Beluga caviar can be enjoyed on toast with subtle ingredients like sour cream and dill. Delicious!

What is caviar?

Caviar is the eggs or roe of sturgeon preserved with salt. It is prepared by removing the egg masses from freshly caught fish and passing them carefully through a fine-mesh screen to separate the eggs and remove extraneous bits of tissue and fat. At the same time, 4–6 per cent salt is added to preserve the eggs and bring out the flavour. Most caviar is produced in Azerbaijan, Russia and Iran from fish taken from the Caspian Sea, the Black Sea, and the Sea of Azov.” The four main types of caviar are Beluga, Sterlet, Ossetra, and Sevruga. The rarest and costliest is from beluga sturgeon that swim in the Caspian Sea, which is bordered by Iran, Kazakhstan, Russia, Turkmenistan, and Azerbaijan. Wild caviar production was suspended in Russia between 2008 and 2011 to allow wild stocks to replenish. Azerbaijan and Iran also allow the fishing of sturgeon off their coasts. Beluga caviar is prized for its soft, extremely large (pea-size) eggs. It can range in colour from pale silver-grey to black. It is followed by the small golden sterlet caviar which is rare and was once reserved for Russian, Iranian and Austrian royalty. Next in quality is the medium-sized, grey to brownish osetra (ossetra), and the last in the quality ranking is smaller grey sevruga caviar.

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Beluga Sturgeon: Large sized, can measure up to 4 meters in length and weighs up to 1000 Kg. Yields about 15% of its weight in caviar.

Asetra (Osietra) Sturgeon: Medium-sized, 2 meters long, can weigh 200 Kg.

 

Sevruga Sturgeon: Small-sized, max. 1.5 meters long, rarely weighs over 25 Kg.

 

Experience the wonder of caviar.

The sturgeon for our Giaveri Caviar: Beluga, Osietra and Siberian.

All the sturgeons bred by Caviar Giaveri are species of Russian origin, from which a wide variety of types of caviar can be produced. The valuable specimens include the famous Huso huso (Beluga), the extra fine Acipenser persicus (Osietra), the renowned Acipenser stellatus (Sevruga) and the more common Acipenser baerii (Siberian). Each specimen is cared for and monitored at all stages of its growth: every detail of all aspects is dealt with to re-create the best habitat (sturgeon is a protected species and farming protects its survival), and guarantee maximum observance of the equilibrium of the ecosystem. Food, water temperature and the condition of each sturgeon are monitored 24/24h by a computerised system and controlled by expert personnel. The high standards achieved allow us to implement total traceability of the caviar produced.