BLACK CAVIAR - ONE OF THE MOST POPULAR DELICACIES IN THE WORLD. She is called both "Black Gold" and "Black Pearl", emphasizing the value and sophistication of this product.
The largest farm in the world for the breeding of Siberian sturgeons and the production of high-quality black caviar is in the desert. This is not a typo, it is a reality! In one of the industrial areas of AbuDhabi, Emirates AquaTech Caviar Farm has been operating for several years, located on a vast territory of 56,000 square meters. meters and a capacity of 35 tons of the famous black delicacy under the brand name YASA Caviar.
Ksenia Mikhailova, an employee of the Aquatech sales department, kindly told us about how this is possible and what is the advantage of YASA caviar compared to other brands. “The idea of creating such an enterprise came up with our director Ahmed Al Daheri and his brother, when in a newspaper they read a story about the production of this delicacy around the world and about the great prospects of caviar business. With the support of Bin Salem Holding, this idea was realized.
HOW TO DIFFER FRESH CAVIAR FROM PASTEURIZED:
- Storage temperature: fresh - from -2 to +2, pasteurized - to +4, +6, +8
- Shelf life: fresh - no more than 4 months, and in some cases only 51 days at the appropriate temperature. Pasteurized and with preservatives - more than 6 months
- When you open the jar with pasteurized caviar, it looks drier. Fresh - wetter, more vibrant
HOW TO EAT CAVIAR:
- putting on unsalted toast or pancake with a thin layer of sour cream with chopped boiled egg, without onions, which completely covers the whole taste of caviar, especially if it is of high quality
- with a spoon accompanied by champagne or vodka
We brought the first fish from Germany in 2011, but of course we didn’t get caviar from them right away. For several months, sturgeons simply swam, getting used to new conditions. And we have invested and continue to invest. Can you imagine how much work is needed to create ideal conditions in the desert for such "northern" fish like Siberian sturgeon? And we have 350,000 of them! They need a huge amount of chilled fresh water, constant conditioning and recreation of the natural environment of Lake Baikal. Our farm is fully automated with the latest technology, but despite this, each fish can be traced, so to speak, manually. We know the sex and age of each sturgeon with accuracy. Using ultrasound, we check for the presence of eggs in each fish, and with a small surgical procedure similar to a biopsy, we determine the size and quality of eggs. It should also be borne in mind that in nature sturgeons begin to spawn after 10 years, and in farm conditions - after about 4-5. And if this year we received about 5 tons of product, then next year we plan to increase the volume of production by almost three times. And in a few years we will finally have our 100% caviar, i.e. derived from fish already born here in Abu Dhabi.
How is our YASA caviar different from caviar from other manufacturers? Let's start with the process of "getting it." Most farms producing black caviar "milk" the female sturgeon with the help of hormones, turning them in this way into caviar machines, which give a "crop" several times during their lives. To support fish weakened from such production, antibiotics are added to the water with all the ensuing consequences. Here at Emirates AquaTech, we use fish only once in this regard. Those. as soon as the caviar has ripened to a certain level, the stomach rips open to the sturgeons. Importantly, six weeks before this, the fish is deposited in a special bath with clean water and not fed. Thus, the body of the sturgeon undergoes a process of complete detoxification, which significantly improves the quality of both caviar and fish meat. We do not use any hormones or antibiotics in our production.
The second and, probably, the main difference between our YASA product and the others is the way it is processed. YASA caviar is fresh caviar! It is not pasteurized and there are no preservatives in it, only salt. This processing method is also prescribed by local law. Emirates AcquaTech is the only farm in the world with five very high quality certificates. Therefore, acquiring YASA caviar, you can be sure of its quality. Many consumers think that “crunchy” and hard kernels of caviar, popping loudly when bitten, are a sign of quality. But this is just a sign of good pasteurization, which is used by almost all caviar producers to obtain a longer shelf life. Real fresh and high-quality caviar, like YASA, just melts in the tongue, and scales do not settle in the sky. It must be stored at a temperature of zero degrees, maximum +2. And it has a rather short shelf life - with closed packaging no more than 4 months. And if you open the jar, then you must eat caviar within 48 hours, provided that it will be stored in the refrigerator.
