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Sturgeon caviar is called the queen of delicacies. Its eggs range from black to gold. Gold are the most expensive. The eggs are rarely bigger than 3 millimetres. The caviar comes from adult sturgeon. The eggs are characterised by its strength, elasticity, and homogeneity in colour and size.
Being among the most valuable food product the black Sturgeon caviar is one of the most wholesome products. The Sturgeon caviar has all the benefits of the healthy seafood and is rich in omega-3 fatty acids, proteins, minerals, and vitamins that make it an ideal part of any healthy diet or a recreation course after heavy disease. One of the advantages of this product is the way it is cured, it is called 'caviar malossol' which means 'little salt' in Russian. After several stages of cleaning the roe undergoes a short curing process for about 4-5 minutes in a warm brine after which it turns into a highly delicious Sturgeon caviar.