not only delicious and pleasing to the eye - but it also contains very valuable nutrients that are important to mention. Lumpfish caviar contains a significant amount of vitamin B12, which is responsible for the normal functioning of blood and nerve cells, as well as helping the body to use protein. The body does not have vitamin B12 reserves, so it is important to take it daily through a properly balanced diet. Lumpfish caviar is an equally important source of protein, which is one of the most important building materials of the body and helps maintain healthy tissues and cells throughout the body. This caviar also combines a unique combination of potassium, magnesium, calcium, iron and zinc minerals. Lumpfish caviar will fit perfectly in a variety of food recipes - snacks, pastas, salads, on breakfast omelets, guaranteeing not only true enjoyment in terms of taste, but also refreshing the look of the food with their bright color.

Wild capelin caviar

Sudrablīnis’ wild capelin caviar is obtained in the cold waters of the North Atlantic off the coast of Iceland. Wild capelin is only about 20 cm long, so their eggs are also relatively small pearls of light-yellow color. To give this caviar its visual aesthetic, the caviar is traditionally colored in black and red. Sudrablīnis products always use only caviar with 100% maturity, making it especially crispy and delicious. Wild capelin caviar is one of the few natural sources of vitamin D, which is an essential element for the normal functioning of the body and brain, as well as bone, teeth and muscle strength. Capelin caviar is also a great source of Omega 3 fatty acids, which not only improves heart rate, but also protects cognitive health (good brain function and memory, as well as concentration and a balanced mind), reduces inflammation and helps control weight. Like other seafood, capelin caviar contains a high value of protein, which is necessary for the human body every day to maintain normal cell, tissue and muscle function. It goes well with sparkling wines and champagne in the form of snacks on crispbreads, as well as in salads and pastes. There are many variations, so we recommend finding the ones that taste the best to you.

Sandwich caviar

For more than 20 years, this sandwich caviar has been developed according to the special technology and recipe of Sudrablīnis, so that they are as close as possible to natural salmon caviar. It is a natural product that is made in a similar way to boiling salmon broth, but, during this process, additional proteins and natural dyes are added to the broth. And as a result of the application of special technology, pearls similar to natural salmon caviar are obtained in terms of both color and taste. By eating this sandwich caviar, the product quickly creates a feeling of satiety, although the amount of calories is very small - only 92 kcal per 100g. Favorite sandwich caviar comes both in red and black and it will fit perfectly for breakfast on buns or added to breakfast omelets, as well as especially for those who prefer natural salmon caviar alternatives.

Russian sturgeon caviar

Osetra caviar is considered to be the gold of the sturgeon family, which is undoubtedly one of the most popular and sought-after varieties of Caspian caviar. The colour of Osetra sturgeon caviar can vary from black to light amber. This caviar has a unique, richly buttery taste, so many consider it the most pleasant. In addition, the nutritional value of sturgeon caviar is very important for the human body, as it contains valuable Omega 3 fatty acids, proteins, amino acids, as well as vitamins and minerals. The traditional Russian Osetra used to be obtained from sturgeon caught in the Caspian Sea. Now that overfishing and illegal fishing has destroyed the natural population of Caspian sturgeons, bringing them to the brink of extinction, the commercial use of wild-caught sturgeon is strictly regulated. Most of the world's commercial caviar comes from the most modern aquaculture farms. The world's largest sturgeon farms are located in France, Italy and Bulgaria. Serve our best Osetra caviar traditionally - with pancakes, in seafood pastes or on a piece of toast accompanied with a sip of chilled, bubbly champagne. Osetra caviar is the perfect addition to your special events for birthdays, romantic dinners, or New Year's celebrations.

