"milking" sturgeon, or how to get a can of legal black caviar. Russian and world black caviar market Largest producers of black caviar in the world

Previously, the share of the Caspian Sea accounted for about 90% of world sturgeon production, so the main exporter of black caviar was the USSR... The volume of export of sturgeon from the USSR was 2 thousand tons per year, which by modern standards is just a huge figure. The second country that entered the Caspian Sea is Iran.

Sturgeon in the Caspian Sea

Subsequently, 5 countries were formed that have access to the Caspian Sea - Russia, Kazakhstan, Azerbaijan, Turkmenistan and Iran. But due to uncontrolled poaching sturgeon populations in the Caspian Sea decreased by 50 timesthat brought this species to the brink of extinction. therefore international organizations were forced to introduce export quotas for these countries.

The export of caviar was banned for Russia, Kazakhstan, Azerbaijan and Turkmenistan. The only exception was made for Iran, because poaching is very strictly persecuted in this country. However, within the first four countries, poaching continues to flourish, and illegal caviar continues to enter the domestic market.

Iran quota for the export of black caviar is 50 tons per year... In addition to natural black caviar, Iran is actively seeking to increase the production of black caviar on sturgeon farms. In 2013, they received 3 tons of product, which stimulates investors to increase their capacity for industrial sturgeon breeding... This country supplies its black caviar, as a rule, to Germany, France, Switzerland, United Arab Emirates and South Korea.

In 2007, Russia took some measures to curb poaching, so it was allocated an annual quota for the export of caviar in the amount of 23.5 tons per year... As for industrial production, according to various estimates, Russia is now producing up to 12 tons of black caviar per year in several large fish farms.

Large production of black caviar started in Saudi Arabia , a large share falls on the enterprise - "Caviar Court Food Processing". Production volume reaches 6 tons per year... Caviar from Saudi Arabia is exported to the CIS countries as well.

Now in the ponds of Kibbutz Dan there are more than 70 thousand sturgeons, which are about 12 years old.

In 2008 the export of black caviar began and Israel... Basically, he supplies it to the markets of Japan, the USA, Europe and even Russia. Mainly in Israel, sturgeon breeding takes place in Kibbutz Dan, which began over 10 years ago. Sturgeon fry were purchased in the cities of the Caspian Sea, then using the modern method of sturgeon breeding, they were able to reach such a volume of caviar production in the kibbutz that Israel has become one of the world's top exporters... Moreover, black caviar from Israel was recognized as high quality caviar. The volume of black caviar production in Israel is about 4 tons per year.

Since 2012 black caviar is also produced in the Republic of Transnistria, overall volume - up to 1 ton per year.

There is another country in the world that produces a large amount of black caviar in several fish farms. it China... Only three fish farms have reliable statistics on the scale of production: Qinjiang - 10 tons of caviar per year, Shandong - 15 tons, Heilongjiang - 10 tons.

If you want to make Ukraine one of the world leaders in the export of black caviar, you can seriously consider. At Del Mar Fish you can purchase the highest quality sturgeon fry for breeding.

Production rules

Black caviar is much more expensive than red caviar; its production is carried out strictly in accordance with the standards adopted at the legislative level.

On this moment catching sturgeon for the purpose of obtaining a delicacy is prohibited, since in the 90s of the last century a sharp decline in the population began. Commercial fishing has hit an ecosystem that now takes decades to recover. Black varieties are produced only in specialized fish farms.

Red caviar is a commodity of more mass consumption, but it is also very valuable and useful. It is used in the preparation of various dishes, for decoration of festive tables. A high-quality product has a bright shade, a subtle characteristic aroma (it should not be harsh), and a dense grainy texture. Eggs float in a watery sediment, which increases their shelf life - juse. Juice should not account for more than 5% of the total product.

Manufacturers

1. "Russian caviar house" - the largest aquaculture in the Russian Federation with an impressive sturgeon population. The brand carefully monitors the quality of the goods produced, fish grows in the Vologda region in close to natural conditions.

2. "Roll" - Astrakhan fishery, which has been raising fish in cages and producing high-quality black caviar since 2007.

