We open a business for growing sturgeon and extracting black caviar. Caviar from the manufacturer Black caviar legally

Igor Ermachenkov

Banks with black caviar have long become a luxury item - their price tags in locked supermarket cabinets scare away even the middle class. The price is a reflection of the catastrophic state of the sturgeon population, which is hunted by poachers, earning billions on this literally black market. At the same time, sturgeon can be successfully raised in captivity, without a threat to life, "milk" once every two years, legally getting caviar. Thus, the fishery in the Vologda region became a legal supplier of a delicacy for the Kremlin and the International Space Station.

Cages with precious sturgeon, standing in the river with the beautiful name Voron, do not freeze even in severe frost thanks to the warm waters of the Cherepovetskaya State District Power Plant. Beluga, Kaluga, stellate sturgeon, sterlet and other sturgeon caviar are fed here. "Black gold" can be obtained every two years, one "milking" brings caviar for about 100 thousand rubles. After "milking", which comes with surgical precision, the fish, alive and healthy, is released back into the pond. In contrast to the traditional way of obtaining caviar - catching and slaughtering fish, which could give offspring for decades.

Sturgeons are grown on the farm using a closed cycle technology: caviar is obtained, fertilized, fish fry are grown, which, in turn, again caviar. The caviar-producing fish, or, as they say here, the broodstock, is the main asset of the enterprise. Therefore, the females are given an ultrasound scan to understand her readiness to release eggs, and first of all, specialists with a veterinary education are hired, and only secondly - with fisheries. Each fish on the farm has a chip that is sewn into the fin, and it allows not only to track the history of its “milking”, but also to determine which sturgeon caviar is in the jar.

“Any manipulation with fish is stressful for her. If wild fish were “milked”, then a third would probably die of a heart attack. But our fish knows a person from birth, even as a fry gets used to being fed, therefore She doesn’t have a deadly shock. The fish spends several minutes outdoors without consequences, while the caviar is taken from it,” explains Alexander Novikov, head of the Russian Caviar House company, who created a sturgeon farm in the Vologda region.

According to him, just five years ago, the mortality rate of fish during caviar sampling was on average 20-30% in the industry, but on the farm, thanks to sterility and proper care, this figure was reduced to 1-2%. Caviar obtained from "milked" sturgeons is no different from "wild" and even surpasses it in quality. Aquaculture, that is, "domesticated" fish, live in clean water, while the Volga is getting dirtier every year, and sturgeons, being bottom fish, dig, including in industrial bottom sediments.

Caviar for astronauts

Not far from the farm there is a production workshop where caviar is packaged and sent to stores. There are two types of caviar on the shelves: granular and pressed. If the first is the usual caviar in jars, then the second is a kind of concentrated dehydrated caviar. An ancient delicacy of Russian cuisine, mentioned in the works of Gogol and Gilyarovsky. It is these viscous sausages of caviar that are sent to the International Space Station for complete protein nutrition for both Russian cosmonauts and foreign astronauts.

“In addition to the Kremlin, we have other interesting buyers. Over the past four years, we have made three deliveries of caviar for the needs of the International Space Station. This is not ordinary granular, but very useful pressed caviar. The quality requirements for it are also cosmic, but we have mastered this technology. Cosmonauts are sent caviar in small jars, 20 grams, to pamper, and this is usually timed to coincide with the holidays, for example, on New Year's Day," Novikov says.

85% poaching

An exquisite gourmet feast is good when the caviar does not fall on the table from the belly of the beautiful beluga, cut open by a poacher's knife, of which there are negligibly few left in nature. However, unfortunately, this is still the case in most cases. According to the head of the company "Russian Caviar House" Alexander Novikov, who created a sturgeon farm in the Vologda region, up to 85% of the caviar on the market is poached. At the same time, it is impossible to distinguish a can of illegally obtained caviar from the outside - an elite product is packaged beautifully. And it's not just about the ethical side of the issue, poaching caviar can be dangerous, since it's impossible to trace its origin.

"The main poaching region is not the Astrakhan region, but Dagestan. As for marketing, the poached caviar is mainly sold either under the floor or in the markets. Also, part of the poached products goes according to documents as aquaculture and thus ends up in retail trade. "You can't distinguish such a fake in a jar. Poachers take the same jar, make fake documents. The only way to protect sturgeons in the wild is to buy caviar from conscientious fish breeders," Novikov explains.

It is for this purpose that the Union of Sturgeon Breeders is being created in Russia, which will unite responsible producers and will contribute to the development of legislation aimed at the development of the aquaculture industry. Only enterprises that have confirmed their business reputation, high quality of goods and are responsible for the legality of each gram of caviar can become members of the union.

