product spotlight
Poseidon Sea Urchin Roe Pulp: Restaurant-Grade Uni from Sardinia, in a Jar
Meet Poseidon Sea Urchin Roe Pulp — pure Sardinian uni in a jar. No shells to crack, just restaurant-grade sea urchin for pasta, toast and canapés.
Batarekh, Bottarga, Boutargue: A Spotlight on Bottarga Esmeralda
Batarekh, bottarga, boutargue, karasumi: one cured mullet roe, many names. Meet Bottarga Esmeralda and the easy ways to grate, slice and serve it.
Caviar Pearls for Catering: The Party-Size Shikrán Jar
Hosting a crowd? See why the 320 g Shikrán Red Caviar Pearls jar is the heat-stable, shelf-stable caviar caterers and party hosts reach for.
Poseidon Sardinian Bottarga: A Spotlight on Whole-Lobe Mullet Roe from Sardinia
Meet Poseidon Sardinian bottarga: whole-lobe mullet roe cured on its home island. How to slice, shave, and serve the Mediterranean's amber gold.
Shikrán Caviar Pearls Sampler: Taste Four Heat-Stable Caviar Alternatives
Meet the Shikrán Caviar Pearls Sampler — four heat-stable caviar alternatives (smoked salmon, anchovy, black & red mullet roe) in one tasting box.
Grated Bottarga in a Jar: The Easy Way to Cook With Mullet Roe
Grated bottarga in a jar is wild-caught grey mullet roe you sprinkle over pasta, eggs, and vegetables. Here's how to use it, from Duke's Gourmet.
BeSphere Sriracha Pearls: A Spotlight on Heat-Stable Spice Spheres
Meet BeSphere Sriracha Pearls — heat-stable spheres that burst with garlicky chili flavor on sushi, woks, pasta, and grilled meats. A gourmet spice upgrade.
BeSphere Wakame Caviar Pearls: The Vegan Seaweed Caviar Built for Sushi Night
Meet BeSphere Wakame Caviar Pearls — a vegan, gluten-free seaweed caviar that pops like roe. Taste, sushi ideas, ways to use, and how to store.
Smoked Herring Caviar Pearls: A Bold, Smoky Caviar Alternative
Discover Eurocaviar Shikrán smoked herring caviar pearls — a bold, smoky caviar alternative in red and black, sustainably sourced and halal & kosher certified.
Bottarga Esmeralda: A Spotlight on the Caviar of the Mediterranean
Meet Bottarga Esmeralda, our whole-lobe wild-caught mullet roe — the caviar of the Mediterranean. What it is, how to use it, and the classic pasta.
Anchovy Caviar Pearls: A Spotlight on Eurocaviar Shikrán
Meet Eurocaviar Shikrán Anchovy Caviar Pearls—Cantabrian anchovy umami in delicate spheres. What they are, why they work, and how to use them.
Cooking with Squid Ink: A Spotlight on Poseidon Cuttlefish Ink from Sardinia
Discover Poseidon Cuttlefish Ink from Sardinia: what squid ink tastes like, how to cook nero di seppia pasta and risotto, plus buying tips.