Sourced from areas rich in fresh spring water, in total absence of pollution. The magnificent environment and the nature of the water ensure the high quality of sturgeon farming.

What is caviar?

What we call caviar are the unfertilised eggs of the female sturgeon. Sturgeon is one of the oldest species on the planet. For decades the wild sturgeons originally from the Caspian Sea were fished without any kind of control, leading to the overfishing of the species until its near extinction.

Nowadays all the caviar that is legally consumed and marketed comes from farms in natural waters that are strictly adapted for sturgeon farming, similar to the natural conditions where the wild species would live.

The CITES Convention (Convention on International Trade in Endangered Species of Wild Fauna and Flora) establishes a global network of controls on international trade in endangered wildlife and their products, requiring the use of official permits to authorise trade.

The aim of CITES is to ensure that international trade in wild animals (such as sturgeon) and plants is legal, sustainable, traceable and does not threaten their survival.

Tibet Caviar

Tibet Beluga Caviar is obtained from the female Huso Dauricus sturgeon, also called kaluga, which is closely related to the traditional Huso Huso beluga. It has only recently been farmed, where it takes more than 12 years to reach maturity and start producing eggs. It originates from the Amur River, which runs between the border of China and Russia. Beluga is the most prestigious and renowned caviar in the world. Its roe is thin-skinned and has a diameter of more than 3.2 mm. Its texture is firm with a unique, glazed sheen, and its intense creamy taste with a hint of hazelnut is a delight to the palate. Its colour is light, between dark brown and greenish-grey.

Caviar classification

Sturgeon contains up to ten different types of amino acids necessary for the proper functioning of our body. There are more than ten different species of sturgeon, each of which offers different types of caviar depending on the size of the egg, colour and flavour. In any case, caviar is a special food, appreciated for its quality and sublime flavour, which must maintain homogeneity in the size and colour of the eggs. The larger the grain, the more flavour it leaves when it bursts on the palate.

The colour of the eggs depends on the age of the sturgeon from which they come. Other aspects to appreciate the quality of the caviar are the shine and the hardness of the skin. The shiny appearance of the eggs is an indicator of their freshness and the correct storage process used, while the skin should be hard enough to burst on the palate, but soft enough to melt in the mouth.

Ingredients: Russian sturgeon eggs (Acipenser gueldenstaedtii), salt, preservative E 285.

Allergens: contains fish.

Aluminium tin.

Product/importer: Mariskito (Galicia)

Nutritional Values 100 g