"The big problem is consumer awareness. I always ask rich people, 'Are you going to wear a stolen jacket? Not? So why are you eating stolen food, stolen by a poacher not even from you, but from your children?" After that, people come to understand, enlightenment. We need to reduce the demand for poached caviar, for this we are conducting the "Vote with a fork" campaign so that restaurant visitors and consumers of delicacies became more conscious and did not harm nature,” says Konstantin Zgurovsky, head of the marine program of the World Wildlife Fund (WWF) Russia.

Sturgeon rescue

The conservation of sturgeons and black caviar, one of the national symbols, is carried out at the state level. Back in 2002, Russia was the first country in the Caspian Sea to adopt a moratorium on commercial sturgeon fishing. And since January 1, Russia has achieved the accession of the Caspian states (Azerbaijan, Iran, Kazakhstan and Turkmenistan) to the moratorium on sturgeon fishing in the Caspian.

In addition, the rarest species of sturgeon, such as beluga and kaluga, have recently been considered especially valuable species of Red Book animals - their capture and sale is not subject to administrative, but to criminal liability. But little has been done, in order to preserve sturgeon in nature and legal black caviar on the tables, it is necessary to develop aquaculture, Zgurovsky believes.

According to him, the law on aquaculture adopted by the State Duma provides a legislative basis for its development. But it is also very important to have a mechanism for tracking the entire chain of origin of fish and caviar. Currently, all Russian fish farms produce about three thousand tons of sturgeon per year. With the adoption of a plan to support fish producers, which provides for the allocation of five billion rubles for the development of aquaculture, this figure could grow to 20-25 thousand tons per year by 2020. As for legal caviar, its volumes, according to Novikov, may increase from 25 tons in 2013 to 50-70 tons by 2020.

However, Aleksey Aronov, Executive Director of the Association of Production and Trading Enterprises of the Fish Market, notes that domestic aquaculture enterprises cannot actively develop due to the imperfection of the regulatory and legal framework, the lack of the necessary infrastructure, the planned zeroing of import duties on fish within the WTO, and so on.

"In total, 150 thousand tons of fish are artificially grown in the country, but the main volume - about 110 thousand tons - falls on less valuable carp species, the volume of farmed salmon last year was about 20 thousand tons, and sturgeon - about 3-4 thousand tons.

For comparison, neighboring Norway produces a million tons of aquaculture fish a year, supplying it to Russia. By developing aquaculture, it would be possible to completely squeeze out poaching caviar from the shelves and save beautiful sturgeons in the wild,” the expert says.

The main place of production of black caviar (90% of world production) is the Caspian Sea. Mining is also carried out in the Sea of ​​Azov, the Black Sea region, the lower reaches of the Danube, the Amur region and in the Chinese province of Heilongjiang, on the territory of which the Amur flows.

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

In most commercial fish farms, eggs are harvested by selecting them by “milking”, cutting the oviducts and keeping the females alive (S. B. Pillow method). 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, which is used when catching wild sturgeon fish, as well as in some farms.

Composition of black caviar

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 good for health as a source of valuable (essential) amino acids and fatty acids. Omega-3 and omega-6 unsaturated fatty acids are necessary for the normal functioning of the cardiovascular system. These compounds help 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 regulatory 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 useful for people with iron deficiency. Pregnant women have an increased risk of developing iron deficiency anemia, so black caviar will be especially useful for expectant mothers due to its high iron content. Also during pregnancy, many women experience calcium deficiency. As you know, calcium is absorbed by the body with the help of vitamin D.

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

Harm of black caviar

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 in cases where 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 people suffering from chronic kidney diseases.

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.

There is a selection of suitable females and males of sturgeon. They are placed in a special mode: the water temperature drops from 24 degrees to 4-6 degrees for 35-40 days (this is a wintering regime), then it 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 the 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. Caviar is mixed with sperm and transferred to trays.

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

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

The pituitary gland is a brain appendage that produces hormones that regulate growth, metabolism, and reproductive function. 1 gram of sturgeon pituitary gland costs 130-150 dollars, but it is very difficult to find it in a sturgeon head. The pituitary gland is dried, aged 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 sturgeons weighs 10 kg by the age of 3. The Russian lags behind in growth (at 1.5 years old, its weight is only 3.5 kg), but catches up at 4-5 years of age.

Technological scheme of the recirculating water supply installation (RAS):

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

• Drum mechanical filter that removes suspended particles: fish feces and uneaten food (if any)
• Biological filter consisting of a polyethylene filler-substrate (small polyethylene wheels). Water, passing through the filter, is purified with the help of bacteria from ammonia and nitrites,
• Ultraviolet treatment, where water disinfection takes place,
• Aerochannel, where water is purified from carbon dioxide and saturated with oxygen by means of air bubbling,
• A pump that delivers clean and oxygenated water to fish tanks. Water in the cleaning process is heated or cooled to the desired 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, oxygen level drop), an alarm is triggered and all necessary measures are taken to eliminate the problem.

