Primeur Caviar
A real treat at the turn of the year.
The first vendace caviar of the season.
Vendace Caviar
The Vendace caviar is gold to orange coloured, fine-grained and firm. It has a pleasant nutty flavor and is vitamin packed.
Pike Caviar
Recommendable on Mini-Rösti with cream fraîche or to refine the sauces and salads.
Primeur Caviar
The Müritzfischer present: the first one
A real treat at the turn of the year.
Incredibly and unique – our Primeur. The first vendace caviar of the season.
It is carefully won by sustainable fishing in December and January at the time the vendace has its spawning season. The roe is immediately processed without food additives.
Only in this short period from middle of December till the middle of January the first "primeur" vendace caviar is available.
Vendace Caviar
From the table silver to the gold of the lake
The vendace is a freshwater whitefish of the Salmonidae. The fish live in schools of large groups of individuals. They prefere clear oxygen-rich waters. It is also found in lakes in pre-Alps. Due to the special demands of the vendace there are only few suitable waters as a living space for them in Mecklenburg. Such as Tollensesee near Neubrandenburg and the Müritz.
To support the vendace stocks and to guarantee a good catch, the Müritzfischer inseminate eggs of 10 to 20 million artificially.
They catch fish in the spawning season, take the eggs, inseminate them and hatch in breeder glasses.
Three days after the hatching the juvenile fish are put in the waters.
Vendace caviar is fine excluding delicacy. It is achieved in December, in the time the vendace has its spawning season. The Vendace caviar is gold to orange coloured, fine-grained and firm. It has a pleasant nutty flavor and is vitamin packed (D, E, B12, Niacin as well as iodine and sodium).
The Vendace caviar can be formed well. Its delicate flavor and interesting optics made it perfect for the upper-class gastronomy.
Pike Caviar
An amber coloured delicacy from the fresh water
Esox is a freshwater carnivorous fish, the only living genus of the Esocidae. The scientific name Esox lucius is called in German "shimmering wolf". Pike are found in sluggish streams and shallow, weedy places in lakes, as well as in cold, clear, rocky waters.
As a food fish the pike is cherished in the cuisine, the flesh is considered bony, especially due to the substantial (epipleural) "Y-bones",
that can be easily removed in different ways. The lean flesh is white and mild-tasting. 100g of pike contain only 372 kJ (90 kcal). It can be prepared variously.
In many regions of Mecklenburg-Western Pomerania baked and larded pike belonged to a wedding menu in bygone days.
Pike caviar has a long tradition like the sturgeon caviar. It is still believed that the famous "merchant's caviar" was black. Nevertheless, the real "merchant's caviar" had the colour of amber. It was a pike caviar – in bygone days a delicacy of great price.
The pike caviar from the Müritz is a high-class regional speciality. It has amber grain and pleasant mild and fine taste.
