The pearl among the delicacies
Caviar may count to one of the most expensive victuals in the world. The delicacy speciality from the eggs of Sturgeon, not only crowns the creations of first class cuisine in a variety of ways. Caviar is above all a pleasure of the palate of a special kind. Even in ancient times, the noble food was appreciated. As "Black gold" dubbed, the caviar embodied on the tablets of the fine society, wealth and power. It was also possible to enjoy the times and to impress and pamper its guests with luxurious delicacies.
Origin of name
Caviar is called the purified and salted eggs (rogen) of the sturgeon, one of the oldest animals on the planet. It will be up to 100 years old and can grow several meters long. People have known for a long time that his eggs are very tasty. A tribe based on the Caspian Sea was probably one of the first connoisseurs of the Störrogen – Cav-Jar – “cake of joy” was called it. Today, caviar is considered a delicacy worldwide and is still the epitome of luxury. It is therefore mainly served on special occasions, weddings, anniversaries and other celebrations to underline their importance. Caviar is also a real natural product. By adding salt, it is both tastefully matched and preserved. Here, the exact amount of salt added is the guarantee for the development of the full taste. Malossol is called caviar, only slightly salted.
The sturgeon is threatened with extinction in many areas. Due to overfishing and pollution of its habitat, it is highly endangered in its population. For this reason, natural caviar, since 1988, has been protected by the Washington Convention on the Protection of Species (CITES). Our Fine Food Royal sold caviar is strictly controlled breeding caviar. In a natural lake up to 45 meters deep with a size of several hundred square kilometers, the sturgeons live without major restrictions by humans and guarantee the unique aroma of our caviar. You can therefore enjoy the caviar without any worries and without a bad conscience. The increased use of breeding caviar in recent years and the strict control of caviar ensure that the sturgeon populations slowly recover. Our caviar comes from one of the world’s pot arms (23 of the best restaurants in Paris are customers of the same farm) and is freshly packed and weighed for you directly in Germany. High quality standards in packaging and continuous checks by the public authorities will enable us to ensure our exceptional quality in the future.
Which types of interference are important for caviar extraction
The sturgeon (lat. Acipenseridae) is divided into 17 genera, of which the most important ones are mentioned here:
- Russian Sturgeon (Acipenser gueldenstaedtii): Delivers the Ossetra Caviar
- Siberian Sturgeon (Acipenser baerii): Delivers the Baerii Caviar
- Beluga Stör (Huso Huso): Delivers the Beluga Caviar
- Sevruga Stör (Acipenser stellatus): Delivers the Sevruga caviar
- Kaluga Stör (Huso Dauricus): Delivers the Imperial Caviar
The caviar of the different varieties differs in grain size, colouring (mirror) and, of course, taste. Thin-shelled caviar like that of the Beluga sturgeon literally melts on the tongue. In contrast, the Baerii caviar has a rather crisp consistency.