FAQ

Should the caviar be frozen?

No, you should not freeze the caviar but strictly keep it under the temperature of -4°~ -2°C.

How long can the caviar be kept after opening?

We suggest finishing the caviar immediately after opening. But if unfinished, it should not be kept longer than 48 hours.

Why would caviar be called “black caviar”?

It is because real caviar comes from the roe of sturgeon. Black caviar is very rare and has a finer taste and richer nutritional values. Other roes which are not from sturgeons are lower class products.

Are there different types of black caviar?

There are three traditional types of black caviar. The first type is from Beluga, which is the rarest. The second type is from Ossetra and the third is from Sevruga.

In what colour should black caviar be?

The colour of black caviar is very rich. Depending on the type of black caviar, its colour may range from glossy black to golden, frequently with a tone of brown, dark-green or light grey colour.

Is it true that black caviar is the most expensive?

No, the most expensive types of caviar are the golden caviar from Ossetra and platinum caviar from Beluga.

What is the concentration of salt in the caviar?

In order to preserve the taste and extend the preservation time of the caviar, the minimum concentration of salt should be 3%.

At what age does a sturgeon start spawning?

From the age of six, a sturgeon can start spawning. But most of them start at the age of eight to nine.

How to transport caviar?

During transportation, the caviar must be kept under the temperature of -4°~ -2°C in the thermopack with cooling bags in it. Before travelling, you just need to place the caviar with cooling bags into the thermopack. In this way, its quality can be kept in the optimal condition.