Bordier Sardines in Semi-Salted Butter
Warm butter. Tender sardines. Toast worth lingering over.
PHP 1,599.00
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Caviar de Neuvic KETA Wild Salmon Roe showcases large, fiery-orange pearls harvested from wild salmon. Vibrant, juicy, and expressive, it delivers bright salinity and a satisfying pop—ideal for generous, modern gourmet presentations.
Caviar de Neuvic KETA Wild Salmon Roe showcases large, fiery-orange pearls harvested from wild salmon. Vibrant, juicy, and expressive, it delivers bright salinity and a satisfying pop—ideal for generous, modern gourmet presentations.
Temporarily out of stock
Get an email when it’s available again.
Try these instead
Similar finds, available now.
Tasting Notes Of The Curator
KETA roe, sourced from wild salmon (often Oncorhynchus keta, also known as chum salmon), is immediately striking for its size and brilliance. The pearls are generous, translucent, and vividly orange—almost glowing like polished coral. They are firm yet supple, designed to burst cleanly and release their flavor in one luminous moment.
On the palate, the experience is bold yet clean. The salinity is present but balanced, carrying the unmistakable freshness of the sea. Compared to trout roe, KETA offers a slightly fuller marine expression and a deeper umami core. There is a gentle sweetness that softens the brine, followed by a lingering mineral note that keeps the finish bright rather than heavy.
The texture is succulent and juicy, making each bite both tactile and flavorful. It does not aim for the buttery nuttiness of sturgeon caviar; instead, it celebrates wild character—energetic, vivid, and unapologetically expressive.
This is roe that makes a statement. Generous in size, vibrant in tone, and refreshingly direct.
Pairings And Suggestions
Serve chilled over crushed ice. Use a non-metal spoon to preserve flavor integrity.
KETA Wild Salmon Roe shines in abundant, contemporary preparations:
Spoon over buttered blinis with crème fraîche
Finish rice bowls or sushi for vibrant color and pop
Layer onto toasted sourdough with avocado and lemon
Top chilled seafood salads or crab dishes
Add to creamy pasta or potato purée for contrast
For beverages:
Brut Champagne or sparkling wine for lift
Crisp Sauvignon Blanc or dry Riesling
Ice-cold vodka for a classic pairing
Its bold color and flavor invite creative plating and generous spoonfuls.
The Spirit Of The Wild
Unlike farmed roe, wild salmon roe reflects the natural life cycle of salmon migrating through open waters. KETA roe is prized for its large grain size and radiant hue, making it one of the most visually dramatic roes available.
By offering wild salmon roe alongside its farmed selections, Caviar de Neuvic embraces diversity in texture and flavor—honoring both responsible aquaculture and the culinary heritage of wild fisheries. The result is a product that feels less formal, more celebratory, yet still refined in handling and presentation.
It is a reminder that luxury does not always whisper. Sometimes, it glows.
Storage Instructions
Keep refrigerated between 0–4°C. Do not freeze. Store unopened until ready to serve. Once opened, consume within 24–48 hours and keep tightly sealed and chilled at all times.
KETA roe, sourced from wild salmon (often Oncorhynchus keta, also known as chum salmon), is immediately striking for its size and brilliance. The pearls are generous, translucent, and vividly orange—almost glowing like polished coral. They are firm yet supple, designed to burst cleanly and release their flavor in one luminous moment.
On the palate, the experience is bold yet clean. The salinity is present but balanced, carrying the unmistakable freshness of the sea. Compared to trout roe, KETA offers a slightly fuller marine expression and a deeper umami core. There is a gentle sweetness that softens the brine, followed by a lingering mineral note that keeps the finish bright rather than heavy.
The texture is succulent and juicy, making each bite both tactile and flavorful. It does not aim for the buttery nuttiness of sturgeon caviar; instead, it celebrates wild character—energetic, vivid, and unapologetically expressive.
This is roe that makes a statement. Generous in size, vibrant in tone, and refreshingly direct.
Serve chilled over crushed ice. Use a non-metal spoon to preserve flavor integrity.
KETA Wild Salmon Roe shines in abundant, contemporary preparations:
Spoon over buttered blinis with crème fraîche
Finish rice bowls or sushi for vibrant color and pop
Layer onto toasted sourdough with avocado and lemon
Top chilled seafood salads or crab dishes
Add to creamy pasta or potato purée for contrast
For beverages:
Brut Champagne or sparkling wine for lift
Crisp Sauvignon Blanc or dry Riesling
Ice-cold vodka for a classic pairing
Its bold color and flavor invite creative plating and generous spoonfuls.
Unlike farmed roe, wild salmon roe reflects the natural life cycle of salmon migrating through open waters. KETA roe is prized for its large grain size and radiant hue, making it one of the most visually dramatic roes available.
By offering wild salmon roe alongside its farmed selections, Caviar de Neuvic embraces diversity in texture and flavor—honoring both responsible aquaculture and the culinary heritage of wild fisheries. The result is a product that feels less formal, more celebratory, yet still refined in handling and presentation.
It is a reminder that luxury does not always whisper. Sometimes, it glows.
Keep refrigerated between 0–4°C. Do not freeze. Store unopened until ready to serve. Once opened, consume within 24–48 hours and keep tightly sealed and chilled at all times.
Curated Selection
