Cartilage and bone marrow (price per kg)


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Sturgeon cartilage and bone marrow make an amazing ingredient for soups / bouillabaisse or can be used for the classic coulibiac one of the classic dishes described by the well known French chef Escoffier! Tasty and healthy, nice texture too. Boil it about 1-2 hours and the texture will be not too crunchy, just right, while the bone marrow will melt in your mouth!

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