Little school of caviar

Caviar can only be caviar when being the spawn of sturgeons. But caviar is not caviar. We´ve got more than twenty different kinds of sturgeons and some of them were cross-breeded amongst eachother. The various sorts of caviar are pretty different in character. The eggs are of different size and the skin can be thicker or thinner. That is why some caviar got more bite than others. With caviar freshness is what it is all about.

Beluga - Carte d´Or
we take from the European sturgeon (Huso huso) also called Beluga. The most seldom of all sturgeons is a predatory fish with a size of up to more than 4 m and a weight of 60-300 kg. Beluga caviar is considered as the most expensive of all caviar sorts. With about 3,5 mm his eggs are bigger than with any other sturgeon. The caviars color varies between light grey and anthracite and the skin is pretty thick. The aroma of Beluga caviar is very mild.

Sevruga - Carte Blanche
The starry sturgeon (Acipenser stellatus) becomes up to 1,5 m long with a weight of up to only 25 kg. The eggs of the Sevruga sturgeon have a very thin skin and a grain of 2 mm. The eggs appear in all shades of grey. The aroma of Sevruga caviar is powerful and spicy.

Ossietra - Carte Jaune
The Russian sturgeon got a weight of 80-100 kg at a size of up to 2 m. Ossietra caviar has a diameter of 2 mm and comes from the ossietra sturgeon (Acipenser gueldenstaedtii, Russian sturgeon). In comparison to Beluga caviar Ossietra is more hard-shelled and therefore less sensitive. The grain varies from silvergrey to black and mostly got a little golden shimmer. The aroma of Ossietra caviar is fine and a little bit nutty.

Carte Noire
This caviar comes from a crossing between Acipenser gueldenstaedtii (Russian sturgeon) and Acipenser baerii (Siberian sturgeon). This crossing is equipped with the best character of both sorts of caviar. The caviar is of a greygreen to silvergrey color with a little golden shimmer. Thus it is a bit more pale and by consistency tighter and more aromatic as our Carte Bleue.

Carte Bleue
Our Carte Bleue is a selection from the best caviar from Acipenser baerii, the Siberian sturgeon. The grain got a color between greygreen and silvergrey with a golden-brownish shine. So this caviar is darker and more thin-shelled with a milder aroma than our Carte Noire.

Carte Pourpre
Our Carte Pourpre is the same caviar like our Carte Bleue, but this caviar has been cold smoked.

Malossol
means "few salted". The salt content of this caviar is less than 6%, that is valid for all sorts of caviar and does not refer to a specific sturgeon variety. Caviar always gets a bit salted because the salt preserves the caviar and the skin of the eggs get a little bit more hard-shelled. That makes the caviar more durable.

Borax
is a food additive similar to salt. It can be added to caviar for making it more durable. Borax, also called sodium borate, accrues when salt lakes are drying out. We can supply our caviar with or withour borax. We believe that caviar is better without borax as the taste is more natural.

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