Stage three

Here the fish lives until its death. You can already take caviar from it. Caviar is obtained 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 ready for cutting.

Fourth stage: pre-sale preparation

The fish is washed, selected for reproduction or for meat and caviar. If the fish is intended for slaughter, it is hit on the head with a hammer. Then the gills are removed, and the sturgeon is hung by the tail to drain all the blood. Then it goes to processing. They cut the fish and take out the caviar! Then, through the grid, the eggs are separated from fat and films.

Grained sturgeon caviar is not subjected to heat treatment, 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 qualities 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 squeezed out. To remove all the moisture, the jar is placed under the press. It's all technical packaging. Then caviar is taken out of these jars and packaged in jars for stores.

And now the most interesting. The cost of caviar when you get it from fish is only 10 dollars per kg! The most expensive thing in 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 becomes 10 times more expensive - an expensive preservative, expensive cans that are ordered in Italy. At the exit from the factory, a kilogram of caviar costs $100. And then they sell it. The price for the wholesale buyer at the factory is on average $1,000 per kilogram. Well, in our stores, caviar starts to cost $ 3,000 already - delivery, customs and promotion of stores.

Types of sturgeon caviar

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

Each type of caviar has its own place in the “caviar hierarchy”, and, consequently, its own price. This is explained, first of all, by the rarity or, conversely, by the abundance of this or that individual. However, under the conditions of artificial reproduction of sturgeon, the rarity factor is leveled by human activity, so some producers do not follow the price gradation, at which, for example, sturgeon caviar should cost less. 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 sturgeons 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 the wild, this fish is not able to grow to such a size. More than 25% of the beluga's weight is caviar. Beluga females reach sexual maturity at about twenty-five years of age and may not spawn every year. The life expectancy of a beluga can be over 100 years.

Due to the huge size of the individuals, beluga caviar is usually larger than that of other sturgeon, it is valued above all for its large eggs (up to 3.5 mm) and a thin shell. The color of caviar can vary from light gray to almost black. The lightest caviar is the most expensive, although the taste, which experts describe as “the delicate aroma of the sea,” should not depend on color.

1. The second place is occupied by sturgeon. 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 grown in the warm waters of hatcheries reach sexual maturity already at the age of 8-10 years. Even in young sturgeons, the eggs are large and mostly of a dark golden hue. The color of sturgeon caviar can be completely different: from dark gray to dark brown and gold. As the fish ages, the color of the caviar changes to a light amber, and it acquires an extremely subtle smell, described as "nut with cream".
2. The third place is given to stellate sturgeon. This is the smallest of the commercial sturgeon fish. It is rare when it reaches a length of 1.5 meters and weighs, as a rule, no more than 25 kilograms. The female stellate sturgeon begins to lay eggs earlier than other sturgeon fish, at the age of 7 to 10 years, while it is believed that her caviar is the most delicious at the age of 18 to 22 years. The weight of caviar is 10-12% of the weight of the fish. Stellate sturgeon caviar is gray-black, the 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, caviar of this fish is worthy of recognition by black caviar lovers. Its small dark gray eggs have a delicate characteristic taste.

Types of caviar by degree of maturity and processing

• grainy. For the production of granular caviar, only the best mature sturgeon caviar is used. Eggs should be strong, elastic, uniform in size and color. Such caviar is salted in a dry way. Grained caviar consists of whole eggs, easily separated from each other.
• pasteurized. Pasteurized granular is salted in a dry way. Caviar is packaged in glass jars, after which they are hermetically sealed and subjected to heat treatment - 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 its nutritional and beneficial properties. As a result of heat treatment, the shell of the eggs becomes tighter, and the taste becomes less bright. Such caviar is liked by people who do not really like seafood with a pronounced fishy flavor.
• Yastichnaya. The yastik is the natural shell in which the eggs are located. The ovary caviar is salted right in it, cutting the ovaries into strips and immersing them in hot brine. This is the cheapest type of black caviar. It is often oversalted. It is rather difficult to find caviar on sale: due to low demand, it is practically not produced.
• Pressed. For the manufacture of pressed caviar, caviar is used that is not suitable for the production of granular caviar. This caviar, unlike granular and pasteurized, is salted in hot brine, after which it is usually dried and pressed to form a homogeneous mass. Note, however, that some manufacturers are abandoning traditional briquettes in favor of glass containers.

