Black Gold Caviar

Caviar producing fish
The lineage of the sturgeons is over 250 million years old.
Beluga Sturgeon
Huso Huso
Siberian Sturgeon
Acipenser Baerii
Sevryuga
Starry Sturgeon
Acipenser Stillatus
History of Splendour
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First records about Khaviar dated back at the
year of 1240. The documents from Batu Khan
chancery described new delicasy served in a
baked apple.
The central dish on the Ivan The Terrible
gatherings was the black caviar boiled in the
decoction of the poppy seeds.
Europe has met black caviar quite “recently” - in
th
14 century with goods supplied from Russia
History of Splendour
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The word Caviar came to Europe in about 16th
century from Turkey. Persian Khaviar translates
as “egg”.
Peter The Great send a gift of black caviar to
France. The King Louis XV spat it onto the
Versaille carpets and said “disgusting!”.
The black caviar gained “luxury” status in 1920th
when Petrossian Brothers opened a caviar
restaurant in Paris.
Price & Value
The Black Caviar is made of rare fish, which is almost
extinct. The price of the caviar depends on type of the
fish, producer brand and ecology.
World Major Caviar Producers
RUSSIA
FRANCE
USA
CHINA
KOREA
IRAN
URUGUAY
Major producers of black caviar are: USA, Russia, Iran, Kazakhstan,
China, Uruguay, Korea, France, Germany, Spain, Denmark, Latvia and
others. Malaysia just announced the start of caviar production.
Total about 35 countries.
The Cycle
FISH
SELECTION &
BREEDING
CAVIAR PROCESSING
DETACHMENT
PRESERVING WITH SALT
OR
● PASTEURIZING
● PACKING
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INCUBATION
6-7 DAYS
FRY 8 MONTH
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ADULT FISH
– 5-7 YEARS
HARVESTING
LIFETIME METHOD
- 1 TIME IN 2 YEARS
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ULTRASOUND TEST
EVERY 3-4 MONTH
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FIRST CAVIAR
AFTER 5 YEARS
SLAUGHTER METHOD
- AT THE END OF
FISH LIFE
Product
Classic
Name
Source
Preserving
Package
Weight
Storage
Shelf Life
Russian Caviar Malossol
Sturgeon Fish
Salt & LIV-1*
Glass Jar or Metal Can
28.9 / 50 / 100 Gr Netto
Refrigerated -4 ~ -2 ºC
9 Month
The eggs are of medium size, colour from black
to gray. The taste is clean, lively, slightly nutty
flavour with a slight sharpness, very gentle
consistency. Appearance: semi transparent,
glossy. As part of the preservative present LIV-1,
this allows it to be stored at a temperature of 9
months from -2 to -4 degrees.
Product
Premier
Name
Source
Preserving
Package
Weight
Storage
Shelf Life
Russian Caviar Malossol
Sturgeon Fish
Salt & LIV-1
Glass Jar & Metal Can
28.9 / 50 / 100 Gr Netto
Refrigerated -2 ~ -4 ºC
9 Month
Caviars medium and large size colour from dark
gray to light gray. The taste is clean, lively,
slightly nutty flavour with a slight sharpness, very
soft consistency. Appearance: semi transparent,
glossy.
With the addition of a preservative LIV-1*, this
allows it to be stored at a temperature of 9
months 2 - 4 degrees.
Unique Preservation
The preservation supplement LIV-1 is a mixture of salt and food additives. Its main ingredient
is sorbic acid.
LIV-1 provides:
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High anti-microbial action
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Does not alter the organoleptic properties
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No toxicity
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No carcinogenic properties
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Allows to increase the shelf life
These new preservative, developed in 90-s, effectively inhibits microbial, oxidative and
autolysis processes, thereby ensuring the safety of caviar, protects flavour and bitterness,
allows to keep the natural taste and organoleptic characteristics of the finished product
throughout the entire shelf life.
Caviar and Personalities
“Fame is like caviar. It's good to have
caviar, but not every damned day. ”
Marylin Monroe
Caviar and Personalities
“Champagne and Beluga for one”
James Bond
Caviar and Personalities
“When I go out, I love steak and caviar”
Cameron Diaz
Caviar and Personalities
“Give me caviar Kaspia and give me
a hamburger. I love two extremes.
Michael Kors
How to enjoy the caviar
James Bond Style
How to enjoy the caviar
Russian Style
The taste of the caviar is
matching well with butter and
sour cream.
Traditional russian serving is
caviar with pancakes and sour
cream.
Complimeting drink – frozen
vodka.
How to enjoy the caviar
European Style
Served on unsalted crackers or
bread, Always served with
silver or mother-of-pearl
utensils.
Complimenting drink champagne
How to enjoy the caviar
Fusion Style
Molecular cuisine version –
champagne jelly with black
caviar.
It's Caviar Time!