Since 2007 the wild caviar became forbidden in Europe only captive breeding caviar was allowed and represented 90% of the worlds production. It’s techniques require the know-how of the great “Masters” or “Maitre”. In captive breeding it’s required to wait 3 to 5 years for the sex of the sturgeon. Only after 8 years, at least, will it be possible to make a biopsy to evaluate the maturity of the eggs, colour and size. The Soviet Union, after the Russian Tsars, was for a long time the only producer of caviar but after 1953, Staline gave to Iran the right to explore the Iran shores of the Caspian Sea. Today the number of countries that explore the shores of the Caspian Sea are 5 (Iran, Russia, Azerbaijan, Kazakhstan, Kirghizistan). As for the caviar produced in Canada, America, Romania, Girondin, they cannot be compared to the Caspian due to the particularity of the closed waters and the lack of ocean currents. Only exception of a Uruguayan farm who is developing a sturgeon feeding program very strict equivalent to the feeding sturgeons have in natural environment. The development of this program resulted in obtaining a new Label “Semi-Wild Caviar” Certification court by the FDA in the USA. Private Selection works in direct collaboration, with a very controlled and precise attention to details concerning the production, in order to obtain exceptional quality from the producer until the delivery.
Beluga caviar is made from the egg of the sturgeon Huso Huso which is native from the Caspian Sea, the Black Sea, the Sea of Azov and part of the Mediterranean Sea. This specie is considered the rarest, a majestic fish, these females can go up to 12 years to reach maturity. Its grains are large measuring 3-4mm its color is pearl grey with various shades, creamy and incomparable. In the mouth, the taste of the Beluga is iodine and in perfect balance with its chewy and delicate buttery flavour. Beluga Private Selection comes from a sturgeon farm located in Iran.
The Oscietre Private Selection caviar is elegant and bright. It is made from the egg of the sturgeon Acipenser Guldenstaedti which is native from the Black Sea, the Sea of Azov and the Caspian Sea. Its anthracite grains, good size, burst in the mouth while the flavours are gaining size and reveal hints of hazelnut and butter, a beautiful length characterised by a fine balance between iodine structure, notes of dried fruit and marine flavours. This caviar comes from a sturgeon farm located in Uruguay, which developed a program of sturgeon, essential to obtain the label “Semi-Wild Caviar”.
The Gold Schrenki caviar is considered to be the one with the firmest grain. It is made from the egg of the sturgeon Dauricus-Schrenkii which is native from the Amour River between Russia and China, it is a Sino-Russian Osciètres cousin of the Caspian Sea. It’s a caviar with big grains, amber coloured, khaki hues, very rolling and much firmer than any other caviars maintaining great delicacy. Its taste is fine, soft, with light almond tones and iodine. This Gold Schrenki caviar Private Selection comes from a sturgeon farm located in China.
The Baerii caviar has a delicate texture and it is made from the egg of the sturgeon Acipenser Baerii native from Siberia. It is the most common species in European farms. Its small grains are easily detached. They have a fairly dark brown color. In the mouth, French caviar Baerii opens the taste buds instantly with a dominant fruity flavour, we appreciate its beautiful mineral notes on a very discreet iodine structure. His brother Bulgarian caviar Baerii is very similar while having a less pronounced taste.
