Black Caviar
This exquisite delicacy is sourced from sturgeon species such as Beluga, Osetra, and Sevruga. Beyond its remarkable taste, black caviar is filled with essential nutrients. It is a rich source of Omega-3 fatty acids, proteins, and vitamins A, B12, D, and E, as well as vital minerals like iron, selenium, and zinc.
Its production is a meticulous and cautious process requiring patience and precision. Depending on the species, sturgeons take between 7 and 20 years to reach maturity for caviar harvesting, making every spoonful a highly treasured luxury.
Black caviar is ready for consumption – cooled and with no need for thermal processing. It is an exceptional choice for hors d’oeuvres, a refined appetizer to stimulate the palate, or an elegant addition to gourmet catering bites. Tradition dictates that it be served with pearl, bone, or even gold utensils, as metal spoons can alter its nuanced taste.
The subtle taste of caviar, particularly when salted using the Malossol method (with minimal salt), is highly sensitive and prone to change in contact with metal. However, when served correctly, black caviar unveils its delicate flavors and refined aroma, transforming every bite into a true gourmet experience.
Black caviar production
The main goal of our sturgeon farm is to breed generations of sturgeon fish for the production and trading of black caviar. We grow sturgeon in our cage farming facility at the Ogosta Reservoir, known for its clean mountain waters, free from industrial pollutants. We produce a product that resembles to a high extent the top-quality black caviar once harvested from wild sturgeon.
The speed, in which the sturgeon grows, depends on external factors such as type of feed, water temperature, and environmental conditions. We take meticulous care in raising our fish for the best maturation time for caviar yield.
Over the past five years, Fish Invest has been developing black caviar production from Russian (Acipenser gueldenstaedtii) and Siberian sturgeon (Acipenser baerii). We operate a new, modern enterprise, equipped with a specialized caviar production line and fish processing equipment, covering all processes—cleaning, filleting, smoking, and packaging.
Our goal is to produce products of the highest quality, and for this reason we strictly follow specific steps in the entire process. We salt the caviar using the traditional Russian Malossol method (with a minimal amount of salt) and hand-pack the product in a controlled environment according to advanced adopted standards in the industry.
Our caviar is 100% natural – we do not add antibiotics, hormones, or artificial additives. Each product carries an original label with a license from the Convention on International Trade in Endangered Species (CITES) of Wild Fauna and Flora. This license ensures or products’ legitimacy and traceability on an international level.
We are certified and hold all necessary documents for caviar production – from the Ministry of Agriculture, the Ministry of Environment and Water, and CITES. We comply with both national and international standards for the protection of endangered species.
At our customers’ special request, we can collaborate on recipes and packaging, providing a product with specific characteristics tailored to their needs.