CLASSY CAVIAR
Welcome to Classy Caviar
A New Era of Caviar – Premium, Sustainable, and Future-Proof
Welcome to Classy Caviar, the pioneers of a revolutionary approach to caviar production: premium caviar of the highest quality – harvested without killing the sturgeon.
With our internationally patented technology, we have fundamentally transformed the traditional world of caviar.
For the first time, fully mature sturgeon eggs can be processed into genuine premium caviar without the animal having to lose its life.
This scientific breakthrough marks a paradigm shift in global caviar production and opens the door to a modern, economically viable, and ethically responsible form of sturgeon aquaculture.
Our innovation allows valuable female sturgeons to donate caviar year after year.
Classy Caviar combines leading scientific expertise with animal welfare, resource conservation, and culinary excellence in a completely new approach.
The result is a delicacy that delights connoisseurs – and a method of caviar production that feels right and future-proof from the very beginning.
Purity and Perfection in Every Grain
Each grain of our caviar embodies absolute purity, delicate texture, and a uniquely elegant flavor.
Produced according to the highest scientific and ethical standards, Classy Caviar stands for uncompromising quality – from origin to indulgence.
Classy Caviar delivers exclusive moments of enjoyment, directly from sustainable aquaculture to your table.
Success Through Partnership
Together with selected partners in Europe and the United States, we are already producing successfully and demonstrating that innovation and responsibility go hand in hand.
Our patented technology opens new perspectives for the future of caviar production – economically attractive, environmentally sound, and ethically flawless.
Learn more about licensing and scientific collaboration
News
NEWS – NOVEMBER 2025
Just Now – USA Patent for one of the largest Caviar Markets
Just Now – USA Patent for one of the largest Caviar Markets
The USPTO US Patent and Trademark Office granted the New Patents CAV2 end of November 2025 to the Alfred Wegener Institute, Inventor Dr. Angela Koehler-Guenther. The exclusive licensee for the US is Californian Caviar Company. DE:Gerade eben– US-Patent für einen der größten Kaviar-Märkte. Das US-Patent- und Markenamt USPTO hat Ende November 2025 dem Alfred-Wegener-Institut, Erfinderin Dr. Angela Koehler-Guenther, das neue Patent CAV2 erteilt. Exklusiver Lizenznehmer für die USA ist die California Caviar Company.
NEWS – NOVEMBER 2025
New Patents for Caviar Production
New Patents for Caviar Production without Killing the Sturgeon granted in 2025
We are pleased to announce that the Alfred Wegener Institute, Helmholtz Centre for Polar and Marine Research, has now been granted the first international patents for our innovative CAV2 processes, which enable the production of premium caviar without killing the valuable sturgeon.
The patented technology is applicable to all fish and crustacean species.
Patents have already been granted in Europe (EP), China (CN), and several Asian countries and regions, including Japan (JP), Armenia (AM), Azerbaijan (AZ), Belarus (BY), Kazakhstan (KZ), Russia (RU), Tajikistan (TJ), Turkmenistan (TM), Republic of Korea (KR), Singapore (SG), Vietnam (VN), and Georgia (GE).
Additional patents are already granted in Canada (CA) and the United States (US) are expected to follow soon.
This means that we have already secured strong international protection for our licensees in many key markets, with further jurisdictions to be added.
First Licensees
Our first licensees have begun implementing the new CAV2 processes in Sweden, and more recently in Iceland and the United States. Early results show that egg size increases with the age of the sturgeon, which remains alive and healthy after harvest. Depending on the species, the amount of caviar produced can reach up to 15% of the fish’s live weight with multiple harvests.
In Germany, we are successfully producing caviar with the new method together with local aquaculture partners. The resulting premium caviar is already appreciated by a discerning national and international clientele.
Caviar producers interested in adopting our new method are invited to contact:
• Prof. Dr. Angela Köhler – koehler@akazieconsult.com
The Paradigm Shift in Caviar Logistics
Because our premium caviar can be deep-frozen for up to 24 months without any loss of quality, it enables a completely new approach to caviar logistics. Storage and distribution can now follow modern food-industry standards, whether through wholesalers, supermarkets, or the catering sector.
