“Fresh” caviar is particularly highly appreciated by gourmets for its delicious taste. Sturgeon caviar is rich in natural components, vitamins and minerals (magnesium, molybdenum, iron, potassium, phosphorus, sodium, iodine, etc.), which are valuable and beneficial to the human body. Production of caviar follows a sequence that has not significantly changed over the last century. A few minutes after roes are obtained salt is added to the product. It is important that eggs retain their shape and remain crumble in the process of salting – that requires special skills. Our specialists strictly follow technologies in caviar production and this is what Russian Caviar House is really proud of.

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