YASA offers four varieties of caviar: Premium, Elite, Excellence and Royal, the difference between which is the size of the seeds. The largest and, accordingly, the most expensive (260 dirhams / 20 g) is Royal, obtained from ten-year-old and older fish. She has a very complex, rich creamy taste with a long finish, and her products make up only 5% of the total. The best accompaniment for this caviar would be vodka or dry champagne. If you are going to eat half a kilogram of caviar, mixing it with sour cream, and even feed the guests, then the best option is Premium, the cost of which is about 120 dirhams per 20 g. This price is quite reasonable, because our competitors sell products of much lower quality, pasteurized and with preservatives, but twice as expensive. For Russian clients, if they want to enjoy the good taste of caviar and purchase it for themselves, we recommend Elite (about 180 dirhams per 20 g).
You can buy caviar, as well as sturgeon (smoked and fresh) in Abu Dhabi, at The Market, located in Mushriff Mall. For a larger batch of products and for delivery to Dubai, it is advisable for individual customers to call Emirates AquaTech sales directly. Individual orders for a certain type of caviar are also possible, but, of course, it is necessary to wait a certain period until a particular fish "ripens" in order to give exactly the caviar that is needed.
Emirates AquaTech Caviar Farm
www.emiratesaquatech.ae www.yasacaviar.ae
For the acquisition of caviar or sturgeon: Tel .: +971 2 693 99 99
Email: [email protected]
CAVIAR FACTS
- Caviar tend to mature. From the same fish, you can get different types of caviar in taste. If you use it immediately, the taste will be lighter, and after 3 months the caviar will be more astringent and will acquire the so-called “Russian” taste, that is, more saturated. The “younger” the caviar, the softer it tastes and will appear brackish.
- Do not confuse packers with manufacturers. There is only one caviar producer in the UAE - this is Emirates AquaTech Caviar Farm. The rest, and there are many of them in the Emirates, receive raw materials from Iran, Russia and China and just repack it.
- Caviar is a fresh product, and if it is of poor quality, it is fraught with consequences, such as food poisoning. Therefore, each jar of caviar should be appropriately labeled with a so-called code of origin, according to which the whole “history” of caviar can be traced - from the name of the fish (sturgeon, beluga, stellate stellate sturgeon) and its country of origin to the packer production lot. If some data is not enough, then you should not buy it - it is not known what is inside.
- To understand how caviar is actually fresh and of high quality, you need to try it “with your hands”. Caviar has some nuances of taste, both positive and negative, which are simply not felt when chilled. Putting a small amount of caviar on the hand, you must wait until it acquires body temperature. Then the whole bouquet, expressed in wine jargon, will be felt the way it really is. You always need to try two spoons, because at the first you will feel only salt, and at the second taste buds are already adapting and can recognize the taste of caviar itself.
- Speaking of a spoon: it is a mistake to assume that a spoon for tasting caviar should be silver. This is not true. Silver reacts with fresh caviar, giving it a specific aftertaste. It is best to use a spoon made of mother-of-pearl, gold or, at worst, plastic. Well, a pasteurized product can be eaten whatever you want, nothing will react there ...
- Since 1998, the sale of wild caviar (non-farm) is prohibited all over the world. So if someone sells you wild caviar, then he is either a poacher or a fraudster.
- Caviar is appreciated by 2 parameters: size of eggs and color. The larger and lighter, the more expensive caviar. There are albino sturgeons that give the so-called white caviar. Taste qualities are the same, but because of the color feature, or rather, because of its absence and rarity of appearance, it costs 4-5 times more expensive than usual.
