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

Tibetan Caviar

Tibetan Oscietra Caviar is obtained from the female Acipenser Gueldenstaedtii sturgeon, which takes up to 10 years to reach maturity and start producing eggs. Native to the Caspian Sea, it is one of the most recognised caviars in the world. Eggs over 3.0mm in size, their texture is firm with a unique glazed sheen and their intense creamy taste with a hint of nuts is a delight to the palate. The colour ranges from dark brown to pearly brown and even brownish-yellow.

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