Premium caviar of Beluga
Sturgeon species: Beluga (Huso Huso 000).
Population: Caspian Sea.
Origin: Aquaculture.
Harvesting method: Traditional (‘slaughter’) harvesting.
Ingredients of the product: Beluga caviar, salt.
Premium caviar is not pasteurized, lightly salted, natural caviar, without Borax and without GMOs, without the addition of preservatives and antibiotics.
Egg color: From peel to dark gray with a bluish tinge.
Egg size: from 3 to 4.2 mm.
Taste sensations: The taste is elegant and rich, melts into the mouth.
Shelf life: 4 months.
Store an open jar at a temperature of 0 to +6 “C (simple refrigerator) for no more than 48 hours.
Packaging: Vacuum-packed factory, tin jar or glass jar.
“Caviar of beluga is considered a valuable delicacy that has a taste that will appeal to all caviar lovers.”
Premium caviar of Russian Sturgeon
Sturgeon species: Russian sturgeon (Acipencer Quidenstadtii).
Population: Caspian and Black Sea.
Origin: Aquaculture.
Harvesting method: Traditional (‘slaughter’) harvesting.
Ingredients of the product: Russian sturgeon caviar, salt.
Premium caviar is not pasteurized, lightly salted, natural caviar, without Borax and without GMOs, without the addition of preservatives and antibiotics.
Egg color: Olive, slightly yellowish, bronze or dark grey tint.
Egg size: from 2 to 2.8 mm.
Taste: The taste is fresh, refined, rich, and has a slight nutty flavor.
Shelf life: 4 months (expiration date see on the label).
Store an open jar at a temperature of 0 to +6 “C (simple refrigerator) for no more than 48 hours.
Packaging: Vacuum-packed factory, tin jar or glass jar.
“Real Russian sturgeon caviar, with a slightly nutty flavor, will bring satisfaction to even the most experienced caviar lovers”.
Classic caviar of Beluga
Sturgeon species: Beluga (Huso Huso 000).
Population: Caspian Sea.
Origin: Aquaculture.
Harvesting method: No-kill (‘milking’) harvesting.
Ingredients of the product: Beluga caviar, salt.
Classic caviar is not pasteurized, lightly salted, natural caviar, without Borax and without GMOs, without the addition of preservatives and antibiotics.
Egg color: From peel to dark gray with a bluish tinge.
Egg size: from 3 to 4.2 mm.
Taste sensations: The taste is elegant and rich, melts into the mouth.
Shelf life: 4 months.
Store an open jar at a temperature of 0 to +6 “C (simple refrigerator) for no more than 48 hours.
Packaging: Vacuum-packed factory, tin jar or glass jar.
“Caviar of beluga is considered a valuable delicacy that has a taste that will appeal to all caviar lovers.”
Classic caviar of Russian Sturgeon
Sturgeon species: Russian sturgeon (Acipencer Quidenstadtii).
Population: Caspian and Black Sea.
Origin: Aquaculture.
Harvesting method: No-kill (‘milking’) harvesting.
Ingredients of the product: Russian sturgeon caviar, salt.
Classic caviar is not pasteurized, lightly salted, natural caviar, without Borax and without GMOs, without the addition of preservatives and antibiotics.
Egg color: Olive, slightly yellowish, bronze or dark grey tint.
Egg size: from 2 to 2.8 mm.
Taste: The taste is fresh, refined, rich, and has a slight nutty flavor.
Shelf life: 4 months (expiration date see on the label).
Store an open jar at a temperature of 0 to +6 “C (simple refrigerator) for no more than 48 hours.
Packaging: Vacuum-packed factory, tin jar or glass jar.
“Real Russian sturgeon caviar, with a slightly nutty flavor, will bring satisfaction to even the most experienced caviar lovers”.
Classic caviar of Bester (Beluga hybrid)
Sturgeon species: Bester (Huso Huso and Acipencer Ruthenus).
Population: Caspian Sea and Volga River.
Origin: Aquaculture.
Classic caviar is not pasteurized, natural caviar that is not heat-treated.
Egg color: From silvery gray to anthracite shades.
Egg size: from 1.5 to 2.2 mm.
Taste: Bright taste with hints of the sea.
Product composition: Bester caviar. None GMO, no preservatives, no antibiotics.
Storage temperature: – 2 to – 4 “C.
Shelf life: 3 months.
Store an open jar at a temperature of 0 to 5 “C for no more than 48 hours.
Packaging: Vacuum-packed factory, tin jar or glass jar.
“Bester caviar is a cross between beluga and sterlet, by combining all the best of two types of sturgeon breeds. The taste of bester caviar will leave pleasant memories of pleasure and a unique aftertaste.”
