Premium quality Ossetra sturgeon caviar. Fresh, lightly salted, unpasteurized, no preservatives, no artificial coloring. The grains are firm with a diameter just over 3.0 mm. Color of this product naturally varies from pearl-grey or dark-grey. Freshly packed weekly.
- Caviar is low in calories.
- . It is rich in proteins such as Histamine, Lysine and Isoleucline.
- . The existing vitamins in caviar are: Vitamin A, C, PP, B2, B6 and B12.
- . It is a rich source of omega-3 fatty acids.
- . It is considered as one of the most famous Aphrodisiacs.
Caviar eggs are the name of the sturgeon species that are one of the most sought after appetizers on the tables of “good society”. Today it is one of the most expensive delicacies as free sturgeon populations in the Caspian Sea are becoming increasingly rare. Important producing countries are Iran and Russia, but also many countries around the Caspian Sea, and not only, now produce caviar.
The main feature in its production is the time as sturgeon eggs can be extracted after the first 8 years of their life and up to 100 depending on the species and quality. So we have the following basic types:
Belunga: The rarest species of large sturgeon that lays larger, almost lentil-sized eggs. The breeding age starts at about 20 years and yields dark, almost black eggs, while as the fish ages the color turns to silver and light gray to white for 100 year olds which is very rare. The eggs have a buttery taste and iodine smell while they are firm and shiny with a soft texture that breaks in the mouth.
Ossetra: Medium-sized sturgeon with brown to golden yellow eggs depending on the age of the fish reaching 50 years. It is endangered and the most important breeding that produces high quality caviar is done in fish farms in Israel.
Sevruga: A smaller sturgeon that lives about 30 years and produces dark but smaller eggs than Belunga. They have an intensely salty taste reminiscent of hazelnut and a special texture as the eggs are smaller and more compact. This is the most common and affordable type of egg in the high category caviar.
American: This is the American species of sturgeon, or better for a small cousin, named Paddlefish with small to medium-sized eggs in shades of gray and a characteristic earthy taste that resembles slightly muddy.