Rainbow trout, scientifically known as Oncorhynchus mykiss, is a freshwater fish species native to North America, though it has been introduced to various regions globally. Recognized for its vibrant, rainbow-like colors and distinctive pink flesh, rainbow trout is a popular choice in both recreational and commercial fisheries. This species is adaptable and thrives in diverse aquatic environments, contributing to its widespread availability. Due to its mild and delicate flavor, rainbow trout is often prepared through various cooking methods, including grilling, smoking, or baking, making it a versatile option for culinary enthusiasts.

Sea urchin, belonging to the class Echinoidea, is a marine animal characterized by its spherical, spiny exoskeleton. Known for its delicacy, sea urchin roe, often referred to as uni, is a sought-after culinary ingredient. The edible part of the sea urchin is the reproductive organs, which are rich, creamy, and possess a unique briny flavor. Typically served raw, sea urchin is a staple in Japanese cuisine and has gained popularity in international culinary scenes, gracing the plates of fine-dining establishments. Its luxurious taste and texture contribute to its status as a delicacy enjoyed by seafood enthusiasts.

Kaluga Amur caviar, derived from the Kaluga sturgeon (Huso dauricus) native to the Amur River basin, is esteemed for its large, glossy eggs and rich, buttery flavor. This caviar variety is considered one of the finest and is often compared to the renowned Beluga caviar. The Kaluga Amur sturgeon, raised in sustainable aquaculture systems, produces caviar with a distinct, nutty taste and a smooth, firm texture. Widely regarded as a luxury ingredient, Kaluga Amur caviar is sought after by connoisseurs for its unique sensory profile, adding an opulent touch to gourmet dishes and culinary experiences.