CLASSY CAVIAR - Caviar from live sturgeon 

CLASSY CAVIAR - Premium Caviar from live sturgeon
Thanks to the research of the marine biologist and internationally renowned toxicologist of the Alfred Wegener Institute for Polar and Marine Research for Polar and Marine Research AWI, Prof. Dr. Angela Köhler, premium caviar can now be produced from mature  sturgeon eggs without killing the endangered fish.  For a  mouthfeel of an 'exploding round pearl'  for our premium caviar, the mature eggs are completely pure and clean as created by nature.  Therefore, our Premium Caviar is only preserved with a Malossol content of salt for a long shelf life of up to 9 months at minus 4oC and 2 years at minus 18-20 oC. No preservatives, such as Borax E284/285 and other conservation methods are necessary, except pure salt up to 3.8%. 
The 'caviar logistics' for storage and distribution can be based on modern food logistics standards, from now on. In 2023, this caviar was served at the NOBEL PRIZE Banquet in Stockholm.