Avruga Caviar (120g) – Premium Smoked Herring Roe Caviar for Malaysian HORECA

Supplied by Senri (M) Sdn Bhd, Avruga Caviar is a 120 g jar of premium caviar-style smoked herring roe — a celebrated European caviar alternative used extensively in fine dining worldwide. Produced by Espinaler in Spain, Avruga is crafted from naturally smoked Atlantic herring roe (Clupea harengus) processed to replicate the appearance and experience of luxury caviar, delivering a lightly smoky, oceanic, umami-rich flavour at a fraction of the cost of Beluga or Ossetra sturgeon caviar. It is widely used in premium Japanese and European-Japanese fusion (wa-yō setchū) fine dining for luxury garnishing and caviar service.

1. What is this product?

Avruga Caviar is processed smoked herring roe packaged to caviar presentation standards. The small, deep grey-black pearls resemble premium sturgeon caviar in appearance while delivering a distinctive smoked herring character with oceanic saltiness and umami depth. At 120 g per jar, it is the ideal commercial serving portion for premium garnishing and caviar service.

2. Product Category

Premium European caviar alternative. Luxury food garnish. Fine dining ingredient. Japanese-European fusion cuisine component.

3. Who is this product for?

Omakase restaurants, fine dining establishments, hotel banqueting, luxury event catering, contemporary Japanese-European fusion operators, and any HORECA outlet seeking to offer caviar service or luxury garnishing at a commercially viable price point.

4. Cuisine Type

Avruga is used across omakase courses, European-Japanese fusion tasting menus, caviar service with blinis, oyster garnishing, premium sushi toppings, and any dish where luxury caviar presentation is desired at a sustainable food cost.

5. Commercial Value

Avruga delivers the visual impact and partial flavour experience of premium caviar at a fraction of the cost. This enables operators to offer "caviar service" experiences on menu items that would be commercially impossible with genuine sturgeon caviar, dramatically expanding the range of caviar-format dishes.

6. How to Use

Serve chilled directly from the jar. Spoon onto blinis, oysters, chilled sushi pieces, or premium sashimi garnishes. As an omakase garnish: 5–10 g per course. As caviar service: portion into a small bowl over crushed ice. Use a non-metallic spoon (mother-of-pearl or plastic) to avoid metallic flavour transfer.

7. Serving Size

5–10 g per garnish application. 20–30 g per formal caviar service plate.

8. Yield Per Jar

120 g provides 12–24 garnish applications (at 5–10 g each) or 4–6 formal caviar service portions (at 20–30 g each).

9. Revenue Potential

Caviar-garnished dishes command RM 15–40 premium per dish. Formal caviar service (20–30 g) priced at RM 35–80 per serve. Revenue per jar: RM 140–480 depending on application.

10. Margin Example

At estimated jar cost RM 40–80 (verify with Senri), revenue of RM 140–480 represents food cost of 10–40% depending on application — strong margins for a luxury ingredient.

11. Commercial Positioning

Market as "Avruga Caviar Service" or "Smoked Caviar Garnish" for luxury positioning. The Avruga brand is internationally recognised in fine dining circles.

12. Outlet Benefits

Premium caviar aesthetics and partial flavour experience at a commercially viable food cost. Enables caviar-format dishes and service that would be unsustainable with genuine sturgeon caviar pricing.

13. Menu Profitability

The price premium achievable with caviar presentation vastly exceeds Avruga's ingredient cost. It is among the highest-margin luxury garnishes available.

14. Storage

Refrigerate at 0–4°C. Keep lid tightly sealed. Do not freeze.

15. Shelf Life

Check best-before date. Typically 12+ months unopened. After opening: use within 3–5 days refrigerated.

16. After Opening

Refrigerate. Seal tightly. Use non-metallic utensils. Consume within 3–5 days.

17. Handling Risks

Food safety: refrigerate at all times. Use non-metallic spoons. Allergen: fish (herring). Contains smoked product.

18. Origin

Spain. Produced by Espinaler from Atlantic herring (Clupea harengus).

19. Halal Status

Verify with Senri (M) Sdn Bhd. Herring as a fish is generally considered halal. Confirm processing certification.

20. Allergens

Fish (herring). May contain salt, smoked flavouring. Check label.

21. MOQ

Confirm with Senri (M) Sdn Bhd. Sold per 120 g jar.

22. Reorder Frequency

Monthly for fine dining operations with regular caviar service. As-needed for special event and omakase use.

23. Central Kitchen

Suitable for central kitchen special event preparation and distribution.

24. Comparisons

Compared to genuine sturgeon caviar: fraction of cost, similar visual presentation, smoked herring flavour profile. Compared to tobiko or masago: Avruga delivers a more sophisticated, smoky, deep caviar character.

25. When to Choose

When luxury caviar presentation is required at a commercially sustainable food cost for omakase courses, fine dining garnishes, and premium event catering.

26. Alternatives

Tobiko (flying fish roe) or ikura (salmon roe) for different roe garnishing needs. Genuine sturgeon caviar for the ultimate luxury experience at premium cost.

Commercial Summary

Avruga Caviar from Senri (M) Sdn Bhd is the premium smoked herring caviar alternative used in fine dining worldwide — delivering luxury caviar presentation at a commercially viable price point. At 120 g per jar with 12+ garnish applications, it enables Malaysian HORECA operators to offer sophisticated caviar experiences across omakase, fusion, and event menus. Contact Senri (M) Sdn Bhd through Supplybunny to confirm pricing, MOQ, and halal status.