ABOUT US

Caviar from the “Cavipoint” crafted with a minimal amount of salt to preserve the delicate, creamy flavor of the roe. This is a first-class product, appreciated by discerning customers and top gastronomic establishments thanks to a professional approach and the meticulous selection of only the finest raw material – always fresh, never frozen.

 

The production process favors traditional, slower, and more natural methods, allowing the full sensory qualities of true caviar to shine. These artisanal techniques are combined with modern food safety technology, resulting in caviar of the highest premium quality.

 

Compared to other products on the market, this line stands out not only for the delicacy, size, and firmness of the roe, but also for its rich and complex flavor profile – something even sommeliers remark upon. The unique taste is also shaped by the high-quality feed used for the sturgeon. Notably, the roe releases natural fat rather than water – a hallmark of exceptional quality.

 

The production facility is based in Fulda, Germany.

 

The sturgeon are farmed in natural outdoor ponds at the foot of the Amur River in a high-altitude region. These ponds are open to fresh mountain spring water and clean air, but can be covered if needed. This natural circulation ensures purity of flavor – unlike closed, stagnant systems. The difference is evident. Because of such strict standards, these farms are also trusted by leading global producers.

 

Importantly, the sturgeon are not reused after roe is harvested – guaranteeing the highest level of quality and purity without the need for antibiotics. Many other producers, who harvest through surgical cutting and reuse the same fish, reduce costs but risk transferring antibiotics into subsequent roe cycles. Sturgeon reach maturity for their first harvest only after 8–12 years of life, while Beluga (Acipenser Huso Huso) requires as long as 20–23 years.

 

For safety, the product is treated with ultraviolet light to eliminate any bacterial residues. It is never pasteurized, since pasteurization would diminish the distinctive delicacy and freshness of true caviar. Non-pasteurization is a clear sign of authenticity.

• Salt content: 3.4–3.7%. Under 4%, the product can be labeled Malossol.

• Shelf life: 5–6 months unopened; 2–3 days once opened.

• Storage: –2 °C to +4 °C. The colder (without freezing), the better the quality is preserved. Never freeze.

• Serving suggestion: If served below 2 °C, place a spoonful on the back of your hand first to let it gently warm to the ideal 4 °C. Use a mother-of-pearl, ceramic, or plastic spoon – never metal, as it can interfere with the flavor.