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Choosing the best varieties of caviar london, both because of its freshness, which retains all the properties of this delicacy, and because it is harvested sustainably, and finally because of its credibility thanks to the CITES certificate, which guarantees that the caviar has a certificate of origin and authenticity.

What is caviar ?

Caviar is the roe of sturgeon: Beluga, Osetra, Sevruga, Almas, Baerii. Caviar is one of the luxurious symbols of the most sophisticated traditional gastronomy.

Types of caviar

The most popular types of caviar are: beluga, osetra, sevruga, baerii

Why is black caviar so expensive?

Sturgeon, which reach maturity at the age of fifteen and live about a hundred years, fertilize only a few times. This fact, combined with the exploitation of the species, leads to a shortage, which currently determines its high price, since it is the most sought-after species for consumption as caviar. The price of this product is high due to the demand, shortage and overfishing of sturgeon, a species that has become endangered, although there are now sturgeon farms that control its production. The cost of caviar is due to the fact that the demand for this food is higher than the supply, in addition to the fact that there is only one species of fish in the world that produces black caviar (sturgeon), and its production requires many years.

Divided according to the method of production

Depending on the method of production, 4 types are distinguished:
Salted caviar contains 8% salt. The saltier the water, the longer the life of the product, although the taste may deteriorate.
Malossol caviar means low salt or slightly salted and refers to fresh caviar with 5% salt.
Pasteurized caviar is heat treated and vacuum-packed in glass jars, which allows for longer preservation of taste and consistency.
Pressed caviar is made from eggs that are too soft, cracked, damaged or overripe. This is the oldest technique for preserving caviar. Its taste is very intense, salty and strong. It is packed in gray cans.

Caviar good for everyone

The properties of caviar, both black and red and other substitutes, are so many that it is even recommended for nursing mothers, children and people who need to strengthen their diet. Caviar does not contain bad fats, on the contrary, it is rich in polyunsaturated fatty acids and omega-3 acids. These substances improve blood circulation and reduce the risk of blood clots, i.e. support the functioning of the heart and blood vessels. All types of caviar are very nutritious, and this is because the roe is intended for the development of the organism of a particular species. For this reason, they contain a unique set of nutrients. Both red and black caviar contain 30% protein, as well as essential amino acids, vitamins A - B - C - D, minerals, folic acid and lectins.

The use of caviar is very common

Carefully selected collection of caviar, covering species and countries. Sturgeon caviar of guaranteed quality to celebrate life; fish roe, which will complement salads or elaborate dishes, adding color to them and providing freshness, taste and consistency. Go to our online store and discover the whole selection of sturgeon and belugi roe, caviar of the highest quality, now directly to your home.