3. "Yaroslavsky" (this is the Gorkunov brand) is a large sturgeon fish factory. The fish are raised strictly in closed systems. The caviar is obtained by the slaughter method; salt is practically not used during conservation.

4. Rzhevsky fish breeding complex (TM "Gold of the Caspian Sea") is known for its tasty and high-quality low-salted bottomhole product. The company's delicacies appeared on the market in 2014, but have already gained popularity. Most of the series are not pasteurized, therefore they require delicate storage.

5. Volgorechenskoe economy is the oldest company in its industry, founded in 1974. To obtain a delicacy, the milking method is used, the final product contains a minimum of salt, there are no preservatives at all. Strict veterinary control is guaranteed.

The legal production of the leading caviar houses guarantees the transparency of the production and marketing structures. Supporting documentation is provided.

The main mining site black caviar (90% of world production) is the Caspian Sea. Production is also carried out in the Sea of \u200b\u200bAzov, the Black Sea region, the lower reaches of the Danube, the Amur region and in the Chinese province of Heilongjiang, in the territory of which the Amur flows.

There are three main types of black caviar according to fish producers: beluga, sturgeon and sevruga. The largest and most valuable is beluga caviar. Fish farmers distinguish six stages of roe maturity. Usually, the fourth stage goes for granular caviar, the third - for pressed, and the second - for yasty. In fish farms, maturity is determined by sampling small portions of caviar with a special probe.

In most commercial fish farms, caviar is harvested by selecting it by the "milking" method, cutting the oviducts and preserving the life of the females (the method of S. B. Podushki). Another method - "caesarean section" is laborious and does not allow working with large production batches of fish. The traditional method of obtaining caviar is the slaughter of female sturgeon fish, it is used when catching wild sturgeon fish, as well as in some farms.

Black caviar composition

Black caviar is almost 50% water. About 30% are proteins, 13% are fatty acids and about 5% are inorganic substances. This product is rich in vitamins B, C, E, PP, as well as vitamin D, which is not found in red caviar. Black caviar contains a large amount of polyunsaturated omega-3 and omega-6 fatty acids, as well as many minerals such as magnesium, zinc, calcium, iodine, sodium, silicon, iron and others.

The benefits of black caviar

First of all, black caviar is useful for health as a source of valuable (essential) amino acids and fatty acids. Omega-3 and omega-6 unsaturated fatty acids are essential for the normal functioning of the cardiovascular system. These compounds help to reduce the level of low density lipoproteins ("bad cholesterol") in the blood, thereby reducing the likelihood of developing atherosclerotic changes in the vessels. In addition, omega-3 and omega-6 polyunsaturated fatty acids have a regulating effect on metabolic processes in the body, strengthen the nervous and immune systems, and also have an anti-inflammatory effect and normalize blood pressure.

Black caviar will be beneficial for people with iron deficiency. Pregnant women are at increased risk of developing iron deficiency anemia, therefore, for expectant mothers, black caviar will be especially useful in view of its high iron content. Also during pregnancy, many women are deficient in calcium. As you know, calcium is absorbed by the body with the help of vitamin D.

Eating a lot of calcium-rich foods will be pointless if a pregnant woman is deficient in vitamin D. Black caviar contains a sufficient amount of this vitamin. Regular consumption of caviar (one small caviar sandwich per day) significantly improves the condition bone tissue... In addition, black caviar contains phosphorus, which is also necessary for the formation of bone tissue. Adequate intake of phosphorus in the body has a beneficial effect on work nervous system and helps to cope with conditions such as insomnia and mental fatigue.

Black caviar harm

The harm of black caviar is mainly due to the way it is preserved and stored. The product itself is practically harmless to humans, except for those cases when there is an individual intolerance to any components of caviar.

Black caviar is canned food, which contains a lot of salt. Therefore, its excessive use leads to a violation of the water-salt balance, which is harmful, especially for hypertensive patients and those suffering from chronic diseases kidneys.

In addition to salt, black caviar contains various preservatives and, possibly, flavor enhancers, which is also unsafe for human health.

In children, black caviar can contribute to the development of allergic reactions, since this product contains a large amount of protein.

How is black caviar made?

Stage one: the birth of a new life.

