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Caviar Antonius Siberian prêt à cuire The use of geothermal heated water The use of geothermal heated water and rigorous oxygen management allow for optimal growth without any use of antibiotics Oscietra sturgeon caviar is defined by its maroon grains with amber nuances that melt in the mouth Siberian caviar comes from the Siberian sturgeon (Acipenser baerii) It is also prepared with the traditional 'Malossol' method which means 'with a pinch of salt
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