Caviar Production requires precision
http://www.aga.se/en/news_ren/customer_testimonials/carelian_caviar/index.html
Kaviarproduktion kräver precision
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News
GOURMET 1/2016 - Kaviar och rom
"Kaviar säger vi lite allmänt här i Sverige om all fiskrom. Fast från början syftade kaviar på saltad rom från störfiskar, en produkt som till alldeles nyligen inte producerades i Norden. Men den odlade karelska kaviaren har ändrat på detta - och på förutsättningarna för att kunna njuta av de...
Are you the winner of a 125 g fresh Nordic Royal Carelian Caviar?
Participate before January 31 in Carelian Caviars prize draw on facebook by sharing this post and describe your best caviar recipe in a comment!
Manchester UK´s caviar capital
Manchester Evening News reports:
Sales of caviar are on the up in Manchester.
Read more
http://www.manchestereveningnews.co.uk/news/greater-...
Fusion at its finest - The thrills continue at SushiSamba
Carelian Caviar featured by Vegas Magazine at SushiSamba in Las Vegas.
Follow the link to read the whole article, SUSHISAMBA is on page 69 and 70
Caviar cooking in the wilds of Northern Sweden
1st of August 2015
Fäviken, listed as No. 25 on the world´s 50 best restaurants, has selected Carelian Caviar as its supplier of caviar.
"Billed as the world’s most isolated restaurant, Fäviken, in the north of Sweden, has captured the imagination of the world’s media and...
Carelian Caviar at Bocuse d´Or 2015
Chef Matti Jämsén took Finland to a fourth place in Bocuse d`Or in Lyon in January 2015
Our caviar helped Finland secure fourth place in the Bocuse d´Or world cooking championships in Lyon, France, this January.
The Finnish Team, headed by chef Matti Jämsén of GW Sundmans...
Norwegian Magazine visits our sturgeon farm
In-flight magazine N by Norwegian visited the Carelian Caviar sturgeon farm in Varkaus at the end of last year.
On the back of this trip, a great feature article, written by Mandi Keighran with photos by Anton Sucksdorff, was published in their December issue. It is now available to read...