Frequently Asked Questions

Black caviar consists of carefully processed and salted eggs from fish of the sturgeon family. Genuine black caviar is obtained from species such as Beluga, Russian sturgeon, Siberian sturgeon and other species of sturgeon.

The different varieties differ in terms of the size and colour of the grains, their texture, the intensity of their flavour and their aromatic profile. High-quality black caviar has well-defined grains, a clean aroma and a balanced flavour, without any overpowering bitterness.

Among the species are the Gueldenstaedtii (named after their German discoverer), moruna, sevruga and others. Black caviar is considered a delicacy and is one of the most expensive foods in the world.

Origin: It is obtained exclusively from sturgeon farmed in aquaculture, which in the wild inhabit the Caspian and Black Seas.

Types: The most popular varieties are the beluga (Latin name Huso huso, with the largest pearls and in the highest price range), sturgeon, chiga and sevruga, each of which has a different pearl size, colour, texture and flavour.

Flavour and texture: The texture of the pearls is smooth; they have a rich, slightly salty flavour, which varies depending on the type of fish and the processing method.

Processing: The freshly harvested caviar is washed very carefully and salted using a special salt to a concentration of 3%. The method is called „malosol", which translates from Russian as „with a little salt".

Genuine black caviar is produced exclusively from sturgeon (family Acipenseridae). Among the best-known species are Beluga, Russian sturgeon, Siberian sturgeon and various sustainably cultivated hybrid varieties.

The species of sturgeon has a direct influence on the size of the pearls, their structure, colour and the flavour of the finished product.

Beluga (Huso huso): The largest species of sturgeon. It produces the caviar with the largest pearls and is in the highest price bracket, as it does not reach sexual maturity until it is between 15 and 20 years old.

Russian sturgeon (Acipenser gueldenstaedtii): also known as „sturgeon", with medium-sized pearls and a rich flavour.

Starry sturgeon (Acipenser stellatus): Its caviar is smaller, but for many people it is the tastiest black caviar.

Siberian sturgeon (Acipenser baerii): widely farmed in aquaculture, particularly in Europe.

Note: due to the threat to wild populations, caviar sold on the market must come exclusively from farmed fish in countries such as Italy, France, China, the USA and Bulgaria. Sometimes the term „caviar" is incorrectly used to refer to fish roe from other species (such as salmon, trout and pike), but this is not technically black caviar: the term is reserved exclusively for the product derived from sturgeon. For the roe of salmon and other species, we use the term „cherver".

Black and red caviar („cherver") bear virtually no resemblance to one another, apart from the fact that they are the eggs of different species of fish. Black caviar is produced from sturgeon, whilst the worm comes from various species salmon.

Black caviar has a delicate and luxurious flavour profile, whilst red caviar has a more pronounced briny taste. The two products differ in texture, price range and culinary uses.

Nowadays, all caviar comes from sturgeon farms, where the fish are reared under controlled conditions (in pools and tanks) for periods ranging from 5 to over 20 years, depending on the species.

Black caviar is produced through the careful selection of fish, the removal, washing and salting of the caviar grains, and sorting by quality.

During processing, the specialists assess the size of the pearls, their hardness, colour, flavour profile and the required amount of salt. Too much salt spoils the flavour, whilst too little compromises the shelf life. This is how the quality categories are determined.

After processing, the caviar is packaged under controlled conditions and stored at a constant temperature.

The flavour of black caviar depends on the species of sturgeon, the farming method, the environment, the maturity of the roe and the processing method. It is difficult to describe it in definitive terms, as it varies according to the species of fish and its origin.

High-quality caviar should reveal a variety of flavour nuances and leave a clean, harmonious impression, without any fishy or unpleasant odour. The size of the roe, its texture and flavour profile also influence the overall taste experience.

As well as the flavour, texture is an important part of the experience: the pearls should burst between the tongue and the palate, releasing their flavour gradually, without being either too hard or too soft.

