About us
The beginning in Tutrakan
The legend begins in 1966 in Tutrakan. There lived the best fishermen in lower Danube. Almost every house along the coast of the town belonged to a fisherman or a boat builder, on whom they were carried fame throughout Bulgaria.
The glory of the Danube fishermen
They caught the biggest fish in the river and were so bold that in 1974 in the only museum in the Balkans for "Danube fishing and boatbuilding" was opened in their honour. The trophy of their fishing was the morunata, which reaches 1600 kg in weight, 6 m in length and has a delicious black haire.
The Golden Years of Caviar
In the 1970s-80s, almost every family in the city had a black caviar in their refrigerator. Every occasion was marked with the Danube caviar prepared by good craftsmen. sturgeon. At that time in the river.There were six different species of sturgeon in the Danube - the majestic Moruga or Beluga (Huso huso), the prized Russian Sturgeon (Acipenser gueldenstaedtii), the elegant Starfish (Acipenser stellatus), the Sturgeon (Acipenser sturio), the Sip (Acipenser nudiventris) and the Chigata (Acipenser ruthenus) - the only species that spends its entire life in fresh water and does not migrate to the sea. Bulgarians are beginning to associate their notions of the gr. They begin to associate the fish soup with Tutrakan and the Danube, but also with the delicious black caviar.
From prohibition to cultivation
The time of a total ban on natural sturgeon fishing is upon us and this delicacy disappears from the tables, and by 2013 no one remembers it anymore. In our modern world, the fish from which black caviar is obtained are farmed in sturgeon farms, for their delicious caviar
Caviar today and its value
Caviar is a capsule of invigorating energy, full of protein, minerals, vitamins and oils necessary for life. In every country in the world, the subsidy paid to national producers varies, although outside the country, caviar is 30 to 40% more expensive. The current price in Europe for caviar from artificially farmed fish is around EUR 1 443 per kilo, and natural Beluga caviar is priced at EUR 7 150. The price depends on the type of fish and the size of the pearl. It is eaten in completely unmodified natural form. We recommend to transport carefully and store at 0C° to +2C°
Presentation of caviar
The caviar is a small detail that changes the whole experience. We've curated a selection of high quality offerings with clean taste, fine texture and an elegant finish. Suitable for special occasions and when you want to turn dinner into something more. Serve it classically or as an accent to favourite dishes and drinks. Take a look at the options and choose the one that best suits your taste.
For AemilliusCaviar
AEmilliusCaviar was created by the twins Emil and Mladen Arabadzhiev - heirs of the Danube tradition from Tutrakan - to offer the world exceptional quality black caviar.
Our philosophy is clear: black caviar without compromise.
Our collection includes the best of Bulgaria, complemented with carefully selected hivers from Uruguay, Italy and other countries. Each product meets our highest standards to make your special moments unforgettable.
