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Caviar production and how it affects taste

Caviar production and how it affects taste

An important aspect for anybody that knows and loves caviar is the salting and maturation of the caviar in the production process. Beyond the environment, the fish and how it is cultivated; production is extremely important and has a big impact on the caviars taste and texture.


To make it simple there are generally 4 ways in which caviars are processed:


  1. Fresh Caviar
  2. Organic/Pasteurized Caviar
  3. Russian Style Caviar 
  4. Iranian Style Caviar

Each style has its...


Caviar Sturgeon Species Brief

Caviar Sturgeon Species Brief

Beluga

(Huso Huso) Found in the Caspian region; the species normally matures between 15 and 20 years, and can live up to 100 years and reach more than 1000 kg. It is marked as the largest freshwater fish in the world.


Osetra

(Acipenser gueldenstaedtii) These species can be found in the Caspian Sea and the Danube River. The species normally matures in the tenth and eleventh year, and can live up to 50 years and reach more than 20 kg.


Siberian

(Acipenser baerii) These species originate...


The World of Caviar

The World of Caviar

Sturgeon species

The process of selecting sturgeon females is extremely rigorous and requires precise knowledge. Females reach reproductive age after 7 years. Roe for caviar production is extracted only from mature females aged 8-10 years. We make sure that our sturgeons are in perfect health as this, together with the uniqueness of the place they are bred in, influences the quality of caviar.

 

Find out how to serve caviar

This royal delicacy has its own tasting culture. Find out how to serve caviar.

Caviar...


Sturgeon with caviar

Sturgeon with caviar

Sturgeon fillet (4 servings)

Ingredients:

– 750 g of sturgeon fillet, skin removed

– 50 ml of olive oil

– 30 g of butter

– 2 cloves of garlic

– 3 branches of thyme

Preparation:

Place the sturgeon on a board and use a sharp knife to scrape the darker part of the fish from the dorsal area. Heat the fat on a frying pan and fry the sturgeon for about 5 minutes (depending on the thickness of the fillet). Turn it over and after 2 minutes add...


Pasta with caviar

Pasta with caviar


Ingredients:

– 0.8 kg of linguini pasta

– 0.4 kg of green cucumber

– 3 tomatoes

– 2 banana shallots

– 2 cloves of garlic

– 12 shrimps (size 16/20)

– 300 ml of cream (30%)

– 100 ml of Żubrówka

– 4 blades of bison grass

– 1 bunch of chives

– 1 packet of leek sprouts

– 1 tin of Antonius Caviar Siberian

– salt and pepper for seasoning

 

Preparation:

Boil the pasta in salted water with a little bit of oil until the pasta is...