Black caviar is prized because of the lengthy process involved in farming sturgeon, the limited harvest, the specialised processing and the need for constant quality control.

Some species of sturgeon take many years to reach sexual maturity. Added to this are the costs of providing a suitable environment, clean water, feed, expert selection, manual handling, packaging and cold-chain logistics.

The price is determined not only by the quantity, but also by the type of sturgeon, the size and structure of the pearls, the flavour profile, the origin and the specific selection.

Fresh black caviar can be recognised by its well-formed pearls, its clean aroma, its characteristic translucent texture and its distinctive flavour.

When assessing the product, pay attention to: the separation of the pearls, fresh aroma, absence of liquid, natural lustre, pleasant firmness, low salinity, the specified sturgeon species and origin, and correct storage and transport.

The packaging must contain information on the type of product, the use-by date, the storage conditions and the name of the manufacturer or retailer.

Black caviar varies in colour depending on the species of sturgeon and is not necessarily completely black. Its colour can range from dark grey and graphite to brownish, olive, silvery or light grey.

Colour variation is a creation of nature, and to date there are no criteria to define this phenomenon. In any particular variety, colour is important: lighter shades are rarer and more sought-after.

Colour alone is not a sufficient measure of quality. Size, texture, flavour and origin are just as important.

Genuine black caviar comes from sturgeon. Products made from other species of fish, as well as plant-based or gelatine-based imitations, are not genuine sturgeon caviar.

Substitutes may look similar, but they differ significantly in terms of texture, aroma, flavour, origin and nutritional profile.

Beluga, Osetra and Siberian sturgeon differ in terms of the species of fish, the size of the pearls, the texture and the flavour profile.

Beluga: The king of caviar. It is characterised by large, delicate pearls with a marbled effect, ranging in colour from grey to light grey.

Russian sturgeon (Güldenstedt): It has medium to large pearls. Thanks to its distinctive, refined flavour, it is a favourite and is consumed in large quantities.

Siberian sturgeon: The most popular caviar in Europe. It has a rich, buttery flavour and large, pearl-like grains with golden highlights.

For your first tasting, we recommend caviar from Siberian sturgeon (Baerii) or Russian sturgeon (Ossetra), two popular ways to discover the world of premium black caviar.

Siberian sturgeon is characterised by a balanced, clean and delicate flavour profile, whilst Russian sturgeon caviar offers a richer and more complex character. The choice depends on personal preference: a more delicate and elegant flavour, or a deeper and more distinctive profile.

For your first order, we recommend AEmillius Baerii Gold or Russian sturgeon GUE Premium.

The beluga (moruna) is the largest sturgeon and, unsurprisingly, produces the largest and most impressive pearls of any type of black caviar. Their size may vary depending on the age of the fish, the specific batch and the precise product selection.

However, size is not the only criterion for high quality. Beluga by AEmillius It bears the personal coat of arms of His Majesty Simeon II and has established itself as the benchmark for prestige, uncompromising quality and exceptional taste.

For every beginning the Siberian sturgeon It’s an excellent starting point. It’s an oil-based sauce, ideal as a first course, and pairs wonderfully with dry white wine.

If you are an experienced caviar connoisseur and prefer caviar with an aristocratic air, Russian sturgeon It’s a popular choice. It’s delicious with vodka, lightly carbonated water or avocado.

If the occasion calls for it, you’re looking for a present or you’re planning to order something special, our beluga from the Royal Breeding Programme It is an offering that creates an experience. It is caviar intended purely for consumption, served with mother-of-pearl cutlery and boasting impeccable flavour.

For tasting, we offer packs of 30 and 50 grams. Bear in mind how many people you are ordering for: if you are serving only caviar and drinks, you can allow for 50 to 80 grams per person, whereas if you are also serving dinner, the amount can be up to 30 grams per person.

For corporate and private celebrations for 10 to 15 people, we offer packs of 1,000 and 1,700 grams. The quantity should be chosen to suit the way the food is to be served and the other dishes on offer.

