MALOSSOL CAVIAR FROM OUR FISH FARMS
THE SECRET OF A GREAT MALOSSOL CAVIAR:
OUR FISH FARMS AND AN IDEAL HABITAT
The flavour is delicate, even when full. Consistency expresses unmistakeable freshness. It has a soft scent, and is rounded on the palate. Its quality is absolutely guaranteed. These are the common traits of Malossol caviar by Giaveri. It’s clear to see why.
Differently from most of the caviar on the market, Caviar Giaveri does not put its signature on caviar purchased from anonymous international producers and resold under the company’s brand. It farms and transforms its own caviar entirely in its northern Italian fish farms. Salting is carried out by the traditional Russian Malossol method (small amount of salt); the roe is rigorously selected by hand and packed manually in a controlled environment. This is a meticulous artisan process, a ritual that is perpetuated to maintain high standards of excellence over time.
THE STURGEONS FOR OUR CAVIAR:
BELUGA, OSIETRA, SEVRUGA AND MANY OTHERS
All the sturgeons bred by Caviar Giaveri are species of Russian origin, from which a wide variety of types of caviar can be produced.
The valuable specimens include the famous Huso huso (Beluga), the extra fine Acipenser persicus (Osietra), the renowned Acipenser stellatus (Sevruga) and the more common Acipenser baerii (Siberian).
Each specimen is cared for and monitored at all stages of its growth: every detail of all aspects is dealt with to re-create the best habitat (sturgeon is a protected species and farming protects its survival), and guarantee maximum observance of the equilibrium of the ecosystem. Food, water temperature and the condition of each sturgeon are monitored 24/24h by a computerised system and controlled by expert personnel. The high standards achieved allow us to implement total traceability of the caviar produced.
SAFEGUARDING STURGEON MEANS QUALITY CAVIAR
Sturgeon farming and sales of caviar are protected by CITES, which controls international trade in endangered species of wild fauna and flora. Naturally, Caviar Giaveri totally observes these regulations to fully safeguard the species.
It takes many years, from 6 to 12, for a sturgeon to develop and mature its roe. That’s why caviar, especially that from controlled farming, is very expensive. In addition to the time factor there are numerous operations required to farm the fish in the best conditions regarding environment, nutrition and health.
Control of the state of the water (from rivers and geothermal wells) and its biochemical balance are essential for the life of sturgeon. The dimensions of the outdoor tanks, which perfectly reproduce the fish’s natural habitat, the balanced use of suitable nutrients, removal of the roe in a protected environment and its rapid preservation at controlled temperature are all aspects that give Caviar Giaveri a top position in the global production of caviar.