Caviar:

What exactly is caviar? In a strict sense, caviar only refers to sturgeon roe. Along with foie gras and truffles, it is considered one of the world's top three culinary delights. With their massive size, early appearance, sluggish growth, and lifespans of more than a century, sturgeon are considered to be "living fossils" in water. Sturgeons that have been mature for at least 10 years are used to collect caviar. Depending on the species, caviar can range in hue from grey to dark grey and brown. In well-lit environments, it appears translucent and golden-brown.

Sturgeon fish:

A huge, enduring, and ancient fish known as "living fossils in the sea" and an old vertebrate that has persisted since the extinction of the dinosaurs is the sturgeon. Because sturgeon meat is compact and filling, it is once again a delicacy on people's tables.

Species:

Baeri Classic, Ossetra, Kalyga Hybrid (a cross bred species of Amur sturgeon and Huso Dauricus)

STURGEON FARMING:

Frosista Sturgeon Farming Base Our products were primarily raised in China's Sichuan RunzhaoFisheryfarming Base. Runzhao was established in 2006 and is situated in Chengdu, Sichuan, also referred to as the "Land of Abundance." In addition to one in Sichuan, Chongqing, and Gansu provinces, it has consecutively invested in the building of more than ten large-scale breeding bases. Its main product, FROSISTA caviar, has been utilized and recognized by hotel and catering customers in more than 20 countries and regions across the globe thanks to its modern processing facility that is certified for export to Europe and the United States. All processes are carried out in accordance with CITES requirements.

STORAGE METHODS:

For a fresh taste, it is advised to consume the caviar as soon as possible. At -3°C to 0°C, caviar can be kept unopened. Once opened, it should be finished as quickly as possible. It can be frozen at -18°C for a longer storage period.