Yes, black caviar makes a suitable premium gift for both personal and business occasions.

It is suitable for a birthday, name day, jubilee, wedding, anniversary, special occasion, business deal, corporate gesture, a gift for a client or partner, Christmas and New Year, or a formal event.

The gift set can be complemented with mother-of-pearl spoon, blinis, a drink or a specialised serving vessel.

Black caviar should be stored at a temperature close to minus 2 °C, but do not freeze. Follow the instructions on the label of the specific product.

AEmillius transports the caviar under controlled temperature conditions in a specialised cool bag to preserve its quality during transport.

Once opened, black caviar should be eaten as soon as possible. For the best flavour, it is best to do so within the first 24 hours.

If there is any left over, seal the packet tightly and place it in the coldest part of the fridge. Once opened, the caviar begins to oxidise and mature, which may alter its flavour and, if left for too long, its freshness.

Freezing black caviar is not recommended.

When frozen and then thawed, the membrane surrounding the pearls is more likely to rupture. This will affect their appearance, increase the release of liquid and reduce the quality of the taste experience.

For best results, store the product in a cool place as indicated on the label.

Black caviar should be served well chilled, preferably spooned into a special caviar serving dish. As an exception, you may use the original tin, placed on ice.

Open the packet just before serving. Use a teaspoon of mother-of-pearl, to round off the overall experience.

You can combine it with blinis, crème fraîche, avocado or a quail’s egg.

Yes, the dish of caviar can be placed on crushed ice to keep it well chilled whilst being served.

The ice must not come into direct contact with the product itself. The box or inner container should be placed in a larger bowl or a specialised cooler filled with ice.

This method of serving preserves the flavour profile of the caviar and enhances the special moment when it is eaten.

Mother-of-pearl cutlery (small plate и teaspoon) are also served chilled. This preserves and maintains the unique flavour of the caviar; they complement the overall experience and enhance the desired aesthetic of the presentation.

Using them ensures that the flavour and texture of the black caviar remain the focus during the tasting.

Black caviar is tasted at three bites: when it’s cold, at the five-minute mark when it’s slightly oxidised, and at the fifteen-minute mark when it’s warm. In all three cases, you should be able to taste its pleasant flavour and enjoy it. It’s at its best when well chilled.

When tasting several varieties, you can open them one after the other or all at once. The aim is to find the flavour you like best. Once you’re sure of your personal preferences, you can decide whether to pair it with anything, and if so, what.

Black caviar is favoured for its unique flavour. To enjoy a larger portion, it is best paired with neutral foods that do not mask its flavour.

Suitable combinations are: Pancakes made with three types of flour, crème fraîche, lightly toasted bread, brioche, eggs, unsalted butter, mild-flavoured fish, pasta or risotto with a neutral flavour.

Avoid spicy, very sour or very strongly flavoured accompaniments. The aim is for the flavour of the caviar to remain the main feature.

The classic drinks to accompany black caviar are dry champagne and well chilled vodka.

The following may also be suitable: sparkling wine, a dry white wine with good acidity, mineral water and tequila that has not been aged in oak barrels.

The drink should refresh the palate without overpowering the flavour of the caviar.

Yes, dry champagne is one of the most classic combinations with black caviar.

Its freshness, acidity and fine bubbles balance the buttery texture and prepare the palate for the next mouthful. Brut or Extra Brut styles are most commonly chosen, as they are not overly sweet and do not overpower the flavour profile.

Black caviar should not be subjected to prolonged or intense heat treatment.

High temperatures will alter the structure of the pearls and ruin the flavour. If you do use it in a hot dish, however, the caviar is usually added just before serving.

Black caviar is a nutrient-rich food that contains protein, fat, vitamin B12, omega-3 fatty acids and various minerals. Vitamin B12 supports the health of nerve cells and blood cells and plays a role in DNA synthesis, whilst omega-3 fatty acids are an important component of cell membranes and support the functioning of the heart, blood vessels, the immune system and the endocrine system.