The selection of suitable female and male sturgeon takes place. They are placed in a special regime: the water temperature drops for 35-40 days from 24 degrees to 4-6 (this is the wintering regime), then rises to 16 degrees, and ovulation occurs within about 30 hours. The pituitary gland of a carp or bream is injected into the fish, then the peritoneum is cut with a small knife (in fish, the caviar is located directly in the abdominal cavity). With the help of a tube with a syringe at the end, eggs are taken from the females. In fact, the fish is milked like a cow. The caviar is mixed with the semen and transferred to trays.

Larvae appear 6-7 days after the start of incubation. They are aged for 2 weeks without feeding, feeding on their own protein. After 10 days, the larvae reach 700-800 mg in weight.

The sturgeon lives in salt water and reproduces in fresh water. In nature, production is very low: part of the eggs are devoured by fish, part dies due to ecology. For example, in our country, only 2% of fry reach the Caspian Sea.

The pituitary gland is an appendage of the brain that produces hormones that regulate growth, metabolism, and reproductive function. 1 gram of sturgeon pituitary gland costs $ 130-150, but it is very difficult to find it in a sturgeon head. The pituitary gland is dried, kept in acetone, ground into powder, then diluted with water and injected into the fish.

Stage two

After 4 months, the fry reach a weight of 150-160 grams and are transferred to a neighboring workshop, designed for 30 tons of sturgeon, that is, 8 thousand heads.

A hybrid of Russian and Siberian sturgeon weighs 10 kg by the age of 3. The Russian lags behind in growth (at 1.5 years, its weight is only 3.5 kg), but makes up for lost time at 4-5 years of age.

Process flow diagram of a closed water supply installation (RAS):

1. Pools with fish, dirty water from which goes to the cleaning unit. In addition to feces, fish excrete ammonia and carbon dioxide through their gills.
2. Cleaning unit:

• Drum mechanical filter that removes suspended matter: fish faeces and eaten food (if any)
• Biological filter, consisting of a polyethylene filler-substrate (small polyethylene wheels). Water passing through the filter is purified by bacteria from ammonia and nitrites,
• UV treatment, where water disinfection takes place,
• Aerial channel, where water is purified from carbon dioxide and saturated with oxygen by means of bubbling air,
• A pump that delivers clean and oxygenated water to fish pools. During the cleaning process, water is heated or cooled to the required temperature.

The control is automated, in different sections of the RAS there are oxygen level sensors, temperature sensors, water movement sensors. In the event of an emergency (pump stop, drop in oxygen level), an alarm is triggered and all necessary measures are taken to eliminate the problem.

Stage three

Here the fish lives until they die. You can already take caviar from it. Caviar is received all year round... The herd is examined every 3-4 months, during which time it turns from gray to black. Then the fish is pierced with a special tube and a few eggs are taken out to check the quality. If all is well, the fish is prepared for cutting.

Fourth stage: pre-sale preparation

The fish is washed, selected for breeding or for meat and caviar. If the fish is to be slaughtered, it is hit on the head with a hammer. Then the gills are removed, and the sturgeon is suspended by the tail to drain all the blood. Then it goes into processing. The fish is cut and caviar is taken out! Then the eggs are separated from the fat and films through the mesh.

Granular sturgeon caviar is not heat-treated, and its shelf life is very short. In nature, the sturgeon fishing season does not last all year round, so a problem arose: how to preserve the gastronomic quality of caviar for at least a few months.

Then the caviar is placed in a special jar and covered with a lid. The caviar is wrung out. To remove all moisture, the jar is still placed under a press. These are all technical packaging. Then they take out caviar from these jars and pack them into jars for stores.

Now comes the fun part. The prime cost of caviar when you get it from fish is only $ 10 per kg! The most expensive thing about caviar is a jar. Yes, all these beautiful glass jars are actually more expensive than the caviar itself. In the process of packaging and processing, caviar rises in price 10 times - an expensive preservative, expensive cans, which are ordered in Italy. At the exit from the factory, a kilogram of caviar costs $ 100. And then they sell it. The price for a wholesale buyer at a factory is on average $ 1000 per kilogram. Well, in our stores, caviar starts to cost already $ 3,000 - delivery, customs and store promotion.