Types of caviar by type of packaging

• packaged. Caviar is packaged 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 product prepared in an artisanal way, and you can find it in the markets or from dubious sellers. Cask caviar has a coarser texture, it is often processed incorrectly, and the rules for its storage are not always followed. In addition, for better preservation, harmful preservatives are often added to bulk cask caviar, which affects not only the taste, but also the quality of the product. We do not recommend purchasing such caviar.

How to choose the right caviar?

1. Price. Black caviar is never cheap. A fair price is from 2500 to 4000 rubles per 50 grams, depending on the variety. Pressed caviar is usually packaged in larger jars or in special sealed 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 that is much cheaper, 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 sturgeons are bred in aquaculture enterprises. Uncontrolled fishing in natural waters is too heavy a burden for the ecosystem. Nowadays, caviar is mainly obtained from fish raised in captivity, and females do not die after caviar extraction, as before - special technologies make it possible to obtain caviar in a gentle way. Today in Russia there are about 10 large aquaculture farms. The stores most often sell Astrakhan caviar (“Roll”, “Beluga”), Vologda (“Russian Caviar House”), Volgorechenskaya (“Volgorechenskoye Fish Farm”).
3. Container and accompanying documents. Black caviar is sold in glass and tin cans. Glass packaging will allow you to immediately evaluate 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 tin containers. 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 poor-quality caviar. Black caviar must be certified. The high quality of the product is evidenced by the accompanying documents, which must be provided by a conscientious manufacturer. They must state that the black caviar is 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 grains is more valued. The color of high-quality mature caviar is from silver-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. Not only the size is important, but also the quality of the grain. Eggs should be whole, not rumpled, of the same size.
5. Taste and smell. Quality black caviar has a very faint smell that most people can hardly detect. A strong, bright fishy smell is a sign of fake or spoiled caviar. The taste of real black caviar is delicate, lightly salted. Excess salt and a pronounced bitter taste is a very bad sign. Such caviar should not be eaten at all if your health is dear to you. The best black caviar has a rich taste with creamy and nutty notes, 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 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 set in containers filled with crushed ice (so the caviar stays cold longer). Caviar is served with a mother-of-pearl or bone, but in no case a metal spoon - caviar does not coexist badly with base metals.

Producers of black caviar in Russia

Fishery company "Diana" (brand "Russian Caviar House")

The largest and very first aquaculture in Russia with the largest number of sturgeons in all of Europe. It has a very serious approach to quality control. The fish is grown in the running water of the Suda River in an ecologically clean region of the Vologda Oblast. The conditions are as close to natural as possible. No hormones or GMO feed are used here, and the caviar is obtained by a gentle alternative method that does not entail the death of fish. Among the clients of the Russian Caviar House are the Administration 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 as possible. The company has been raising fish in cages and producing high quality black caviar since 2007.

"Yaroslavsky" (brand "Gorkunov")

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

Rzhevsky fish-breeding complex (brand "Caspian Gold")

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

Volgorechensk fishery

One of the oldest enterprises of this kind in Russia, the production of black caviar began here in 1974. Caviar is obtained by the milking method. No preservatives are used in the production of the product, only caviar itself and a small amount of salt. Both the fish and the final product undergo 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 bought at a price of 40,000 to 90,000 rubles. For comparison, the same amount of red salmon caviar will cost from 2,500 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 from two thousand dollars per kilogram.

Beluga caviar price

Beluga caviar is the rarest type of "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 kilograms up to 150,000 rubles.

Price for black sturgeon caviar

As already mentioned, sturgeon caviar is one of the most valuable types of black caviar. The price starts from 45 000 rubles per 1 kilogram, and such a cost is relevant only for large packaging (500–1000 g). A small 100-gram jar will cost at least 5,000 rubles, that is, already 50,000 rubles per 1 kg. If we talk about black sturgeon caviar of the highest category, obtained from an individual of at least 15 years of age, 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 sturgeon caviar cost?

In Moscow, stellate sturgeon caviar will cost a gourmet from 50 000 rubles per kilogram with 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 packaging of black caviar will cost more: the price will be at least 4500 for 100 grams.

In the process of obtaining and processing, our sturgeon caviar is sorted according to organoleptic characteristics (color, size, taste, grain elasticity), as well as according to the method of preparation. The salt content in granular caviar is the same, but in different types and varieties it is felt differently. Black caviar goes on sale under the following trademarks:

Pasteurized granular caviar



In 2018, we improved the technology for the production of the Standard variety, as a result of which the differences between the varieties became almost indistinguishable, and the separation of pasteurized sturgeon caviar into varieties became impractical.

