Why eat caviar?

Caviar comes with a considerable concentration of roe that is obtained from the beluga sturgeon fish. It provides multiple health benefits to the body. A small portion can yield a considerable amount of nutrients capable of providing the body vitamins, minerals and polyunsaturated essential fatty acids. By eating caviar, you can fight against the ravages of age. This is due to the high levels of vitamin E and selenium. Moreover, Vitamin B5 (also known as pantothenic acid) that is found in caviar helps reduce headaches and migraine. besides, This food has been shown to contribute to good bone health thanks to its high calcium content. Last but not least, Caviar is considered one of the most exquisite cuisines. This popular delicacy contains a cocktail of concentrated substances, including iodine, structuring peptides, zinc, iron, magnesium and retinol. These substances have the power to regenerate the skin and provide firmness.

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Caviar Harvesting Part 1

When it comes to caviar, timing is everything. Three days before a female sturgeon is ready to spawn, her eggs are taut and flavorful. Taken too early, the eggs are gooey with fat and won't offer a trademark "pop" when eaten. Taken too late, and they'll be a milky, mushy mess.

Caviar Harvesting Part 2

It seems the freshest caviar is plucked from a live fish, so sturgeon are often stunned by a bonk to the head and then slit open while still alive. Once the ovaries are removed, they, too, are emptied of their contents. Although the process of harvesting roe may seem cruel, there's been no major public outcry over its practice.

Caviar Harvesting Part 3

Harvesting eggs is a delicate process often done manually because roe is fragile and easily damaged. The roe sacks, or ovaries, are opened and rubbed across mesh screens using gentle pressure from the palm of the hand -- this action separates the eggs from the membrane and they drop through the screen into a shallow tub.

Caviar Processing Part 1

The eggs are then rinsed with cold water and salted. After several hours, the resulting brine is drained and the roe, which is now caviar, is packed in containers with airtight lids -- fresh caviar will keep for two to four weeks. The term for lightly salted caviar is "malossol," and it has a salt content of less than 5 percent. Most modern malossol caviars, however, contain less than 3 percent salt.

Caviar Processing Part 2

Caviar with a salt content up to 8 percent is aptly named "salted caviar" or "semi-preserved caviar." Although still fresh, this caviar sacrifices taste for longer shelf life.Some fresh caviar is pasteurized. To do so, small vacuum-packed jars of caviar are immersed in hot water for several minutes. Pasteurization decreases the risks of encountering a food-borne pathogen.

Caviar Storing

Pasteurization also creates a shelf-stable product that can withstand a year of unrefrigerated storage and shipment. Fresh, unpasteurized caviar, however, must remain at a constant, chilled temperature when shipped. A high-maintenance delicacy, caviar also requires frequent attention during transport -- it has to be turned often so the fat evenly coats each egg.

Our Products

Beluga 1000 gr.

This is the medium package of our products and contains 1000 gr of first grade beluga in a crystal can. as it mentioned about characteristics … "Beluga 1000 gr."

Beluga 50 gr.

This is the smallest package of our products and contains 50 gr of first grade beluga in a crystal can. as it mentioned about characteristics … "Beluga 50 gr."

Beluga 1800 gr.

This is the largest package of our products and contains 1800 gr of first grade beluga in a crystal can. as it mentioned about characteristics … "Beluga 1800 gr."

Caviar Recipes

Lemon Capellini with Caviar

Ingredients Olive oil, for cooking the pasta 1 pound dried capellini 1/2 pound unsalted butter, melted Zest and juice of 2 lemons 1 teaspoon kosher … "Lemon Capellini with Caviar"

Deviled Eggs with Caviar

Ingredients 8 large eggs 3 tablespoons mayonnaise  1 tablespoon creme fraiche or sour cream, plus more for topping  1 teaspoon Dijon mustard  1/4 teaspoon paprika  … "Deviled Eggs with Caviar"

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