Types of sturgeon black caviar

It is curious that in reality, real black caviar is not absolutely black in color, but rather the opposite: the lighter the caviar, the more valuable it is. Sturgeon caviar differs in chemical composition and by a number of other properties: the size and color of the eggs, the strength or elasticity of their shells, and, of course, to taste.

Each type of caviar has its place in the “caviar hierarchy”, and therefore, its price. This is due, first of all, to the rarity or, conversely, the multiplicity of this or that individual. However, in the conditions of artificial reproduction of sturgeon, the factor of rarity is leveled by human activity, therefore, some producers do not observe the price gradation, in which, for example, sevruga caviar should be cheaper. In our opinion, this is quite fair, because each type of caviar has its own advantages and its own connoisseur.

1. The first place belongs to beluga caviar. This fish is the largest of the sturgeon and the most valuable. Previously, it was famous for its size - it could reach 6 meters in length and weigh over 600 kilograms - but, unfortunately, in modern conditions in wildlife this fish is not able to grow to this size. More than 25% of the beluga's weight comes from caviar. Beluga females reach sexual maturity around the age of twenty-five and may not spawn every year. The life span of a beluga can be over 100 years.

Due to the huge size of individuals, beluga caviar is usually larger than that of other sturgeon fish, it is valued above all for its large eggs (up to 3.5 mm) and a thin shell. Caviar color can range from light gray to almost black. The lightest caviar is the most expensive, although the taste, which experts describe as "the subtle scent of the sea," should not be color-dependent.

1. The sturgeon ranks second. In length, the sturgeon can grow up to 2 meters and weigh up to 200 kilograms, although usually adult fish weigh from 20 to 80 kilograms. Life expectancy is from 60 to 80 years. Sturgeons reared in the warm waters of fish hatcheries reach sexual maturity at the age of 8-10 years. Even young sturgeon eggs are large and mostly dark golden in color. Sturgeon caviar can be completely different in color: from dark gray to dark brown and gold. As the fish age, the color of the caviar changes to a light amber, and it acquires an extremely subtle smell, described as "nut and cream".
2. The third place is given to sevruga. This is the smallest of the commercial sturgeon fish. It rarely reaches a length of 1.5 meters and weighs, as a rule, no more than 25 kilograms. The female sevruga begins to lay eggs earlier than other fish of the sturgeon family, at the age of 7 to 10 years, while it is believed that her caviar is most delicious at the age of 18 to 22 years. The weight of caviar is 10-12% of the weight of the fish. Sevruga caviar is gray-black, eggs are small and neat. Connoisseurs appreciate it for its unique, incomparable taste.
3. Despite the fact that sterlet caviar is not included in the "royal hierarchy" at all, the caviar of this fish is worthy of recognition by lovers of black caviar. Its small eggs of dark gray color have a delicate characteristic taste.

Types of caviar by maturity and processing

• Grainy... For the production of granular caviar, only the best mature sturgeon caviar is used. Eggs should be strong, resilient, uniform in size and color. Such caviar is dry salted. Granular caviar consists of whole eggs that are easily separated from each other.
• Pasteurized... Pasteurized granular is salted dry. Caviar is packaged in glass jars, after which they are hermetically sealed and heat treated - pasteurized. The main purpose of pasteurization is to increase the shelf life of the product. Pasteurized caviar can be stored for up to 24 months without losing nutritional and useful properties... As a result of heat treatment, the shell of the eggs becomes tighter, and the taste is less bright. Such caviar is popular with people who do not really like seafood with a pronounced fishy flavor.
• Yastichnaya... The yastyk is the natural shell in which the eggs are located. The roe roe is salted right in it, cutting the roe into strips and immersing them in hot brine. This is the cheapest type of black caviar. It is often oversalted. It is quite difficult to find roe caviar on sale: due to low demand, it is practically not produced.
• Pausnaya... For the production of pressed caviar, caviar is used that is not suitable for the production of granular. This caviar, unlike granular and pasteurized caviar, is salted in hot brine, after which it is usually dried and pressed to make a homogeneous mass. Note, however, that some manufacturers are abandoning traditional briquettes in favor of glass containers.