Unpasteurized granular caviar

Caviar variety / Characteristics
Grain size	medium (1.5–2 mm)	medium and large (2-3 mm)	medium and large (2-3 mm)
grain color	dark gray to black	gray to brownish	dark gray to brownish
The taste of caviar	tender caviar, slightly salted		full-bodied, with a slight bitterness
Appearance	shiny, with a translucent shell, slightly moist		silky texture, delicate translucent sheath

Varieties "Classic", "Premier" and "Imperial" differ from each other in the age and size of the fish from which the caviar was obtained. A special difference between the Imperial variety is that only caviar from fish over 15 years old is used for its preparation.

For its manufacture, the brine method is used (salting in brine) at a temperature of 40 ° C, after which the caviar is pressed into a homogeneous mass. Pressed caviar is made on pure salt, the content of which is not more than 5%. It is not divided into varieties, however, our assortment includes two types of pressed caviar.

Astrakhanka	Pressed sausage
pasteurized	unpasteurized

The consistency of pressed caviar in the sausage casing is firmer than that of Astrakhanka pressed caviar.

CAVIAR BY TYPE OF FISH GROWN IN OUR AQUACULTURE

Caviar differs not only in the methods of preparation and extraction, but also in the types of fish.

Type of fish / Characteristics	Grain size	grain color	Taste
Sturgeon	medium and large (1.5-3 mm)	gray to dark bronze or black	delicate caviar, with characteristic notes of nuts and cream
stellate sturgeon	medium (1.5 - 2 mm)	brownish to black	pronounced, with hints of nuts and cream
Bester	medium and large (2-3 mm)	from silver gray to anthracite shades	bright caviar, oily, close to the taste of beluga caviar
Sterlet	small (1-1.5 mm)	light brown to dark gray	subtle, with "marine" notes




• 

  Beluga caviar is considered to be the most valuable and best caviar. Beluga is an amazing fish that can reach huge sizes and live up to the age of 100 years. Unfortunately, in modern conditions this is almost impossible, and it is this species that is now the least common, and its caviar is the rarest and most expensive.

  Now in aquaculture farms, both purebred sturgeons (Russian sturgeon, Siberian sturgeon) and their hybrids are bred: Russian-Lena sturgeon, stellate sturgeon with sterlet, Amur sturgeon and Kaluga. Caviar from "pure" sturgeon breeds is considered more valuable and tasty. The second factor is age: the older the fish, the better (and larger) the caviar from it. For example, in our assortment such caviar is produced under the brand name "Imperial". As for the type of caviar, this is rather a matter of taste, since many find the taste of the smallest and least valuable sterlet caviar the most attractive.

  
  

  Products under the Russian Caviar House brand name are real black caviar from the leader of the caviar market in Russia. Currently, the breeding of sturgeon in order to obtain caviar has become widespread. However, the vast majority of fish farms use closed-cycle reservoirs, which does not have the best effect on the taste of caviar. Our sturgeon breeding farm is located on the Suda River, in an ecologically favorable region of the Vologda Oblast, the fish is kept in cages in running water, in conditions as close to natural as possible. Therefore, the taste of our black caviar is pure, without discrediting shades or aftertastes. Thanks to the use of life-time caviar production technology, our broodstock is the oldest in Russia, some individuals are over 15 years old, and the older the fish, the tastier and more valuable its caviar.

  At the production enterprise "RTF Diana", which is part of the Group of Companies, a food safety management system (FSMS) has been implemented and is successfully operating in accordance with the requirements of ISO 22000, the FSSC 22000 certification scheme, a recognized organization - the Global Food Safety Initiative (GFSI). Annually, an independent inspector of the Russian branch of DQS GmbH conducts an audit. Therefore, our black caviar is a guaranteed environmentally friendly and safe product.

  One of our key advantages is the consistently high quality of products for many years, which is annually confirmed by diplomas and awards.

  Red caviar under our brand is caviar, the place of extraction and harvesting of which is Kamchatka and Sakhalin. Red caviar is packaged at our production facility in Moscow, after mandatory preliminary selection for organoleptic parameters and laboratory testing for food safety.

  
  

  At the moment, a kilogram of black caviar can be bought in Moscow and St. Petersburg at a price of 40,000 to 90,000 rubles.

  The price for legal sturgeon caviar starts from 45,000 rubles per 1 kilogram, and such a cost is relevant only for large packaging (500 - 1,000 g). A small 100-gram jar will cost at least 5,000 rubles, that is, already 50,000 rubles per 1 kg (if you do not take into account special offers and promotions of suppliers). The price of black sturgeon caviar of the highest category, obtained from individuals of at least 15 years of age, will already be from 70,000 rubles per 1 kg.

  The cost of black caviar also depends on the type of caviar: sterlet caviar is cheaper than sturgeon caviar, and beluga caviar - the most valuable and rare today - will cost one and a half to two times more than classic sturgeon caviar.