Tobiko

Tobiko in Japanese language means the caviar of flying fish. Sudrablīnis’ flying fish caviar is obtained in the South-East Pacific. Tobiko, a traditional Japanese cuisine product, is made from the caviar of this fish. The flying fish caviar is remarkable for its small size, fresh and crunchy taste, and bright color variations, as Tobiko is available in yellow, orange, red, black and green. They are made in accordance with all Japanese traditions and technologies, so Tobiko's high quality has been appreciated by many of our partners around the world. Like all seafood, Tobiko is rich in Omega 3 fatty acids, proteins, minerals and vitamins, making them not only a delicious and eye-catching product, but also a very valuable ingredient in a healthy diet. Tobiko is an integral part of Japanese cuisine and is most often used in the preparation of sushi. But they are just as great as an addition to seafood pastes, salads or fresh snacks.

Tobiko

Tobiko in Japanese language means the caviar of flying fish. Sudrablīnis’ flying fish caviar is obtained in the South-East Pacific. Tobiko, a traditional Japanese cuisine product, is made from the caviar of this fish. The flying fish caviar is remarkable for its small size, fresh and crunchy taste, and bright color variations, as Tobiko is available in yellow, orange, red, black and green. They are made in accordance with all Japanese traditions and technologies, so Tobiko's high quality has been appreciated by many of our partners around the world. Like all seafood, Tobiko is rich in Omega 3 fatty acids, proteins, minerals and vitamins, making them not only a delicious and eye-catching product, but also a very valuable ingredient in a healthy diet. Tobiko is an integral part of Japanese cuisine and is most often used in the preparation of sushi. But they are just as great as an addition to seafood pastes, salads or fresh snacks.

Masago

You have definitely seen this bright and colorful caviar covering the outside of sushi rolls and enjoyed the unique sweet-salty taste of Masago. This caviar is widely used in various dishes of Japanese cuisine, providing not only great taste but also aesthetic pleasure. Sudrablīnis’ Masago caviar comes from capelin - these fish are caught in the cold waters of the North Atlantic off the coast of Iceland. The caviar of these fish is naturally bright orange in color and very crisp, thus giving the food a great color and texture. Masago caviar is often mixed with Tobiko, which also comes in bright colors, but Masago caviar is much smaller in size. Sudrablīnis’ caviar is produced according to the principles of the highest quality, following all Japanese technologies and traditions, as well as the caviar is used only when it has reached 100% maturity, making it particularly crispy. Although Masago caviar is used in small amounts, it still contains a fairly wide range of nutrients for low calories and carbohydrates. This caviar is one of the few natural sources of vitamin D, which is an essential element for the normal functioning of the body and brain, as well as bone, teeth and muscle strength. Masago is also a great source of Omega 3 fatty acids, which not only improves heart rate, but also protects cognitive health (good brain function and memory, as well as concentration and a balanced mind), reduces inflammation and helps control weight. Like other seafood, Masago contains a high value of protein, which is necessary for the human body every day to maintain normal cell, tissue and muscle function. Use the delicious and visually appealing Masago caviar for sushi and rice dishes, as well as to complement the taste of various sauces or vegetable dip sauces.

Masago

You have definitely seen this bright and colorful caviar covering the outside of sushi rolls and enjoyed the unique sweet-salty taste of Masago. This caviar is widely used in various dishes of Japanese cuisine, providing not only great taste but also aesthetic pleasure. Sudrablīnis’ Masago caviar comes from capelin - these fish are caught in the cold waters of the North Atlantic off the coast of Iceland. The caviar of these fish is naturally bright orange in color and very crisp, thus giving the food a great color and texture. Masago caviar is often mixed with Tobiko, which also comes in bright colors, but Masago caviar is much smaller in size. Sudrablīnis’ caviar is produced according to the principles of the highest quality, following all Japanese technologies and traditions, as well as the caviar is used only when it has reached 100% maturity, making it particularly crispy. Although Masago caviar is used in small amounts, it still contains a fairly wide range of nutrients for low calories and carbohydrates. This caviar is one of the few natural sources of vitamin D, which is an essential element for the normal functioning of the body and brain, as well as bone, teeth and muscle strength. Masago is also a great source of Omega 3 fatty acids, which not only improves heart rate, but also protects cognitive health (good brain function and memory, as well as concentration and a balanced mind), reduces inflammation and helps control weight. Like other seafood, Masago contains a high value of protein, which is necessary for the human body every day to maintain normal cell, tissue and muscle function. Use the delicious and visually appealing Masago caviar for sushi and rice dishes, as well as to complement the taste of various sauces or vegetable dip sauces.Capelin caviar (lat. Mallotus villosus) 92%, water, sugar, salt, sweet culinary sauce Mirin, soy sauce, preservatives (potassium sorbate, sodium benzoate), thickener - xanthan gum, acidity regulators (acetic acid, citric acid), flavor enhancer - monosodium glutamate, dyes (E151, E110, E102 may adversely affect children's activity and attention).