Types of caviar by packing type

• Packaged... The caviar is packed in glass or tin jars. Canned caviar is the best, it has a delicate but pronounced taste and a pleasant texture.
• By weight (barrel). Bulk caviar is most often a homemade product, and you can find it in the markets or at dubious sellers. Barrel caviar has a coarser texture, it is often improperly processed, and the rules for its storage are not always followed. In addition, for better preservation, harmful preservatives are often added to bulk caviar, which affects not only the taste, but also the quality of the product. We do not recommend purchasing such caviar.

How to choose caviar correctly?

1. Price... Black caviar is never cheap. Fair price - from 2500 to 4000 rubles per 50 grams, depending on the variety. Caviar is usually packed in larger jars or in special hermetic packaging - as a rule, the weight is 120-125 grams. A standard package of pressed caviar costs 5,000–7,000 rubles. If you see caviar, which costs much less, do not even hesitate - they want to deceive you.
2. Manufacturer... For many years, black caviar was mined at sea - mainly in the Caspian. However, today sturgeon are bred in aquaculture enterprises. Uncontrolled fishing in natural water bodies is too heavy a load on the ecosystem. Nowadays, caviar is mainly obtained from fish raised in captivity, and the females after the extraction of eggs do not die, as before - special technologies allow you to get caviar in a gentle way. Today, there are about 10 large aquaculture farms in Russia. Most often the shops sell Astrakhan caviar (Raskat, Beluga), Vologda (Russian Caviar House), Volgorechenskaya (Volgorechenskoe fish farm).
3. Container and accompanying documents... Black caviar is sold in glass and tin cans. Glass packaging will allow you to immediately assess the type of caviar, its color and grain size. Keep in mind that pasteurized caviar in a glass jar can be stored for no more than 24 months, and pressed caviar - 8-9 months. It is more difficult to check the quality of caviar in a tin container. Experts recommend shaking the jar - if the caviar inside "dangles", if there is a feeling that the jar is half filled with liquid, return it to the shelf - this is low-quality caviar. Black caviar must be certified. The accompanying documents, which must be provided by a bona fide manufacturer, speak of the high quality of the product. They must state that black caviar comes from aquacultured sturgeon and that it has a CITES permit.
4. Appearance... Some people think that the blacker the caviar, the better it is. But in reality, the opposite is true - caviar with light grain is more appreciated. The color of high-quality mature caviar ranges from silvery black to gray-brown. Black caviar is smaller than red caviar, but the size of the eggs may vary. The larger the grain, the older the fish was, and therefore black caviar with large eggs is valued higher - it is more rare. It is not only the size but also the quality of the grain that matters. Eggs should be whole, not dented, of the same size.
5. Taste and smell... Quality black caviar has a very faint odor that most people almost cannot pick up. A strong, bright fishy smell is a sign of fake or tainted caviar. The taste of real black caviar is gentle, slightly salted. An excess of salt and a pronounced bitter taste is a very bad sign. You should not eat such caviar at all if your health is dear to you. The best black caviar has a rich taste with a creamy nutty flavor, and bitterness, if present, should be barely noticeable - this is a sign of the highest quality caviar. It is not enough to choose the best black caviar - it must also be served correctly so as not to spoil the taste.

There are two serving traditions: Russian and European. According to the Russian tradition, caviar is served in large porcelain or glass vases, from where it is laid out on plates with a silver spatula. In Europe, black caviar is served in special small caviar bowls - vases installed in containers filled with crushed ice (this way the caviar stays cold longer). A mother-of-pearl or bone spoon is served to the caviar, but by no means a metal spoon - caviar does not coexist well with base metals.

Black caviar producers in Russia

Fish-making company "Diana" (brand "Russian Caviar House")

The largest and very first aquaculture in Russia with the largest sturgeon population in all of Europe. Differs in an extremely serious approach to quality control. The fish is grown in the running water of the Suda River in an ecologically clean area of \u200b\u200bthe Vologda Oblast. The conditions are as close to natural as possible. They do not use hormones or feed containing GMOs, and caviar is produced sparingly alternative methodwhich does not kill the fish. Among the clients of the Russian Caviar House are the Administrative Department of the President of the Russian Federation, Lukoil, Gazprom, Russian Railways and other major companies.

