caviar

FAQs

Can caviar be frozen?

Caviar shouldn’t be frozen. Doing so might spoil its firmness.

How long can caviar be stored once the can has been opened?

We suggest opening the can at the moment of consuming the caviar. Otherwise, it should be eaten within a week since the can was opened.

What kind of roe is known as caviar?

Only caviar made from sturgeon roe. 

Are there different types of caviar?

Yes, there are 3 traditional types of caviar. The scarcest is Beluga, followed in quality by Oscietra and then by Sevruga. There are also several species that resemble the Oscietra, due to the similarity of the roe size and color.

What color is caviar?

Depending on the species, colors may range from black to gold, being shades of brown and grey the most frequently seen.

Is black caviar the most expensive of all?

No, the most expensive caviar is the clearest one.

Are red roe caviar?

No, only sturgeon roe can be considered caviar. Red roe comes from salmonids. Also, there are roe from other fish (lumpfish) which are dyed both black and red. All of these are caviar substitutes.

What is the salt level of caviar?

To keep a soft taste and ensure preservation, the minimum salt level should be 3%.

What is borax?

Borax is a mineral salt which functions as an excellent preservative due to its properties. Its maximum permitted level is 0.4%. Apart from preserving caviar, borax adds a special flavor and firmness to the roe.

Is it possible to make caviar without killing the fish?

Although it is possible, it involves more complications in terms of fish handling and the use of hormones to induce spawning. The quality of the final product is not the same as when killing the fish. Therefore, we do not employ this technique.

How long does it take for a sturgeon to produce caviar?

Depending on the species, a sturgeon could take from 5 to 8 years to produce caviar.