Cream cheese with capelin caviar

Cream cheese with caviar is a unique Sudrablīnis’ product, which combines the best of cheese and caviar in an excellent taste bouquet. Made on the basis of a soft, creamy cheese from high-class dairy products in combination with wild capelin caviar, which makes up 30% of this product. The softness of the cheese, combined with the crispness and taste of the capelin caviar, creates an unforgettable gourmet experience that will be appreciated by every food lover and will not leave anyone indifferent. The cream cheese will work well on crackers or with a vegetable snack plate, as a filling in sushi rolls or tortillas, and it will also be a great addition to freshly grilled fish.

Alaskan wild salmon

Wild salmon, or more precisely, sockeye salmon, comes from the waters of the Pacific Ocean. This salmon is especially popular in Europe for its expressive red color, rich taste and firm texture. It is interesting that this variety of salmon prefers to choose different crustaceans and plankton in its menu, which also creates the characteristic red color of sockeye salmon. It is also important to mention that salmon grown in the wild is always less fatty than farmed salmon. Sockeye salmon is an excellent source of Omega-3 fatty acids and high-quality protein, which improves heart and brain function, metabolism and strengthens immunity. It also contains important vitamins D and B, selenium, potassium and phosphorus, creating a unique combination of vitamins and minerals for the human body. Alaskan wild salmon will be wonderfully delicious in classic recipes, but we also recommend trying recipes such as wild salmon taco, salad with salmon and also delicious salmon burgers.

Norwegian salmon

Sudrablīnis’ Norwegian salmon comes from fish farms in the very north of Norway, as cold water and continuous water circulation are especially important for high-quality and delicious salmon fillets. Salmon fillet is one of the best sources of Omega 3 fatty acids, which promotes normal blood circulation and helps control high blood pressure, as well as allows to maintain a normal metabolism in the body. Salmon is rich in protein, and it is vital for the human body, as protein is especially needed for bone structure, normal muscle function, and improves metabolism and brain function. Salmon fillets are also a great source of vitamins B, D, potassium and selenium. Oven-baked salmon, char-grilled salmon fillet, leaf salad with fresh salmon or even your favorite buns with salmon fillet - all this will allow you to enjoy this wonderful product down to the smallest nuances of taste.

Danish trout

Sudrablīnis’ trout is farmed in the North Sea off the coast of Denmark. Fisheries are located in open waters with a strong current, ensuring a continuous circulation of water, which has a positive effect on the growth process and taste of the fish. Trout fillet is rich in various vitamins and minerals, especially highlighting protein, Omega 3 fatty acids and potassium, which is an essential combination for maintaining good metabolism, normalizing high blood pressure, and increasing muscle strength. This product also contains vitamins B6 and B12, which help maintaining normal nervous system, brain and metabolic function. Trout fillet is not only very valuable, but it is extremely delicious. It will taste wonderfully, baked in the oven with vegetables or grilled outdoors on a sunny day with the addition of garlic butter and lemon. There are endless recipes available, and they are all so delicious - so hurry up to taste them!

Gift set “Riga Caviar”

Is it difficult to find the best gift? This Sudrablīnis’ gift set will hit the mark, as each of the “Riga Caviar” sets includes four 50g jars of 4 types of caviar: chum salmon caviar, trout caviar, black and red lumpfish caviar. Each can be enjoyed in combination with pancakes, on toast with fresh cheese or with any other snack with a glass of chilled champagne or white wine. “Riga Caviar” will be a great gift for both your loved ones and business partners, as it is a combination of luxury quality and special gourmet experience.