"Roll"

The fishery is located in the Narimanov district of the Astrakhan region, 45 km from Astrakhan. The temperature and composition of the water in which sturgeons live are as close to natural ones as possible. The company has been engaged in fish farming and production of high quality black caviar since 2007.

"Yaroslavsky" (brand "Gorkunov")

The sturgeon fish factory located in Yaroslavl region, produces caviar by the slaughter method. The fish is raised in a technologically advanced closed system in purified water. Each batch of caviar is carefully controlled. To maintain the best taste, a minimum amount of salt is used in the production of caviar.

Rzhevsky fish breeding complex (brand "Gold of the Caspian")

The company started producing caviar quite recently, in 2014. The Rzhevskiy fish-breeding complex produces light-salted sturgeon caviar by the slaughter method. The main lines of caviar are not pasteurized and require special storage conditions.

Volgorechenskoe fish farm

One of the oldest enterprises of this kind in Russia - the production of black caviar began here in 1974. The caviar is obtained by the milking method. No preservatives are used in the production of the product, only caviar and a small amount of salt. Both the fish and the final product are subject to veterinary control.

How much does a kilogram of black caviar cost?

Regardless of all the parameters considered, high-quality black caviar is an elite expensive product. At the moment, a kilogram of black caviar in Moscow can be purchased at a price of 40,000 to 90,000 rubles. For comparison, the same amount of red caviar salmon fish will cost from 2500 rubles, that is, ten times cheaper. Nevertheless, the price of black sturgeon caviar in Russia cannot be called excessive: in Europe and the USA, the cost of this delicacy starts at two thousand dollars per kilogram.

Beluga caviar price

Beluga caviar is the most rare view "Black gold", so it is quite difficult to buy it in stores and it is expensive. So, the price of 100 grams of beluga caviar can fluctuate. from 10,000 to 20,000 rubles, and the kilogram - up to 150,000 rubles.

Black sturgeon caviar price

As already mentioned, sturgeon caviar is one of the most valuable black species. The price for it starts from 45 000 rubles per 1 kilogram, and this cost is relevant only for large packaging (500-1000 g). A small one-hundred-gram jar will cost at least 5,000 rubles, that is, already 50,000 rubles for 1 kg. If we talk about black sturgeon caviar the highest categoryreceived from an individual not less than 15 years old, then its price will be already from 60,000 rubles for 1 kg or 7000 rubles for 100 grams.

How much does a kilogram of black sevruga caviar cost?

Sevruga caviar will cost a gourmet in Moscow from 50,000 rubles per kilogram for large packaging, and a small jar of 100 grams will cost from 6000 rubles.

How much does sterlet caviar cost?

The cost of sterlet caviar is slightly lower than that of sturgeon - from 40 thousand rubles per kilogram. Small packing of black caviar will cost more: the price will be at least 4500 for 100 grams.

Caviar production technologyThis technology implies the production of caviar by the slaughter method, the use of a minimum amount of salt and canning without pasteurization. Comparison of technologies for the production of black caviar

Thanks to the applied technologies we produce caviar all year round... Therefore, even in winter, you can enjoy the taste of fresh, real black caviar.

All fish undergo a two-month cleaning in running water to eliminate foreign odors and improve the quality of caviar.

Raw materials and materials used for the manufacture of our granular caviar, in terms of safety, comply with the rules, norms and hygiene standards in force in the territory of the Russian Federation.

"From egg to egg" technology

The plant operates in a closed caviar production cycle. We distribute the obtained fry into two types - for slaughter and for broodstock. The former are raised to obtain caviar for sale, the latter to replenish the herd.

This technology makes it possible to replenish the sturgeon population.

Detailed scheme of caviar production and fish farming on the territory of the plantLive caviar fish from the wintering complex is fed to the sink and then to the operating table to remove the ovaries. The percentage of obtained slaughter eggs usually does not exceed 9 - 11% of the fish weight. The roe from each fish is collected in a separate vase and transferred through the transfer window to the caviar shop for further processing.

Fish after slaughterThe yasties are weighed during transfer. After weighing, the caviar is sorted by maturity, color, size of eggs, shell strength, smell, and taste. Next, the yasties are pushed through a screen to free them from the films.

