FAQ
Answers to your Questions

What’s so special about black caviar?

The caviar contains the complete set of amino acids, including glutamic and aspartic acids, minerals: potassium, calcium, magnesium, phosphorus, sodium, iron, manganese, iodine, silicon, zinc, about 30% of valuable proteins and 10-12% digestible fat. It also contains natural lecithin of non-plant origin (from 2.0 to 43%), vitamin E, vitamin B group, fat-soluble vitamins A and D, omega-3 polyunsaturated fatty acid.

How to choose black caviar?

For centuries, only the roe of sturgeon fish species was named “black Caviar”. In many sale points you’ll find a large variety of products that are called “black caviar” – in fact, most of them are either pike roe coloured with food colourings or roe of the Bowfin.

When buying black caviar, carefully study the way it looks. Take a jar and make sure the label says it is CAVIAR of STURGEON fish so that you won’t buy something that’s only similar in its appearance.

All sturgeon caviar containers in domestic as well as in international trade have to bear a non-reusable label containing details about the source and the country of origin. Caviar, regardless of the size of the container, is required to bear a CITES label. Mind this when making your purchasing choice to be confident in the legality of the caviar.

If the container is made out of glass, you can visually examine the colour of the grains and its consistency. According to the regulations, the grains must be the same size, the surface is supposed to be smooth. The colour can be grey, black, brown or bronze with different shades. Light or dark spots are considered acceptable; but the roes should be easily separated from each other. Contaminants are not acceptable.

Terms and storage conditions vary depending on whether the caviar contains preservatives or not. Therefore, read the label and make sure that the caviar is stored at the right conditions.

What’s the difference between pasteurized and non-pasteurized caviar?

“Non-pasteurized granular sturgeon caviar” passes minimal a salting processing that keeps its pure taste and tender consistency.

“Pasteurized granular sturgeon caviar” is exposed to gentle thermal treatment (pasteurization) that helps to extend the shelf life of caviar preserving its delicate flavour and unique taste.

Our company doesn’t use any additives other than salt.

Shelf life of non-pasteurized caviar CLASSIC is 2.5 months.
Shelf life of pasteurized caviar MALOSSOL is 8 months.

Both pasteurized and non-pasteurized caviar include the same amount of salt, which may vary from 3-5%.

 

What preservatives can be used in caviar production?

There’s a wide-spread belief that preservatives are the only option to keep caviar. This statement is wrong. Pasteurization does not significantly alter the products characteristics but it is sufficient to kill bacteria. Moreover, modern technologies allow packing containers under vacuum, which allows keeping pasteurized eggs for several months.

Unfortunately, the majority of manufacturers continue to use the following type of preservative: Borax (E-285, boric salt).

Shelf life of non-pasteurized caviar CLASSIC is 2.5 months. Shelf life of pasteurized caviar MALOSSOL is 8 months.
Be careful when making your purchasing choice; carefully study the caviars contents and bon appétit!

Storage Conditions

Terms and storage conditions vary depending on whether which preservative was used.

For example, non-pasteurized caviar WITHOUT preservatives shall be stored at a temperature from -2 -4 °C for 2.5 months; while non-pasteurized eggs WITH preservatives can be stored at a temperature from 0 ° to + 6 ° C for 6 months.