A straightforward and convivial tasting
There are thousands of ways to enjoy Petrossian salmon roe: placed on top of blinis, tossed in a salad or even scooped onto a steaming bowl of green-vegetable soup.
When wrapped in a sheet of nori just like sushi they're the perfect partner for raw fish and can also be served with smoked salmon in order to complement the palette of flavours of this sublime product.
When wrapped in a sheet of nori just like sushi they're the perfect partner for raw fish and can also be served with smoked salmon in order to complement the palette of flavours of this sublime product.
A unique, fresh flavour that's reminiscent of the sea
Salmon roe is comparable to bright orange pearls. On the palate, they roll over the tongue and then gently burst, procuring a sensation of coolness and releasing intensely briny flavours.
Salmon roe, often mistakenly referred to as 'Red Caviar,' has always occupied a prominent place in Russian gastronomy. Salmon roe from the North Pacific (Oncorhynchus gorbuscha) is harvested in autumn. It is then treated with a lightly salted brine, according to Petrossian standards for excellence.
Salmon roe, often mistakenly referred to as 'Red Caviar,' has always occupied a prominent place in Russian gastronomy. Salmon roe from the North Pacific (Oncorhynchus gorbuscha) is harvested in autumn. It is then treated with a lightly salted brine, according to Petrossian standards for excellence.
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