Caviar producing fish The lineage of the sturgeons is over 250 million years old. Beluga Sturgeon Huso Huso
Siberian Sturgeon Acipenser Baerii
Sevryuga Starry Sturgeon Acipenser Stillatus
History of Splendour ●
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First records about Khaviar dated back at the year of 1240. The documents from Batu Khan chancery described new delicasy served in a baked apple. The central dish on the Ivan The Terrible gatherings was the black caviar boiled in the decoction of the poppy seeds. Europe has met black caviar quite “recently” - in th 14 century with goods supplied from Russia
History of Splendour ●
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The word Caviar came to Europe in about 16th century from Turkey. Persian Khaviar translates as “egg”. Peter The Great send a gift of black caviar to France. The King Louis XV spat it onto the Versaille carpets and said “disgusting!”. The black caviar gained “luxury” status in 1920th when Petrossian Brothers opened a caviar restaurant in Paris.
Price & Value
The Black Caviar is made of rare fish, which is almost extinct. The price of the caviar depends on type of the fish, producer brand and ecology.
World Major Caviar Producers RUSSIA FRANCE USA
CHINA KOREA IRAN
URUGUAY
Major producers of black caviar are: USA, Russia, Iran, Kazakhstan, China, Uruguay, Korea, France, Germany, Spain, Denmark, Latvia and others. Malaysia just announced the start of caviar production. Total about 35 countries.
The Cycle FISH SELECTION & BREEDING
CAVIAR PROCESSING DETACHMENT PRESERVING WITH SALT OR ● PASTEURIZING ● PACKING ●
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INCUBATION 6-7 DAYS FRY 8 MONTH
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ADULT FISH – 5-7 YEARS
HARVESTING LIFETIME METHOD - 1 TIME IN 2 YEARS
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ULTRASOUND TEST EVERY 3-4 MONTH ●
FIRST CAVIAR AFTER 5 YEARS
SLAUGHTER METHOD - AT THE END OF FISH LIFE
Product Classic Name Source Preserving Package Weight Storage Shelf Life
Russian Caviar Malossol Sturgeon Fish Salt & LIV-1* Glass Jar or Metal Can 28.9 / 50 / 100 Gr Netto Refrigerated -4 ~ -2 ยบC 9 Month
The eggs are of medium size, colour from black to gray. The taste is clean, lively, slightly nutty flavour with a slight sharpness, very gentle consistency. Appearance: semi transparent, glossy. As part of the preservative present LIV-1, this allows it to be stored at a temperature of 9 months from -2 to -4 degrees.
Product Premier Name Source Preserving Package Weight Storage Shelf Life
Russian Caviar Malossol Sturgeon Fish Salt & LIV-1 Glass Jar & Metal Can 28.9 / 50 / 100 Gr Netto Refrigerated -2 ~ -4 ยบC 9 Month
Caviars medium and large size colour from dark gray to light gray. The taste is clean, lively, slightly nutty flavour with a slight sharpness, very soft consistency. Appearance: semi transparent, glossy. With the addition of a preservative LIV-1*, this allows it to be stored at a temperature of 9 months 2 - 4 degrees.
Unique Preservation The preservation supplement LIV-1 is a mixture of salt and food additives. Its main ingredient is sorbic acid. LIV-1 provides:
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High anti-microbial action
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Does not alter the organoleptic properties
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No toxicity
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No carcinogenic properties
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Allows to increase the shelf life
These new preservative, developed in 90-s, effectively inhibits microbial, oxidative and autolysis processes, thereby ensuring the safety of caviar, protects flavour and bitterness, allows to keep the natural taste and organoleptic characteristics of the finished product throughout the entire shelf life.
Caviar and Personalities
“Fame is like caviar. It's good to have caviar, but not every damned day. � Marylin Monroe
Caviar and Personalities
“Champagne and Beluga for one� James Bond
Caviar and Personalities
“When I go out, I love steak and caviar� Cameron Diaz
Caviar and Personalities
“Give me caviar Kaspia and give me a hamburger. I love two extremes. Michael Kors
How to enjoy the caviar James Bond Style
How to enjoy the caviar Russian Style The taste of the caviar is matching well with butter and sour cream. Traditional russian serving is caviar with pancakes and sour cream. Complimeting drink – frozen vodka.