Private households can store the caviar conveniently in the freezer and defrost it in a standard refrigerator a few hours before serving. This makes our premium caviar suitable for any occasion — from romantic dinners and fine-dining events to cruise-ship buffets, airline service, or après-ski enjoyment.
We invite you to experience our new premium Classy Caviar.
For further information, please contact us at: mail@classycaviar.live
Caviar Processing
Our sustainable premium caviar is produced using our patented processes, which apply natural signalling substances to treat only live, mature, and stripped eggs from female sturgeon and other fish species. By preserving the life of these valuable fish, the method ensures long-term sustainability and secures the economic foundation of our licensees.
Importantly, our patented processes stimulate the eggs’ own metabolism to form a fine, elastic outer layer naturally. As a result, all valuable components — especially the high-quality oils responsible for flavour and texture — remain fully preserved inside the egg.
Product Quality
The texture and “pearl-like pop” of the eggs can be tailored according to species, egg size, and customer preferences. Because the mature eggs are 100% pure, released by the fish in their natural state, our premium caviar is preserved exclusively with Malossol salting (up to 3.8%).
This provides a long shelf life of:
• up to 9 months at –4 °C, and
• up to 2 years at –18 to –20 °C.
No preservatives such as borax (E285) or additional treatments like pasteurization are needed.
Entrance to Markets
Premium caviar produced by one of our licensees using the new CAV2 processes was served as a starter to 1,300 guests at the Nobel Prize Banquet in Stockholm in December 2023. This marked the first time that sturgeon caviar was presented on a large scale at such a prestigious fine-dining event.
Most Michelin-star chefs know that traditionally harvested caviar — obtained by slaughter — often contains blood vessels and tissue remnants that degrade quickly on ice, limiting its use at large events or buffets. Our caviar overcomes these limitations entirely.
In recognition of the honour that our AROS (Sweden) caviar was chosen for the Nobel Prize Banquet, we named it CLASSY CAVIAR — representing Noble – High Class – Modern.
OSCAR AWARDS – MARCH 2025
OSCARS California Caviar Company
California Caviar Company, Deborah Keane launched „Caviar from live Sturgeon“ at the OSCARS AWARD in March 2025. Deborah is the US livcensee for this „No Kill“ Caviar which is produced according to the AWI patents at her farm and with other US partners.
Nobel Prize Banquet – DECEMBER 2023
Nobel Prize Banquet 2023
On Sunday, December 10, 2023, 7 p.m., the menu for this year’s Nobel Prize Banquet was announced in Stockholm. One of Sweden’s best star chefs, Jacob Holmström, and his colleagues have been busy for weeks designing the menu for the prestigious dinner – it remains a secret until just before the ceremony begins. Only Swedish products will be selected for the menu. This is one of the reasons why caviar has never been served before, although the exclusive nature of the event would be perfectly suited to this excellent luxury product.
In the past, the main reason for the decision not to serve caviar, however, is that the preparation of more than 1500 plates for the 1500 guests takes so many hours that conventional caviar would not survive this procedure. Traditional caviar would melt in gray rivulets at room temperature and the ice, necessary for the freshness and texture of traditional caviar, would melt.
This year, things are different: The invention of a marine biologist from the Alfred Wegener Institute for Polar and Marine Research in Germany allows sturgeon farmers to produce caviar that will survive the Sunday banquet without losing its beautiful appearance, taste and texture, so that even the last guest can enjoy the luxury like the first guest.
The Swedish company AROS (Arctic Roe of Scandinavia) has acquired a license to use this invention from the AWI and, together with star chef Jacob Holmström selected this caviar for the banquet.
And the best news last – the endangered sturgeons remain alive for this newly invented process of caviar production.
Jacob Holmström – Eigentümer vom Restaurant FYR