Acipenser Naccari

CAVIAR NACARII is a artisan producer of caviar and sturgeon meat located in the beautiful natural surroundings of the Val d'Ar�n in the Spanish Pyrenees. Found 700 meters above sea level in the heart of the Pyrenees their facilities are sited along the Garonne River. Here, pristine Garona river water reaches the sturgeon farm at only 20 km from its source, and is the only farm in the world located in a natural setting fed by water so crystalline and pure from the winter thaw - free of foreign flavors or scents.

Several years ago, with the threat of the global overfishing of natural sturgeon stocks becoming a reality and forecasting the need to contribute to the preservation of these ancient animals, a biologist developed a vision of livestock farming of sturgeons in Spain. Several sturgeon species were initially considered. The Fish Farm Manager liked the name of one of them: "Acipenser Naccari" (the Adriatic Sea Sturgeon) and after a slight modification, they registered this name as their brand, becoming CAVIAR NACARII. However, it was decided to raise the Acipenser Baerii - the Siberian Sturgeon - whose adaptability to aquaculture proved stronger in the climate of the Pyrenees and thrives in farming because all it is a fresh water fish. Stocks come from Baikal Lake (the deepest and largest volume fresh water lake in the world) in Siberia, Russia. Smaller than Caspian sturgeons (from 15 to 30 Kg), Siberian Sturgeon eggs are considered to be one of the best in purity of flavor.

For the production, CAVIAR NACARII buys 12,000 two-months-old fingerlings each year. After a period of adaptation in special indoor pools, they are transferred to the outside pools. From this instant, their normal cycle begins and the sturgeons react to the change of environment by the heat of the sun on the water - an important part for comfort and growth of the fish. The sturgeon females are fertile once a year, generally in spring or autumn, depending on the climate and environmental elements. The moment of the eggs extraction is crucial because this step determines one of the most valued parameters of caviar: the texture of the egg. Each female is scanned at least twice and a biopsy is done at the specific moment in order to determine the ideal diameter for the eggs. CAVIAR NACARII believes this be one of their main proprietary assets for the quality of their product. When the texture is at the ideal moment, they extract the egg sack, which is sieved, washed rapidly with salty water and put in the ripening boxes where the caviar will drain and dry and kept in tins with a vacuum rate of about the 98 %. Between four and six weeks later, the caviar will be ready to be re tinned again in the usual sale smaller tins. This is done by an authentic "Master processor". Each step is different from the state or size of the eggs. The color of their caviar is different for each sturgeon female, ranging from dark grey, lighter grey with a silvery sheen, to even golden. Eggs are usually bigger than Sevruga but taste like Osetra- robust, but consistent and clean - like the waters they were grown in.

CAVIAR NACARII is an artisan company that takes care of all the details of the production process and packaging for the satisfaction of the most demanding costumers. They combine craftsmanship with the most comprehensive European quality standards and controls - and have established a brand that is recognized as one of the most exclusive caviars produced in Europe. A rarity in the U.S. - this is a special opportunity to experience a very uniquely-produced caviar. LIMITED!