How to enjoy the caviar European Style Served on unsalted crackers or bread, Always served with silver or mother-of-pearl utensils. Complimenting drink champagne
How to enjoy the caviar Fusion Style Molecular cuisine version – champagne jelly with black caviar.
It's Caviar Time!
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“I have one dream. I just want to become one of the largest caviar producers in the world within next 5 years. These are my small and humble ambitions.” – A. Novikov, CEO & Owner of “Russian Caviar House (from TV interview 15.11.2011)
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“Russian Caviar House” is a company specialized on sales of “Black Gold” – sturgeon caviar as the most known, prestige and expensive delicacy. Our aim is to offer a worthy creation, and to provide reliable information. The ideology of the company: Genuine black caviar is a unique product!
Company Timeline ●
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1976 – experimental carp cultivation section has been created 1986 – company started to breed salmon, trout, whitefish and sturgeon 1989 – sturgeon became the main product of the company 1996 – the company took the leading position in sturgeon cultivation in Russia 2006 – the process to produce black caviar has been introduced. First production of the caviar hit the market Now company is a leader in black caviar and sturgeon production in Russia based on its own broodstock.
Company Assets
Our main asset is absolutely clear water of the forest river Suda. Due to the special water qualities we have made a decision to base our fish farm here.
Company Assets
 The
company use mostly manual labor. The sturgeons are growing and keeping in the conditions closest to natural. They are contained in cages outdoor with free flowing water, and also in specially constructed tanks.
Company Assets
The production process is all-year round. The total population of sturgeons now reached 450 tonns. One adult fish weighs about 10 to 12 kg. The plan is to increase population to 1,200 tonns by the year 2020.
Company Assets
The company process involves strict laboratory control in all production stages – from the incubation of roe to final caviar product. Each adult fish has ultrascan test about 20 times a year.
Company Market Size 200 900
1,200
Russian Caviar House “Beluga” Co “Raskat” Co “Karmanovsky” Fish Farm “Kaluzhsky” Fish Farm
2,000 7,500 Values in kilogramms
The informatoin was published in “Vedomosti” newspaper 15.04.2011 based on data from “inFolio Research Group” The comparison is done among 5 biggest Russian caviar producers.
Company Production Caviar Produce year by year with plans for 2014-2020 16 14 12
Tonns
10
10.5
11.0
11.4
12.2
12.5
12.8
13.5
14.0
14.5
14.7
15.0
8 6 4 2 0 2010
2011
2012
2013
2014
2015 Year
2016
2017
2018
2019
2020
Company Products Siberian Sturgeon (Acipenser baerii Brandt) is a fresh water fish. ●
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Siberian Sturgeon grows up to 3 m long and 200 kg weight. Maximum age of fish is 60 years in a wild. Female reaching reproductive status in about 20 to 25 years. The spawning is happening every 4-5 years in a wild. Female fish can produce caviar in about 8 to 20% of their weight.
Company Products The company produces three types of caviar: ●
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Pasteurized Caviar This type of caviar is salted and heat treated for short period of time. Shelf life is about 18 month. Packed Caviar This type of caviar is produced with preservatives LIV-1 based on salt and sorbic acid. Shelf life is about 9 month. Pressed Caviar This type of caviar is produced by pressing and wringing after it was processed in salt solution. This product is ideal for canape and buffet.
Caviar Harvesting Methods The company produces caviar using two methods: â—?
Lifetime method (5th Phase of maturity) The caviar is harvested when fish is sready to spawn. Fish is not killed and can produce the eggs few times during lifetime.
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Slaughter method (4th phase of maturity) When life of the fish is coming to the end (4th phase of maturiry) the caviar is harvested by slaughter.
Company Awards
Russian Caviar House has won multiple awards in different exhibitions and shows.
Russian Caviar House Pte. Ltd Tel: +65 8402 0777, +65 8315 9850, +65 8710 3938 Email: lyuik@caviar-sing.com Web Site: http://www.caviar-sing.com