Caviar from sturgeon eggs, salted and specially treated. Sturgeons, a reconginzably shaped fish, are calm, powerful and are considered “living fossils” having appeared on earth more than two hundred million years ago. Caviar is hard to define. This delicacy surrounds itself with an aura of mystery, evoking exclusivity, luxury, hedonism, passion and sensuality. The ancient Persians considered it a gourmet treat, but also a remedy capable of healing all ills. It was believed to be an infallible aphrodisiac, a symbol of abundance and a key to overall well-being. While illustrations and imaginations of wealth and luxury often combine Champagne and caviar, many do not realize that a few grams of caviar can cost more than Champagne owing to an extensive production process. The preparation of the fresh caviar, after a scrupulous washing of the sturgeon, involves the extraction of the eggs according to diameter and maturation. The preparation is carried out at low temperature by manually massaging the eggs through a sieve, separating the impurities and salting the eggs. Generally caviar, according to the Malossol method, contains about 3.5-4% of salt by weight. The caviar is then packaged directly in the individual boxes or tins of different weight through custom processing equipment. Fresh caviar will have a well-defined dodecahedron grain; absolute absence of fishy smell; no spicy flavors; be free of liquid, and impart no stickiness.The package will be full and must not have any voids on the surface. Caviar is appreciated in purity, given its value, cost and fine aroma. Cooking with caviar is not recommended as it detracts from the aromas and flavors. Caviar varies by area of the sturgeon’s origin and encompasses more than 30 types around the world, including the most famous and valuable, Beluga. Beluga caviar, gray in color, is very rare, can weigh more than a ton and produce 150 kilograms of caviar.