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Black Caviar IKRiNKA

Strictly speaking, black caviar refers solely to roe from wild sturgeon fished in the Caspian and Black Seas (Beluga, Ossetra and Sevruga). In the broader sense of the term, caviar can also encompass fish of the Salmonidae species, which includes, among others, salmon, whitefish and trout.

Where does IKRiNKA get its Black Caviar?

At IKRiNKA, we produce more than a whopping 5 tons of black caviar per year. We have built long-term, cooperative relations with the best, most forward-thinking sturgeon aquaculture farms worldwide to be able to offer you the best caviar for the best price. Only this way can we make sure our products are the best.

Is it possible to buy wild sturgeon caviar?

No. Sturgeon is protected under the Conservation of Habitats and Species Regulations 2017. As of 2005, it cannot be wild-caught anymore. Nowadays, each caviar producer gets strictly controlled, and each caviar has a unique CITES code that states its origin and quality control. Caviar from modern aquaculture farms has all the characteristics of wild-caught caviar, minus the endangering factor―it is a relatively sustainable way of keeping on sturgeon fishing.

Why is sturgeon fishing illegal?

Sturgeons begin breeding somewhat late, at about the age of 15. This makes them particularly vulnerable to illegal fishing, as they also reproduce infrequently—only every two to seven years. If the specie's population starts getting depleted, its subsequent recovery is will also be slow.

Which was the first country banning wild sturgeon fishing?

In 2000, Ukraine was the first country in the region to ban fishing of this fish, and other countries started soon after followed suit. Both amateur and sport fishing of sturgeons in the Black sea have been prohibited. With sturgeon fishing mostly illegal, some people resort to poaching. Pay attention to the label on the black caviar you buy. Sturgeon caviar from aquaculture farms is the most responsible way of going about this topic.

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Häufig gestellte Fragen

Black caviar is obtained exclusively from sturgeon roe. Known sturgeon species: Beluga (Huso huso, most expensive), Osietra (Acipenser gueldenstaedtii, rich nutty), Sevruga (Acipenser stellatus, intense), Siberian Sturgeon (Acipenser baerii, mild, affordable entry).

Sturgeon need 7-20 years to reach sexual maturity (Beluga even 15-20 years) and produce roe only every 3-4 years. Combination of strict CITES sustainability requirements, expensive aquaculture (wild-catch banned in EU since 2008) and manual Malossol salting makes Beluga & Co. a true luxury good. Price details see sub-pages.

Genuine black caviar comes exclusively from sturgeon and carries a CITES number on the tin - this guarantees legality and traceability. Also check for EU aquaculture certificates, origin details and expiry date. At IKRiNKA we guarantee traceability to the farm. Warning: 'caviar substitute' from lumpfish roe or algae is edible but NOT real caviar.

Black caviar is traditionally enjoyed pure, straight from the tin served on ice, with a mother-of-pearl or plastic spoon (metal alters the taste). Ideal portion: 10-15g. Classic accompaniments: warm blinis or unsalted toasts, sour cream (smetana), chilled premium vodka or champagne Brut. Do not overpower with lemon, onion or intense spices.

Current prices for 50g black sturgeon caviar at IKRiNKA: Siberian sturgeon 'Diamant Line' 33,95€ (glass) or 39,90€ (tin), 'Silver Line' 42,90-43,90€, Russian sturgeon 46,90€, 'Golden Line' 46,90-47,90€, Kaluga 52,90€, 'Platinum Line' 60,90-61,90€, Beluga 141,90€. In 100g portions correspondingly double. Per 1kg: from 680€ to 2,400€ (Beluga). Premium quality direct without wholesale.

Black sturgeon caviar has a complex nutty-buttery flavor with a delicate marine note and long finish - significantly more refined than red caviar. Beluga is the mildest and creamiest (pearls up to 3.5mm, light gray), Osetra is nutty and medium-bold (golden-brown), Sevruga is intense and savory (dark gray, smaller pearls). Always serve at 2-4°C with a mother-of-pearl spoon.

The most expensive caviar in the world is «Almas» (Persian «diamond») - Beluga caviar from 60-100-year-old albino Beluga sturgeons in Iran. Price: up to €25,000-34,000/kg. Practically unavailable in production, mostly sold at auctions. Regularly most expensive on the market: Beluga (from €141.90/50g at IKRiNKA, up to €8,000/kg in specialty retail). Then Osetra (Russian sturgeon), Sevruga.

Beluga (Huso huso): largest pearls (2,5-3,5mm), gold-gray, mild buttery - most expensive, IKRiNKA from 141,90€/50g. Siberian Sturgeon (Baerii): medium pearls (2-2,2mm), dark gray, milder - 'Diamant Line' from 33,95€/50g. Kaluga: similar to Beluga but slightly darker, from 52,90€/50g. Russian Sturgeon (Osietra): medium pearls, nutty-creamy flavor, from 46,90€/50g.

Drinks: Champagne (Brut, Extra Brut, Blanc de Blancs), chilled premium vodka (-18°C), occasionally dry Riesling. Food: warm blinis with butter, unsalted toasts, boiled potatoes, hard-boiled eggs, sour cream (smetana). Avoid: intense spices, lemon, roasting aromas - they overpower the delicate flavor.