Classic caviar of Sterlet
Sturgeon species: Sterlet (Acipencer Ruthenus).
Population: The rivers Volga, Don, and Dnieper.
Origin: Aquaculture.
Harvesting method: No-kill (‘milking’) harvesting.
Ingredients of the product: Sterlet caviar, salt.
Classic caviar is not pasteurized, lightly salted, natural caviar, without Borax and without GMOs, without the addition of preservatives and antibiotics.
Egg color: From light gray to dark gray.
Egg size: from 1 to 1.5 mm.
Taste: The taste is very delicate and unobtrusive.
Shelf life: 4 months.
Store an open jar at a temperature of 0 to +6 “C (simple refrigerator) for no more than 48 hours.
Packaging: Vacuum-packed factory, tin jar or glass jar.
“Sterlet caviar is a gastronomic delicacy that has a special, unique taste characteristic of wild fish caviar. Black caviar experts have a long appreciation of this wonderful delicacy which has a rich palette of tastes.”
Malossol caviar of Beluga
Sturgeon species: Beluga (Huso Huso 000).
Population: Caspian Sea.
Origin: Aquaculture.
Ingredients of the product: Beluga caviar, salt. No GMO, no preservatives, no antibiotics.
Malossol is pasteurized caviar, which is additionally subjected to gentle heat treatment, which extends the time that it can remain suitable for eating, while maintaining high quality.
Egg color: From peel to dark gray with a bluish tinge.
Egg size: from 3 to 3.8 mm.
Taste sensations: The taste is elegant and rich, melts into the mouth.
Shelf life: 8 months.
Store an open jar at a temperature of 0 to +5 “C (simple refrigerator) for no more than 48 hours.
Packaging: Vacuum-packed factory, tin jar or glass jar.
“Caviar of beluga is considered a valuable delicacy that has a taste that will appeal to all caviar lovers.”
Malossol caviar of Russian Sturgeon
Sturgeon species: Russian sturgeon (Acipencer Quidenstadtii).
Population: Caspian and Black Sea.
Origin: Aquaculture.
Ingredients of the product: Russian sturgeon caviar, salt. No GMO, no preservatives, no antibiotics.
Malossol is pasteurized caviar, which is additionally subjected to gentle heat treatment, which allows to extend the shelf life while maintaining high quality.
Egg color: Olive, slightly yellowish, bronze or dark grey tint.
Egg size: from 2 to 2.8 mm.
Taste: The taste is fresh, refined, rich, and has a slight nutty flavor.
Shelf life: 8 months.
Store an open jar at a temperature of 0 to +5 “C (simple refrigerator) for no more than 48 hours.
Packaging: Vacuum-packed factory, tin jar or glass jar.
“Real Russian sturgeon caviar, with a slightly nutty flavor, will bring satisfaction to even the most experienced caviar lovers”.
Malossol caviar of Bester (Beluga hybrid)
Sturgeon species: Bester (Huso Huso and Acipencer Ruthenus).
Population: Caspian Sea and Volga River.
Origin: Aquaculture.
Malossol is pasteurized caviar, which is additionally subjected to gentle heat treatment, which allows to extend the shelf life while maintaining high quality.
Egg color: From silvery gray to anthracite shades.
Egg size: from 1.5 to 2.2 mm.
Taste: Bright taste with hints of the sea.
Product composition: Bester caviar, salt. No GMO, no preservatives, no antibiotics.
Storage temperature: – 2 to – 4 “C.
Shelf life: 8 months.
Store an open jar at a temperature of 0 to 5 “C for no more than 48 hours.
Packaging: Vacuum-packed factory, tin jar or glass jar.
“Bester caviar is a cross between beluga and sterlet, by combining all the best of two types of sturgeon breeds. The taste of bester caviar will leave pleasant memories of pleasure and a unique aftertaste.”
Malossol caviar of Sterlet
Sturgeon species: Sterlet (Acipencer Ruthenus).
Population: The rivers Volga, Don, and Dnieper.
Origin: Aquaculture.
Ingredients of the product: Sterlet caviar, salt. No GMO, no preservatives, no antibiotics.
Malossol is pasteurized caviar, which is additionally subjected to gentle heat treatment, which allows to extend the shelf life while maintaining high quality.
Egg color: From light gray to dark gray.
Egg size: from 1 to 1.5 mm.
Taste: The taste is very delicate and unobtrusive.
Shelf life: 8 months.
Store an open jar at a temperature of 0 to +5 “C (simple refrigerator) for no more than 48 hours.
Packaging: Vacuum-packed factory, tin jar or glass jar.
“Sterlet caviar is a gastronomic delicacy that has a special, unique taste characteristic of wild fish caviar. Black caviar experts have a long appreciation of this wonderful delicacy which has a rich palette of tastes.”
