About
1966
The legend began in 1966 in Tutrakan. There lived the best fishermen down the Danube River.
Almost every house on the coast of the city is a fisherman’s or a master of boats’, to whom their fame was celebrated throughout all of Bulgaria.
1974
They caught the largest fish in the river and were so brave that in 1974 the only Balkan Museum of Danube Fishing and Boat Construction was opened in their honor.
The trophy of their fishing was the beluga or european sturgeon, which reaches 1600 kg of weight, 6 meters long and has a delicious black heron.
1980
During the 70s-80s of the 20th century, almost every family in town has black caviar in their refrigerator. Every occasion is celebrated with the caviar prepared by good masters from the Danube sturgeon. At that time there were five different species of sturgeon fish in the Danube River.
The Bulgarians began to associate their ideas about the town of Tutrakan and the Danube River not only with the fish soup, but also with the delicious black caviar.
2003
The time comes for a total ban on catches of sturgeon fish and this delicacy disappears from the tables, and by 2013 no one remembers him any more.
Presentation of Caviar
In our modern world, fish from which black caviar is harvested, are grown in sturgeon farms because of their delicious caviar. Caviar is a capsule of invigorating energy full of proteins, minerals, vitamins and oils that are necessary for life.
In each country in the world, the subsidy paid to national producers is different, however, outside of Bulgaria, the eggs are 30 to 40% more expensive.
The current European spawning price for caviar is about EUR 1 443 per kilogram, and a natural whitefish caviar is priced at EUR 5 105. The price depends on the type of fish and the size of the pearl. It is eaten in completely unmodified natural form.
We recommend that you transport carefully and store at 0 ° C to + 2 ° C
To introduce you to the world of caviar, we choose our products from Finland, Bulgaria, Uruguay, Italy or other countries according to their quality / price ratio.
The company: AEMillius Caviar
The twins Emil and Mladen Arabadjievi born in Tutrakan create the AEmilliusCaviar brand to preserve the traditions by offering the highest quality black caviar for your luxurious life.
Our intention is to make caviar easily accessible to all through CHAT BOT, which will at all times accept and execute your orders.
Siberian Nether
(Acipenser Baerii)
This type of species is the most widespread, and has been developed because it reaches sexual maturity the fastest (from 6 to 8 years). Until recently, this was the only authorized species, which explains the lack of diversity in caviar production.
Siberian Caviar Caviar is a playful caviar. It irritates your senses with a slightly salted butter and a delicate texture. Our Siberian Bare Caviar is grown in Italy. Caviar is medium-sized pearls with a dark gray color. The taste profile is soft, oily and slightly salty. This Siberian melange melts in your mouth with a taste that is similar to Beluga.
Russian esetra
(Acipenser gueldenstaedtii)
The caviar OSETRA comes from the Russian sturgeon (Acipenser gueldenstaedtii), which can live up to 50 years and weighs between 50 and 400 kg. It takes approximately 12 to 15 years before caviar is collected. The colors of Osetra caviar range from warm brown to greenish-gray.
With a clean, fresh taste that stays in the mouth, he has a healthier texture than Beluga's more delicate caviar, considered by many to be the best caviar. The best Osetra caviar in the world is located in the Caspian Sea, as well as in our sturgeon farms.
Beluga
(Huso huso)
Huso huso is a great fish that can live for more than 100 years and weighs over one tonne. Her caviar is among the largest sturgeon families and can reach up to 4 mm in diameter. The color varies from almost black to light gray and is considered by many connoisseurs as the best caviar among all eggs.
It is also the most expensive since it represents less than 10% of the total global production of caviar. Prepared "Malosol" (slightly salted), caviar "Beluga" is known for its sophisticated softening taste and should be served with a spoon directly in the mouth or smeared on bliss accompanied with a little cream oil.