Why ACIPENSER
Special care and particular attention to Sturgeon growth leads to Caviar of the highest quality.
Fish rearing
in tanks
This type of breeding guarantees greater benefits; it enables us to constantly have...
QUALITY: CONSTANTLY MONITORED WATER
We continuously monitor our tanks water in order to keep the ammonia, the oxygen...
A COMPLETE WATER
EXCHANGE EVERY 4H
Thanks to a complete water exchange, that in our plant takes place every 4 hours...
A MOBILE LABORATORY FOR
OUR STURGEONS SELECTION
“Sturgeon” is a fish that for various reasons gets stressed very easily and this phenomenon...
6 different species of Sturgeons
STE - Sturgeon Characteristics
Latin name: Acipenser Stellatus
Common name: Starry Sturgeon
Caviar: “Malossol” Sevruga Caviar, small-sized grains with a diameter of 2,2-2,3 mm, the taste is aromatic, marine and creamy, its colour is brown-grey.
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Natural Growth
Respect for Sturgeons
Respect for sturgeons starts from a careful attention to the water temperature management, the fact that water is always at room temperature allows a natural growth and consequently a better caviar quality.
read moreACIPENSER FOLLOWS THE COMPLETE CYCLE
from egg to berried female, that means 8-20 years according to the species.
A CONTROLLED ENVIRONMENT
In the fish hatchery there is a very controlled environment, sturgeons stay in these tanks for 5/6 months before being placed in the outside tank.
ULTRASOUND TO ESTABLISH THE SEX
When they are 3/5 years old, considering that sturgeons do not present sexual dimorphism, depending on the species males are separated from females through an ultrasound.
Caviar in original tin
Made in Italy Quality
The absence of contamination allows the use of a quantity of salt which is around 3% of the total weight of the caviar contained in the original tin (“molossol caviar”).
Our caviar produced in Calvisano, a small town in the Po Valley, is absolutely of high quality, mainly thanks to the use of pure water and spring water that comes from the Italian Pre-Alps.
The transformation in “original tin” is carried out by high-skilled slaughterhouses that collaborate with us and use teams of traditional artisan salters typical of the historical Caspian region.
A 4.0 FISH FARM
A complete water exchange every 4 hours.
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