FAQ

HARVESTED CAVIAR DISTINCTIONS


There are two main methods of extracting caviar: by milking and, traditionally, by slaughtering.


SLAUGHTERED

- Subtle aroma of the sea: present

- Granular properties: delicate

- Means of harvesting: natural

- Taste properties: subtler, tastier, richer flavour

MILKED

- Subtle aroma of the sea: lacking

- Granular properties: more packed

- Means of harvesting: using hormonal products

- Taste properties: less distinct taste


The difference between milked and slaughter-harvested caviar is tremendous not only in the taste department, but also pricewise.

It is very difficult to find genuine slaughter-harvested caviar, for it is a less profitable proposition for both the farm and the factory.


We offer only fresh slaughter-gained caviar at very attractive prices directly from the producer.

In choosing a jar of this particular delicacy for your festive table, pay attention to whether the label indicates milked or slaughter-harvested caviar, and boldly choose the latter.


CAVIAR’S BENEFITS


Russian sturgeon caviar is extracted from 10-15-year old fish. In addition to its unique gustatory properties, it has distinct health benefits.


Caviar is rich in vitamins C, PP, B1, B2, B6, B9, A, D, fluorine and molybdenum. It has ability to raise hemoglobin levels rapidly. Large amounts of healthy polyunsaturated fatty acids contained in caviar prompt human body to rid its cells and cell membranes of saturated fats, toxic accretions and free radicals. These fatty acids are also capable of preventing atherosclerosis.


Caviar is recommended for use by women during pregnancy, because such elements as Omega-3, Omega-6 and folic acid enable progress of baby’s in utero cellular formation and further mental and physical development. It also increases levels of collagen production essential for rejuvenation and natural beauty. Some leading cosmetics companies use caviar among principal ingredients in skin care.


Research has shown caviar was found to boost both serotonin (happiness hormone) and testosterone (male potency hormone) production.


WHY OUR CAVIAR IS CHEAPER THAN OTHERS’


Lower product cost is composed of:


- Fish and farming costs

- Processing and packaging costs

- Shipping and delivery costs

We don’t use third-party dealers or other intermediaries, do not sell through stores and supermarkets. It allows us to skip additional markups and offer the freshest product at the minimal price, straight from the producer.


At the moment we don’t offer our goods through any shops, because caviar has a limited short sell-by date and is not treated with heat or preservatives.

We aim to create a natural delicacy with refined taste, which only fresh, unpasteurised and untreated caviar possesses. Final product volume is understandably small, and quality is invariably superior.


This very special treat is sold to connoisseurs in small lots, it never languishes on a shelf, therefore it is always fresh.


When you purchase caviar from us, you can be completely assured of its quality and freshness: we bypass unnecessary waystations and deliver directly from our farm to your table.


WHY OUR CAVIAR TASTES BETTER


UNADULTERATED TASTE


There are several crucial factors which make OSETRUS Caviar a standout:


UNIQUE ENVIRONMENT

The farm is situated in the foothills of Drama region in Greece. Contrary to intuition, the name originates from the Ancient Greek settlement of Dyrama (or Hydrama), meaning “water rich”. This part of Eastern Macedonia, lying 115 metres above sea level, is remarkable for its ecologic advantages. Today the Greek government is actively developing ecotourism in Drama thanks to its wealth of nature diversity. There are no great industrial site or factories: the cornerstone of local economy is agriculture.


The water we use is born in natural springs and flows through 27 pools at the rate 1200 lps. It is one the main keys to our success. The water temperature is stable all year and hovers at 16-18°C. Its natural purity makes any additional filtration redundant. All aforementioned reasons make Drama an ideal region for OSETRUS aquaculture farming.


FEEDING FISH


Water is hardly the only factor benefitting our caviar’s taste. Nutrition is another such major ingredient. We regularly feed our sturgeons with European anchovies, mussels and other seafood from the Aegean Sea. Another special treat for the fish is local snails, traditional denizens of fish pools. Sturgeon’s ration approaches naturally occurring, which imparts caviar deep, rich palate of the wild salmon variety.


Our farm’s premises include a caviar processing and packing facility equipped in full compliance with the European Union requirements. Antibacterial lamps, adherence to rigourous conditions and technologies and deep understanding of the process allow to achieve caviar of the highest grade.


TRADITIONAL PREPARATION METHODS


Our slaughter-harvested caviar is made into the classical malossol, a method historically reserved for the best-grade caviar. Excessive use of salt may ruin the delicate taste and texture of caviar. We mix salt and raw caviar in special proportion, so that the astounding original taste is retained, and the eggs’ membrane elasticity is undamaged, letting them gently pop inside your mouth, making each tasting an indelible experience.


WHY OUR CAVIAR IS ALWAYS FRESH


Taste quality fades significantly if the caviar is stored a for a long period, even if all the necessary storage conditions were observed. Additionally, the extended shelf life implies use of preservatives and pasteurization: the longer is the use-by timeframe the more preservatives, the less flavour and health benefits.


We only sell fresh caviar!

Typically, the Russian sturgeon’s caviar maturation begins at the end of spring or beginning of summer. It is directly related to the seasonal water warming and sturgeon’s coming out of hibernation, which is why bulk of caviar production also falls on this period.

Unique system of water supply to our farm from underground aquifers ensures stable perennial caviar harvest.


We never use preservatives and pasteurisation in favour or preservation of the original taste, quality and the full spectrum of nutrients. These results could only be achieved through the following means:


- Slaughtering is done in small batches.

- Delivery is fast and done properly.


Caviar from the Russian sturgeon is brought to your doorstep directly from the aquafarm. Savour its full-bodied taste the way only a genuinely fresh product has when you purchase our caviar. When you shop for other vendors’ offerings, you will be hard pressed to find a comparable combination of taste, freshness and value.


HOW TO KEEP CAVIAR FRESH


Typical shelf life for packaged caviar is one month to one year and depends on the amount of salt and preservatives. This term is greatly reduced in the absence of the latter and minimal salt.


Tin-can packed caviar can be stored for:

- Nine months at -18°C/0°F;
- Two months at -5°C/23°F;
- One month at -2°C/28°F;
- Ten days at 0°C - +4°C/32-39°F (do not exceed).


An opened package should be consumed within four days. If you plan to store caviar after opening, it is better to transfer it into a glass jar. Seal firmly with a lid; check from time to time for changes in taste and smell of the product.


FREEZING CAVIAR


If you intend to freeze the product, do it rapidly by turning frost on “high” and set the temperature to -18°C/0°F or lower. Caviar won’t lose any of its benefits if it is defrosted properly. After defrosting, simply transfer the jar from the freezer to the main compartment and keep there until caviar returns to its natural consistency.