  
  

  There are two main components that determine the high cost of real (natural) black caviar.
  1. This is a valuable food product with unique taste qualities, which has no analogues.
  2. This is a rather rare product, the production of which now involves large investments.
  Indeed, the current cost of the delicacy is bewildering, some even accuse manufacturers of artificially inflating prices. In fact, the explanation for the current situation is simple: as long as a person got caviar from the wild, and the volumes of natural resources seemed inexhaustible, the cost of black caviar included, in fact, only the costs of catching fish, salting, packaging caviar and its transportation. Now the fish have to be grown, which is associated with huge costs. Moreover, the sturgeon is extremely difficult to breed and keep. To obtain caviar, a female sturgeon must reach sexual maturity, which is at least 6–9 years old. All this time, it is necessary to bear the risks of not only her death or illness, but also the costs of feeding and maintaining. However, despite the high price, the result is worth it: we can eat caviar of the highest quality and without harm to the environment.

  
  

  Given the effect of the moratorium on the extraction of caviar from the wild, which has been in force since 2007, it does not matter where the caviar aquaculture farm is located. The aquaculture of the Russian Caviar House is located in an ecologically clean area without industrial enterprises, which has the best effect on product quality.

  The stereotype has historically taken root that “real” black caviar is only “wild” and only Astrakhan. Once upon a time it was. But today the situation has changed, and the Astrakhan region holds the sad first place in terms of the number of poached caviar sold through aquaculture farms. More than 70% of such products are of poaching origin: many Astrakhan companies do not hesitate to buy caviar from poachers and pass it off as produced under their own brand.

  In addition, the ecological situation in the Caspian Sea is also deplorable, which calls into question the beneficial properties of Astrakhan caviar.
  

  
  

  Some argue that in Russia caviar has long been “not the same”, but imported caviar from France, Iran, Canada and other countries is much tastier. We hasten to upset the “experts”: most often, foreign producers do not have experience in the production of this product, they do not know how many factors affect the taste of caviar when growing fish ... What can we say about the quality of such caviar if foreign producers have difficulties already at the stage of creation the basic element of aquaculture is the rearing of broodstock, i.e. sturgeon females?

  It should also be noted that among the imported black caviar, Chinese caviar is beginning to occupy an increasing share. Given the level of pollution in China's rivers and the general unfavorable environmental situation, as well as the lack of state quality standards for the production of black caviar, one should be careful when purchasing such products.
  

  
  

  The most common and safest preservative is LIV-1. It is a mixture of salt-containing additives - sorbic and ascorbic acids. It is this new generation preservative that the Russian Caviar House company uses in the production of its unpasteurized black caviar.

  Salt has the main preservative property. But in order for the caviar to be lightly salted, the amount of salt should be minimal. Therefore, manufacturers use soft, gentle, but no less effective approved food additives.

  In counterfeit goods, for example, in order to mask the unpleasant taste and smell of a spoiled product, substances hazardous to human health that are prohibited for use in the food industry, such as sodium tetraborate (borax), can be added.
  

  
  

  There are two traditions of serving black caviar - Russian and European. In Europe, caviar is served in special caviar bowls - large containers with ice - where a small glass or crystal vase with caviar is placed. In Russia, a few minutes before serving, caviar is laid out in glass, porcelain, silver containers, but no ice is added. It so happened historically that in Russia black caviar was always served fresh, and it took a long time to bring it to Europe. In the process of transportation, caviar lost its freshness and ended up on the table of Europeans with various flavors, which had to be masked with ice and lemon, which beat off the “fishy” smell. Therefore, the statement that caviar should be served on ice is erroneous. On the contrary, the caviar should warm up a little at room temperature - only then will it reveal its true taste to you.
  What drinks go well with black caviar?
  Black caviar is a traditional appetizer for the most traditional Russian drink - vodka. True connoisseurs simply bite vodka with caviar, scooping it up with a caviar spoon. The famous singer F.I. Chaliapin first ate caviar, and only then drank a glass of vodka. “They don’t eat caviar, they drink it with vodka,” he used to say. Slightly salty fatty taste of caviar is only emphasized by a sip of "fire water".
  Although the Russian traditions of eating black caviar reached other countries, of course, they could not but undergo changes. So, another classic combination was born in France - black caviar and champagne. It is good sparkling wine that goes well with the contrasting salty taste of caviar. It must be remembered that we are talking only about the best, elite varieties of classic French luxury class cuvee champagne.
  

  
  

  Pasteurized caviar is caviar that has undergone heat treatment in autoclaves or water baths. It differs from the "live" granular one in a tighter grain and a more neutral taste. Preservatives are not added to it, because. pasteurization replaces preservation.

