Sudrablīnis’ trout caviar is farmed in the North Sea off the coast of Denmark. Fisheries are located in open waters with strong currents. It is important to mention that trout are often farmed in stagnant waters, so the caviar tends to have a not very pleasant, muddy taste. Therefore, in order to obtain the highest quality trout caviar, a continuous and strong flow of water is provideed in the sea water, which has a positive effect on the fish growth process and the taste of the caviar. Trout caviar is smaller in size (2-3mm) compared to salmon caviar, and it is also crispier because the shell of the caviar pearl is harder. The color of trout caviar tends to vary from yellow to bright orange, and it has a mildly salty taste, which has a less pronounced fishy taste compared to salmon caviar. Like other fish caviar, trout caviar is rich in valuable nutrients, making it not only a real delicacy, but also an important food for those who support a healthy diet. Trout caviar is a great source of natural vitamin D, which is responsible for the normal structure of bones, teeth and muscles in the human body. The valuable Omega 3 fatty acids naturally found in trout caviar are also important for strengthening the immune system and promoting a normal heartbeat. Trout caviar is rich in vitamin B12, which is one of the most important trace elements for mental health and brain development. It is equally important to mention that the nutritional value of this caviar is also enriched by minerals such as magnesium, iron and calcium, making trout caviar a unique and very valuable food. Trout caviar looks and tastes great, so it can be used both as a beautiful decoration for snacks with champagne and as an addition to salads, as well as it will taste wonderful on freshly baked bread with fresh cheese, so we recommend enjoying it in all possible variations.