We are producing the best quality caviar without any preservatives or chemicals, just salt, which is added at the final stage. Our caviar is malossol*,grain-to-grain, vacuumed and naturally preserved. Unlike many caviar farms, MOTTRA�� surgeons are milked or ��triped��of their eggs rather than being culled or performing a cesarean section. The packaging is in vacuumed glass jars of 3 sizes ��28gr (1oz), 56gr (2oz) and 90gr (3,2oz).The shelf life period is up to 1 year form the moment of production. Our caviar is of 2 origins:OSETRABlack Caviar that had been striped of the sturgeon (Acipenser Baerii) whose natural realm of habitat is in Russia. The name OSETRA is the most common in the world for best caviar. The word OSETRA derives itself from the Russian word OSETR, which means sturgeon. This is due to the tradition and historical background of Black Caviar.STERLETBlack Caviar that had been striped of the sturgeon (Acipenser Ruthenus) whose natural realm of habitat is in Russia. Sterlet is one of the smallest type of sturgeon that dwells in the world. It is well known for their meat and caviar due to incredibly rich flavor. Don�� be fooled by the size of the caviar, it is rather small in comparison with Osetra but whole trick is in taste.*Malossol ��comes from the Russian language that means little salt.