  The main purpose of pasteurization is to increase the shelf life of the product. Unlike unpasteurized caviar, pasteurized caviar can be stored for up to 24 months, retaining its beneficial and nutritious properties. This allows you to transport caviar even to the most remote regions without worrying about the safety of the product quality.
  One of the disadvantages of a pasteurized product is that such caviar may lose some of its taste. Why it happens? During pasteurization, there is a slight compaction of the shells of eggs and thickening of the yolk mass inside the eggs, the caviar becomes drier and more crumbly, its taste changes slightly. It becomes more neutral, which is very to the taste of people who do not really like seafood with a pronounced "fishy" flavor.

  Pasteurized granular caviar is made in accordance with GOST 6052-2004 from granular black caviar of the highest grade. After removing excess moisture, salt is added to the caviar - from 3 to 5% of the total caviar weight. Then the caviar is packaged in glass or metal jars, which are closed with tin lids and pasteurized - they are heated in autoclaves or water baths at a temperature of 60-65 ° C. Unlike unpasteurized caviar, pasteurized caviar can be stored even at room temperature.
  

  
  

  Black caviar is a storehouse of useful vitamins and minerals that a person needs for normal life. We decided to use a concise and descriptive picture to answer this question:

  
  

  
  

  The export of caviar is regulated by the Federal Customs Service of the Russian Federation as follows:

  It is allowed to export no more than 250 grams of black sturgeon caviar per person.
  Other seafood (including red caviar) - no more than 5 kg per person.
  We recommend that you take caviar and seafood in your checked baggage to prevent them from being confiscated by airport security (such products may not be allowed in carry-on baggage).
  The presence of documents confirming the origin of products is desirable, but not mandatory from the point of view of legislation.
  Please note that in many countries the allowed amount of imported delicacies is regulated, so learn more about the rules for importing caviar into the country where you are traveling.

  
  

  First, it is worth noting that fakes can be of two types:
  1) imitation of black caviar (for example, dyed pike caviar or alginic caviar from algae) - that is, not sturgeon caviar, but similar in appearance and passed off as it;
  2) poaching or Chinese caviar, under the guise of caviar from well-known manufacturers.
  In the first case, the price (most likely suspiciously low), color and appearance, as well as the composition (if it is indicated honestly) will help you navigate.
  In the second case, it is not easy to be sure. Even if the seller shows you the documents for the products, they will not be easy for an inexperienced buyer to understand.
  Therefore, the most reliable way to protect yourself from buying fake caviar or counterfeit products is to buy black caviar directly from the manufacturer or its official representatives.
  

  
  

  The most correct thing would be not to store caviar at all, but to eat it as soon as possible. But if the caviar was bought for the holiday, then we recommend putting the jar on the topmost shelf of the refrigerator closer to the back wall. Since the household refrigerator does not provide the optimal temperature regime for storing caviar (-2-4 ° С), you can get as close as possible to the desired temperature regime. However, in no case do not freeze the caviar and do not store it in the freezer, as this will greatly spoil both the appearance of the caviar and its taste.

  When closed and at the correct storage temperature, caviar is able to maintain freshness throughout the entire shelf life. If the package has already been opened, the product should be consumed within 3 days.

  
  

  It is worth buying caviar only from official manufacturers. As a rule, such companies own their own sturgeon breeding enterprises, where sturgeon are grown.
  Require official documents for purchased products - first of all, a CITES certificate certifying that caviar is obtained from fish grown in aquaculture.
  Buy caviar in the right packaging - a tin or glass jar. No wonder sturgeon caviar is called "black gold" - like a noble metal, its weight is measured in grams and ounces, which is indicated on the packaging. There can be no loose legal black caviar!
  Take a closer look at the contents of the package (if we are talking about a glass jar). Fake caviar has eggs - like a selection, strictly of the same color, one size and one shape. For real caviar, a slight deviation in the size and color of the eggs is permissible, and inside the caviar there must be a noticeable core - the so-called "eye".
  The packaging must be airtight - when you open the glass jar, you should hear a light pop, this is a sign that the jar was closed under vacuum.
  In no case do not buy caviar in the subway, at train stations, warehouses, streets, in other deserted places - the official manufacturer always has a point of sale, designed in accordance with all the rules.
  

  
  

  Children under 3 years of age are not recommended to give black caviar due to the still unformed gastrointestinal tract. Allergic reactions are also possible - before including black caviar in the baby's diet, you should consult with a pediatrician. However, after three years and in the absence of allergic reactions, black caviar will be very useful for the child as a source of numerous nutrients.

  
  

  The difference can be explained in one word "security", both in the legal and in the consumer sense of the word.

