Sturgeon Filet

Sturgeon Filet in Olive Oil

Sturgeon from the same farm as our caviar, filleted and preserved in olive oil. The fish that carries the roe is rarely eaten — it should be. Firm, mild, closer to veal than to river fish.

Five versions, each built around one ingredient: Piedmont truffle, Mangalitza pork, tomato and basil, mango and lime, or Buddha's hand lemon.

Produced in Austria in small runs. Serve at room temperature, straight from the tin, with bread.