Caviar "grain" is washed in clean chilled water with a temperature of 5 ° C to 10 ° C to remove blood clots, burst eggs and pieces of films. The washed caviar is quickly transferred to a sieve and placed to drain the water, and then transferred to the ambassador.

Punching holes through a screen to free them from filmsFor salting caviar, we use a salt mixture with a food additive Liv-1 (including E200). Salt for each portion of caviar is weighed separately. Spawn Master Installs salt dosage in the range from 3 to 3.8%.

Caviar Ambassador After salting, caviar is immediately packed in glass or lacquered metal jars. Caviar-filled cans are hermetically sealed on a vacuum sealer.

Then the cans with caviar are inspected, and after wiping and labeling, they are sent to the package.

On the bottom of each jar is a label containing the mandatory information:

• Downhole sturgeon caviar
• Unpasteurized aquaculture products
• Ingredients: caviar, salt, food additive "liv-1 (including E200)"
• Net weight: from 30 to 1000 grams
• Nutritional value per 100 g of product: protein - 28 g, fat - 14 g, calorie content - 238 kcal
• Manufactured and packaged (decade, month, year)
• Expiration date -8 months. At storage temperatures from 0 to -4 degrees C
• Vacuum packed.
• TU-9264-001-82711564-12

Caviar packaging is carried out in thermo boxes with re-lining with gaskets to prevent damage to the hermetic integrity of cans with caviar.

In case of delivery by courier service, cold plates are placed in a thermo box with cans of caviar to maintain a low temperature during transportation.

Beluga is an anadromous fish of the sturgeon family, the largest freshwater fish (the weight of the largest specimens caught reached one and a half tons) and long-lived (can live up to 100 years). Caspian beluga females reach sexual maturity at 16-27 years. The fertility of the beluga, depending on the size of the female, ranges from 500 thousand to a million eggs. By the way of feeding, the beluga is a predator that feeds mainly on fish. In the sea it feeds mainly on fish (herring, sprat, gobies, etc.), but does not neglect mollusks either. Beluga caviar is distinguished by its large size and gray color. It is considered the most valuable of all types of sturgeon caviar.

Sturgeon (Siberian, Russian)

Sturgeon is a freshwater and anadromous fish of the sturgeon family. Distributed in Europe and North Americabut the greatest species diversity found in Russia. The sturgeon reaches 3 m in length, and its weight can reach 200 kg. Almost all 17 existing sturgeon species are listed in the Red Book. In the spring, the sturgeon comes out of the seas to the rivers to throw eggs, some species also in the fall to spend the winter in hibernation here. Sturgeon is a bottom fish that feeds on fish, mollusks, worms, etc. The amount of caviar obtained from a sturgeon can range from 1/6 to 1/3 of the weight of the fish. Meat of all types of sturgeon is very tasty and healthy, but sturgeon caviar is of the greatest value.

Stellate sturgeon

Sevruga is a valuable anadromous fish of the sturgeon family that lives in the basins of the Caspian, Black and The Azov seas... It occurs at a depth of up to 100 m. The maximum recorded body length is 220 cm, and its weight is 80 kg. It differs from other sturgeon fish species primarily by its highly elongated nose. Like all sturgeons, stellate sturgeon is a long-liver among freshwater fish: the maximum recorded age is 41 years. Sevruga can form hybrids with two species of sturgeon close to it - sterlet and thorn. The main food for stellate sturgeon in the Caspian is the Nereis worm and crustaceans. The Azov stellate sturgeon feeds on worms, amphipods, mysids and small fish.

Sterlet

Sterlet is a freshwater fish of the sturgeon family. Body length - up to 1.25 m, weight - up to 16 kg (usually less). Distributed in all rivers of the European part of Russia and Siberia. Differs from other sturgeon in earlier onset of sexual maturity. The sterlet feeds mainly on mosquito larvae, amphipods, caddis flies, large sterlet can feed on mollusks, leeches, and fish. In the fall, the sterlet lies in deep sections of rivers and becomes inactive. The sterlet is very whimsical to the conditions of existence, and therefore it can be considered a kind of indicator of the level of purity of water - it will not live in a dirty and oxygen-poor reservoir.