  First of all, we draw your attention to the fact that since 2013 Russia introduced criminal liability not only for the smuggling of sturgeon and black caviar, but also for the purchase of poached caviar.

  Poacher's caviar is caviar obtained from wild fish caught illegally. In order to catch fish and not be caught themselves, poachers often act like this: they put nets in the river and check them every few days. Thus, often a fish suffocated in gear can lie in the water for a long time, decomposition processes begin in it, which, of course, affects both the taste of caviar and its safety for health.

  Legal caviar is taken only from live fish and is immediately processed. A cool temperature is maintained in the caviar shop - this is a strict technological requirement. Specialists working with caviar do not take off their masks and gloves at all stages of caviar processing, thus absolutely eliminating the contact of any bacteria with the product. Only sterile inventory, equipment and containers are used, and only specially prepared, clean filtered water without pathogenic microorganisms is used for washing raw caviar and inventory.

  Poacher's caviar is literally done "on the knee", hastily, with gross violations of sanitary standards. It is processed in any weather - accordingly, in the heat, pathogenic bacteria will multiply in the caviar. Inventory and containers are washed with water from the nearest reservoir (we all know about the ecological state of reservoirs in our country, where industrial and domestic waste is regularly dumped, etc.). When making caviar, poachers add forbidden preservatives and additives to caviar, which are designed to drown out the unpleasant taste and smell, in fact, of an already spoiled product.

  Legal caviar is produced in compliance with all technological and sanitary conditions, poaching caviar - with their grossest violation. Legal caviar is obtained from live fish, poaching - more often from the deceased. The official manufacturer uses safe permitted preservatives, the poacher - hazardous to human health, not used in the food industry.

  Poachers incur minimal costs, do not pay taxes and do not give any guarantees. Of course, their product is cheaper. But not enough to risk your health for a delicacy of dubious quality. We encourage everyone to consume responsibly and resist poaching.

  By purchasing caviar from an official manufacturer, the consumer receives a real, tasty, healthy, environmentally friendly and safe product, produced in compliance with all necessary standards and legally allowed for sale.

  
  

  Caviar is a sexual product of female fish, i.e. fry emerge from the eggs. Caviar contains all the necessary trace elements for the emergence of a new life. That is why any fish caviar is considered useful.

  If we talk exclusively about the color of caviar, and what is meant by the phrase "black caviar", then the answers will be slightly different. After all, what we mean by black caviar as an expensive product, or, as some say, by real black caviar, does not always have a black grain. So, valuable black caviar in sturgeon fish: beluga, sturgeon, sturgeon sturgeon. Moreover, their caviar has various shades, from light gray to dark brown and black. Also, caviar of thorn and paddlefish is also referred to as black caviar.

  Bowfin and halibut caviar is black in color, it also has useful properties, but is inferior in taste to sturgeon caviar.

  Red caviar is called caviar obtained from salmon fish (pink salmon, chum salmon, sockeye salmon, chinook salmon, coho salmon, trout).

Caviar production technology This technology involves the production of caviar by the downhole method, the use of a minimum amount of salt and canning without pasteurization. Comparison of black caviar production technologies

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 odors and improve the quality of caviar.

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

Technology "From caviar to caviar"

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

This technology allows replenishing the sturgeon population.

Detailed scheme of caviar production and fish rearing on the territory of the plant Live roe fish from the wintering complex is fed to the sink, and then to the operating table for the removal of ovaries. The percentage of downhole caviar obtained usually does not exceed 9 - 11% of the mass of fish. Yastik from each fish is collected in a separate vase and transferred through the transfer window to the caviar shop for further processing.

Fish after slaughter When transferring, the yastiki are weighed. After weighing, the caviar is sorted by maturity, color, size of eggs, shell strength, smell, taste. Next, the yastyki make their way through the screen to release from the films.

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

Punching the ovaries through a screen to release films For salting caviar, we use salt-mixture with food additive Liv-1 (including E200). Salt for each serving of caviar is weighed separately. Master egg maker installs salt dosage in the range from 3 to 3.8%.

Ambassador of caviar After salting, caviar is immediately packaged in glass or lacquered metal jars. The jars filled with caviar are hermetically sealed on a vacuum seamer.

Then the jars with caviar are inspected, and after wiping and pasting with labels, they are fed to the packaging.

Each jar has a label on the bottom containing the following information:

• 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 the product: protein - 28 g, fat - 14 g, calories - 238 kcal
• Manufactured and packaged (decade, month, year)
• Shelf life -8 months. At storage temperature from 0 to -4 degrees C
• Vacuum packed.
• TU-9264-001-82711564-12

Caviar is packaged in thermo boxes with gaskets to prevent violation of the hermetic integrity of the caviar jars.

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