The calorie content depends on the type and preparation of the product. As a rough guide, one tablespoon of black caviar, approximately 16 grams, may contain around 40 to 42 kcal.

For exact figures, always check the nutritional information on the specific packaging or on the aemillius.com website, as the figures may vary depending on the type of sturgeon and the specific product.

Yes, black caviar contains omega-3 fatty acids.

The amount depends on the type of sturgeon, the fish’s diet and the specific product. Omega-3s form part of the natural nutritional profile of fish and fish products and support the heart, blood vessels, immune system and endocrine system.

Black caviar is a natural fish product with a rich nutritional profile and a distinctive flavour. The main allergen it contains is the fish, so people with an allergy to fish products should avoid eating it.

For everyone else, black caviar can form part of a varied and balanced diet when consumed in moderation.

Black caviar is a prized fish product with a rich nutritional profile and, when chosen carefully, can form part of a varied diet. During pregnancy, however, it is important to discuss the specific product and the quantity with your doctor beforehand.

Following an individual medical assessment, it can be determined whether the chosen product is suitable and in what quantity it should be consumed.

Black caviar is a fish product containing salt and may cause an allergic reaction in sensitive children.

Its introduction into a child’s diet should be tailored to their age and individual health. Do not offer this product to a child with a known allergy to fish.

AEmillius’s black caviar is delivered in a special a cool bag or a thermal box Single-use. During transport, the temperature is maintained between 2 °C and 4 °C, which preserves the product’s optimal qualities for up to 24 hours.

Upon receipt, remove the caviar from its transport packaging and place it immediately in the fridge, in accordance with the temperature indicated on the label.

Orders placed from Monday to Friday by 1.00 pm are given priority for delivery by 9.00 am the following day or on a date and at a time chosen by the customer. Orders placed on Saturday and Sunday are processed on Monday and delivered on Tuesday.

For Sofia, same-day delivery is available until 7.00 pm for orders placed by 12.00 noon.

Yes. AEmillius offers delivery within same-day delivery for addresses in Sofia, provided the order is placed by 12:00. Delivery takes place by 19:00 and is subject to the availability of the selected products, the exact address and operational capacity to fulfil the order.

If you are placing an order for a specific occasion, we recommend that you contact the AEmillius team in advance.

Yes. Black caviar and the other AEmillius products can be ordered either via the online shop or by contacting the team directly. For Sofia, please call +359 888 450 314, and for Varna on +359 888 322 402.

Orders and enquiries are also accepted via AEmillius’s official Facebook and Instagram pages, as well as via WhatsApp and Viber.

Immediately upon receipt, check that the transport box and the metal container are intact, then place the caviar in the fridge. AEmillius recommends storing the product at the temperature indicated on the specific item; for black caviar, the recommended temperature is around minus 2 °C.

Remove the box from the fridge and open it just before serving; do not allow water or any other substances to get into it.

Yes. AEmillius organises tasting events featuring a special menu, a selection of black caviar, wines and champagne. They also offer bespoke tasting experiences, tailored to the occasion, the number of guests, the preferred venue and the desired experience.

These formats are suitable for private celebrations, birthdays, weddings and corporate events. Current dates and booking options are published in the section „Tastings".

Yes. AEmillius offers support to restaurants, hotels, catering companies, specialist shops and other professional partners in selecting the right caviar and gourmet products.

Depending on your requirements, we can discuss the type of caviar, weights, planned quantities, delivery frequency, and storage and serving conditions. For a bespoke B2B proposal, please contact the AEmillius team directly.

Yes. AEmillius creates corporate gifts and gourmet hampers for clients, partners and staff. These may include selections of black caviar, mother-of-pearl spoons, blinis, wine, champagne, vodka, chocolate, truffles and other delicacies from the shop.

The gift sets can be tailored to the occasion, the number of recipients and a pre-determined budget. Advance notice is required for personalisation and larger quantities.