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All the products from our shop have been tested and rigorously selected by the members of our team.
We Test & Taste the Caviar
We are dedicated to sourcing and providing the finest caviar from around the world to discerning connoisseurs. Our team of experts hand-selects and inspects each jar to ensure that only the highest quality caviar makes it to your table. We pride ourselves on our commitment to excellence and strive to provide an unparalleled dining experience for our customers.
Our sturgeon caviar is one of the best quality caviar in the world. As a supplier to German and French top gastronomy, Marbella Caviar has been supplying international star chefs for years. Our experience with caviar and our rigorous multi-stage selection process guarantee your culinary delight.
Caviar Dishes
Caviar is often served on lightly-buttered dry toasts, unsalted crackers, or bread (crunchy baguette) with creme fraiche. You can also opt for the traditional way and eat caviar with mini pancakes known as “blinis”.
Caviar with Blini
A popular dish
Votka with Caviar
Perfect combination
Caviar & Toast
Irresistible taste
Egg Caviar
Exquisite dinner
Caspian Osetra Caviar
Our Best Selection of Black caviar Osetra (Ossetra or Asetra). From the old times, it uses the deserved glory as the best, most nutritious, tasty, delicacy of fish products. Native to the Caspian Sea, Osetra is usually the best quality, which is available. It takes up to fifteen years for the female Osetra to mature, weighing up to 500 lbs., which can be up to six feet in length. Its strong nutty flavor of the deep sea provides a mild taste. Only sold in our catalog and online, its mild, buttery flavor and distinct pop make this a wonderful selection.
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FREQUENTLY ASKED QUESTIONS
The Beluga sturgeon can take up to 20 years to reach maturity. The fish harvested for caviar are often nearly 900 kg. The eggs themselves are the largest of the commonly used roes, in color dark gray (almost black).
Highly energy, the caviar is appreciated for these components: protein, fat, sugar, vitamins (D, C, PP, B2, B6 and B12), minerals and water. Each 100 grams of caviar contains 1400 Kcal. However, 75% of the cholesterol contained in the fat, are of type LCH, beneficial for the health.
Baerii caviar is known for its rich fine grain, granting it a smooth and elegant appearance that is immediately identifiable for its fantastic quality and exquisite feel. With colours ranging from a classic smoky grey to a pure black, its clarity of taste and creamy finish are just a few of the best things about this almost sensually smooth product.
This intensely flavourful food is instantly recognisable because of its almost treasure-like pearl texture. For connoisseurs of the popular resource, this distinctly unique form makes this product unmistakable, providing an experience unlike anything else. A delicious accompaniment for canapes, eggs or even smoked salmon, this more readily available option has countless luxurious uses.
Baerii caviar is known for its rich fine grain, granting it a smooth and elegant appearance that is immediately identifiable for its fantastic quality and exquisite feel. With colours ranging from a classic smoky grey to a pure black, its clarity of taste and creamy finish are just a few of the best things about this almost sensually smooth product.
This intensely flavourful food is instantly recognisable because of its almost treasure-like pearl texture. For connoisseurs of the popular resource, this distinctly unique form makes this product unmistakable, providing an experience unlike anything else. A delicious accompaniment for canapes, eggs or even smoked salmon, this more readily available option has countless luxurious uses.
Smoke chips imported from Ireland are distinguished by their outstanding quality and saturation of aroma. It is made from barrels that have stored whiskey for decades. It smells like vanilla, coconut and toffee. Using an old recipe, the taste of black caviar we smoke on whisky oak chips goes to a completely unique level.
All caviar is roe but not all roe is caviar. Roe refers to any and all unfertilized eggs collected from marine animals. To be qualified as caviar, the roe not only has to be processed correctly but also has to come from sturgeons. Caviar is the combination of unfertilized sturgeon eggs and salt. See more on the difference between fish roe and caviar.
Malossol is a Russian word that literally translates to "little salt". When used to describe caviar, it refers to the idyllic salting process used to increase the shelf life of the highly perishable fish roe. Most caviar and roes, regardless of quality, are cured to the model of the malossol process. See more on what is malossol.
here are three common ways in which caviar is initially processed to increase its shelf life. The highest quality method is the malossol process. Caviar that would typically be cured as malossol, but is second in quality due to overly ripe, soft or damaged eggs typically becomes pressed caviar. A step down from that is the semi-preserved or “salted” caviar which contains a much higher salt content to increase the product’s shelf stableness. Pasteurized caviar keeps for significantly longer than non-pasteurized caviar but the taste and texture can be negatively affected. See more on caviar preservation methods.