Product Highlights
Mujjol and Bonfish Caviars

Mujjol caviar is an excellent choice for caterers and chefs who aspire to add an air of distinction to their dishes. Produced by the grey mujjol fish from Spain, Mujjol Caviar is a versatile product that can withstand high cooking and baking temperatures without breaking down or losing its natural look, texture and taste.

Black Mujjol Caviar

• Black Mujjol Caviar is naturally black in color and will not bleed onto other foods.
              
• Withstands high cooking and baking temperatures without breaking down or losing its natural black look, texture and taste. This makes it appealing as both a finishing product or recipe ingredient.
              
• Great for appetizers, finger foods, pastas Alfredo, pizza, soufflés, omelettes, crab gratinée, lobster thermador, quiche, and much more.
              
• Pasteurized, does not require refrigeration until opened.
  
  
• Mujjol is an all natural roe, which unlike other caviars is virtually always consistent in size, texture, color and taste.
  
  Bonfish Red Caviar
  
• Bonfish Red Caviar is a product with color added to produce a rich, red hue.
              
• For use as a garnishing caviar. Unlike black Mujjol caviar, red caviar is somewhat temperature sensitive and is not recommended for cooking.
              
• Unlike the large eggs of red salmon caviar, Bonfish caviar is more appealing and elegant in size.
              
• Pasteurized, does not require refrigeration until opened.
  

Serving Tip: Mujjol Potato Hors D'oeuvres

Yield:
112 – 2 oz babas
150 – 1.5 oz babas

Specialty Ingredients
#509 Haco-Swiss Potato Croquette Mix
#99080 Mujjol Black Caviar
#IMFLNS Flexipans (#1586 - Mini Baba)
#70365 Disposable Pastry Bag 18"

Ingredients
2 lbs Potato Croquette Mix
2 1/2 qt Water, cold
6 oz Mujjol Black Caviar
4 cups Sour Cream

Preparation
Mix Potato Croquette mix with 2 1/2 quarts cold water and allow to set for 5 minutes. Stir dough until smooth and easily removable from bowl. Season to taste. Using the pastry bag, pipe the dough into the Flexipan. Place the filled pan in a 375ºF preheated oven. Bake until golden brown. Fill with 1 to 2 teaspoons of sour cream and top with a quarter teaspoon of Mujjol Black Caviar.