Distinction

 

  1. Sturgeon Raised Free in the Volga River

     

    Kentaur Caviar™ comes from Russian Osetra swimming in the cold, natural currents of the Volga river. Our process is unique in that the fish live freely in their native habitat, feeding on the natural plankton, crustaceans, and minerals found here. This rare and exclusive way of raising the sturgeon produces a finer, purer, and richer caviar compared to the farm-raised methods used by other caviar producers.

  2. Optimal Taste, Texture, and Uniformity

     

    Cold waters aid in developing the best quality roe in the Russian Osetra, yielding caviar that is less oily. Because the fish for Kentaur Caviar™ are naturally raised, the harvesting season runs between late-September and mid-May. By harvesting in the 4th stage of maturity, our roe is captured at its most delicate and delicious stage. The level of respect given to the Russian Osetra during its free development is continued throughout the harvesting process as no part of the sturgeon is wasted.

  3. The Taste of Russian Royalty

     

    The roe that becomes Kentaur Caviar™ is lightly salted with sea salt upon harvesting, then vacuum-sealed and kept at 28-30⁰F to retain the freshness and character you expect. Kentaur Caviar™ is characterized by a silky texture, nutty flavor, and soft oceanic aroma.

  4. Kentaur: Certified to Be the Best

     

    Each shipment of Kentaur Caviar™ is inspected and cleared in Russia by the Russian Ministry of Fisheries and Veterinary Control and the regional CITES authority prior to exportation. Samples of the harvest are collected and tested to confirm the product authenticity.


    Upon entering the US, each shipment of Kentaur Caviar™ is inspected and cleared by Customs officials, who work together with CITES and the proper US agencies.


    We are proud to say that Kentaur Caviar™ is CITES approved, FDA registered, and FWS licensed.