Caviar – connoisseurs correctly call it sturgeon caviar. Its eggs can be from light gray to black, with possible shades.
Sturgeon caviar (osetra caviar, ossetra caviar, oscietra caviar, ossietra caviar) – caviar made from sturgeon eggs.
Siberian or Lena sturgeon (Siberian sturgeon Acipenser Baeri) and its caviar – sturgeon, which historically lived in large Siberian rivers. It is now widely used in sturgeon breeding due to its growth rate and Siberian health.
Sterlet caviar (Sterlet caviar Acipenser ruthenus) – a sturgeon is also a sturgeon, but the smallest of the sturgeon. The eggs are the smallest, but an adult 8-10-year-old sturgeon may have more eggs than a young sturgeon.
Grainy caviar (granular sturgeon caviar) – caviar that is processed with dry salt and placed in glass jars.
Wet or Tuzluchny salting – the salting of eggs prepared with a special solution of salt, called according to tradition and educational documents “tuzluk”. Eggs with a softer shell are processed in such a way that salt crystals do not violate their integrity. This caviar turns out to be more juicy, there is quite a large amount of caviar juice between the eggs. Most often, such caviar is packed in iron cans under a vacuum.
Malosol caviar (Malosol, malossol caviar, molosol caviar, molossol caviar) – a recipe for making with a small amount of salt and dry granular salt, was widely used in the late XIX century.
Payusnaya caviar (pressed caviar) – caviar prepared with wet salt, then pressed and dehydrated. It has a darker and more viscous consistency (like cheese). This caviar is more rich in taste and is highly valued by residents of the Volga and Caspian coasts.
Yastychnaya caviar (roe caviar) – fish eggs are salted immediately in roe, then cut into thin slices and Packed in waxed paper. It result in being like a sausage that has a pleasant taste and a cutting consistency.
Russian tradition – caviar that is made according to the recipes of the Russian masters.
Persian Method – Russian masters and companies have historically been involved in the production of caviar in Iran. After the revolution, the company came under full control of the Iranians. There are certain differences in the production of caviar.
Farmed caviar – caviar obtained from sturgeon grown on sturgeon farms. From small eggs to Mature adults of 10-12 years of age. Throughout this period, sturgeon received proper veterinary control and was in clean water. Caviar from that was obtained legally and processed correctly. This caviar will bring both health and joy.
CITES – Convention for the protection of endangered species of wild animals. CITES divisions monitor the legality of caviar turnover and issue export and import permits.
Salmon caviar – caviar obtained from the eggs of salmon fish (Salmon caviar, Salmon roe). Caviar from such salmon fish as CHUM SALMON, PINK SALMON, and SOCKEYE SALMON has gained the greatest industrial popularity.
Chum salmon caviar (Keta caviar, Chum salmon roe, Oncorhynchus keta roe) – salmon caviar from Chum salmon eggs. These are the largest, most orange, and bursting eggs.
Pink salmon caviar (Pink salmon roe, Gorbusha caviar, Oncorhynchus Gorbusha roe) – salmon caviar from the eggs (roe) of pink salmon. It has a redder hue and medium-sized eggs.
Coho salmon caviar (Oncorhynchus kisutch) – the eggs are smaller than pink salmon eggs and taste like sockeye caviar.
Sockeye salmon caviar (Oncorhynchus nerka) – salmon caviar (salmon roe) from Sockeye salmon eggs (roe). It has the smallest and most delicate fish eggs with a very refined taste.