The advantages of the new technology are obvious.
For the breeder and caviar producer
Harvesting the eggs is harmless to the fish and can be repeated many times as long as the sturgeon are kept under animal-friendly conditions. This significantly reduces production costs, as there are no long stocking times for rearing new caviar candidates until the first spawning age. The size of the eggs and the quantity per harvest increases with the age of the females. The stabilization of very large eggs, e.g. from Huso huso, is now possible with the new CLASSY CAVIAR technology. In parallel, the fertilization and production of juveniles from promising candidates can be carried out.
For the quality of the caviar
As this caviar is absolutely clean, no preservatives (such as borax and other chemicals) or pasteurization are required. Only malossol salted, our caviar develops intense flavors, but never a fishy taste.
Pure luxury – CLASSY CAVIAR for spontaneous enjoyment and special moments. Whether on a mother-of-pearl spoon or in warm creations, it unfolds its full aroma and retains its valuable ingredients such as oils and amino acids. CLASSY CAVIAR impresses with:
- golden sheen and color
- uniform grain size and round shape
- purity, freshness and sea scent
- Pearls with an explosion of flavor
At the Nobel Prize banquet, a culinary highlight with a 100-year tradition, this caviar was served as a starter in 2023. This year, our US licensee Deborah Keane, California Caviar Company- CCC presented the new CLASSY CAVIAR in the lounge of the OSCAR Award Ceremony 2025.
For B2B and B2C logistics
The CLASSY CAVIAR has a long shelf life of up to 9 months (Malossol salted, stored at minus 4o°C according to tests by certified laboratories. Frozen at minus 18o°C to minus 20o°C, CLASSY CAVIAR has a shelf life of 2 years and thaws slowly without loss of quality within a few hours in the refrigerator.
The new AWI method enables a paradigm shift in caviar
caviar logistics through deep-freeze storage and maintenance of the cold chain. This guarantees easy and safe transportation by truck or plane as well as storage in supermarkets, restaurants and private consumers. Better management of caviar stocks thanks to year-round product availability.
For the customer
Chefs serve the pearl caviar in warm, novel creations, on buffets without ice, at large dining events with hundreds of guests because the integrity of the caviar grains is preserved and the perfect taste lasts for hours at room temperature.
The end consumer can enjoy the constant availability of Perl or Silk texture caviar for private consumption.
