Sevruga

It is the smallest, but also the one that has more abundance. It is maximum 1,5 meters and weights a little bit more than 25 kilos.
The fresh caviar gets sturgeon from the female's roes itself. The sturgeon is captured in nets and transferred living person to the fish hatchery.

Once there, they are anesthetized and beaten to empty the bags, but never are killed. The manner that they anesthetize fishers in to the fish is giving it a loud blow in one concrete point in the head's downside.
Roes must be extracted while the fish is alive, right now than when dying they secrete a chemical product to the roes that make bitter the caviar.

When beluga's roes extract from the fish to do the higher grade of quality of caviar themselves, the process is manual.

The sturgeon places itself in a visual display screen on a wooden bathtub, and then they win their roes when cutting with a knife once the sturgeon's inferior loin was sharpened. The bags that the roes contain break down with some birch baras.
Then, the roes classify according to his size ( triple zero, double zero ... ). Then, they put salt in the roes and they begin to drain themselves.
They get on cans, and they right now are ready for his sale.

He must help oneself to his Caviar with fresh cream on a blini, in his defect, on a newly made toast, ( although the cream of the crop it is utilized normally to disguise the taste of second-rate roes ) or and accompanied for a good Vodka or Champagne; Also he can drink a good white dry wine.

He must help oneself to his Caviar in caviarera or in a crystal bowl on ice had an itch in, to maintain it always in his optimal temperature and to be able to appreciate his taste better.

We must utilize nacreous scoops; Never using silver tablespoons, since the the aforementioned metal affects the taste of the product. In order to enrich the taste of the more ordinary caviar, we recommended add some lemon juice drops. He estimates the half ration for person around some 5 or 7 small spoonfuls.