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Legally, all caviar that is on the market must be CITES labeled. There is a label with an individual CITES code on each of our tins. The label includes information about the source code of the caviar, a two-letter country of origin code, year of harvest, official registration code of the processor, identification number of the caviar batch, and also repackaging year, our official registration code, repackaging country code, lot identification number, and CITES export/re-export permit number

HACCP certification is an international standard that defines the requirements for food safety control. It includes the verification of biological, chemical, and physical hazards, their elimination, and the establishment of a monitoring system. So you can be sure that our products are not only tasty but also completely safe to eat. Caviar Union renews this certificate each year, so you can be sure that our caviar is packed to the highest safety standards. You can see our HACCP certificates on the About Us page.

At Caviar Union GmbH, we package our flagship product, caviar, as well as crab and salmon. You can find out more about this on the Packaging page.

Our experts inspect the farms we work with several times a year. We hand-pack each tin of caviar, each of which is tracked by an individual number located on the CITES label on the back of the tin. We have other international certifications, more on that on the About Us page.

Although our flagship product is caviar, we also supply salmon and crab and plan to expand our product line. You can find out more on the Wholesale page or contact us directly through the Сontact form.

We provide professional advice on creating and promoting your caviar and seafood brand. We would be happy to share our experience and knowledge with you. You can see more about this on the Consulting page or contact us directly through the Сontact form.

Yes, we absolutely do! We advise on the taste and quality of caviar and teach you to understand caviar like a true gourmet. Join our “master of caviar” classes that we have several times a year in different parts of the world. Sign up for our newsletter to get updates. You can see more on the Consulting page or contact us directly through the Сontact form.

Caviar is considered a luxury product. Adding it to a restaurant’s menu or adding dishes using caviar allows the restaurant to show its high level, attract new audiences, and get on the lists of haute cuisine restaurants.

Caviar can be your calling card and show that you are a higher-level hotel. By including caviar in your room service, you can increase your additional revenue and make your hotel a real destination for special occasions.

Our small branded caviar fridges are provided by us at the conclusion of long-term contracts. You don’t have to only store caviar in them. You can display them in your premises to sell caviar and get extra revenue on top of your bill to customers.

Yes, we do! You can find out more about them on the HoReCa page or by getting a special HoReCa price list.

The term “Caviar ” refers to “processed eggs of certain fishes of the Acipenseridae family known as Sturgeons that live in natural water resources of the northern hemisphere.” Since 2003 it has only been legal to sell farm-raised caviar. There are 29 main types of caviar apart from various mixed species specified by special CITES codes.

We work mostly with the best nine types of caviar:

  • Beluga (Huso Huso)
  • Ossetra (Acipenser gueldenstaedtii)
  • Kaluga (Huso dauricus)
  • Scherinki (Acipenser schrenckii)
  • Siberian Sturgeon (Acipenser baerii)
  • Sterlet (Acipenser ruthenus)
  • Amur Sturgeon (Acipenser Shrenckii)
  • Kaluga-Huso Hybrid (Huso Dauricus & Acipencer Shrenckii )
  • Russian Sturgeon – Siberian sturgeon Hybrid (Acipencer gueldenstaedtii x Acipenser Baerii)

To ensure that the caviar you buy is halal, you should ask for the halal certificate. Usually, all the caviar we sell has this certificate. If you want to ensure that the caviar we deliver to you has passed the halal certification, please contact us through the Contact form.

Caviar color can vary from variety to variety, so be sure to compare the color to the description. And also, the color could be different within the same type of fish. It depends on the age of a fish and the individual characteristics of the fish. Taste and quality of caviar have nothing to do with its color. There are general principles for what a quality caviar should look like: it should never contain broken eggs or excess oil.

Caviar should be stored in a tightly closed tin or glass jar. When you open a jar, you should see shiny, sparkling eggs. They should not be oily or murky, nor should the caviar be mushy in any way. When tasting, the eggs should separate from each other.

To taste the flavor of caviar, you need to warm the caviar slightly with the warmth of your skin. Put a small amount of caviar on the back of your hand between your index and thumbs (use a pearl or gold spoon for that). After a few seconds, you will feel a not too strong aroma. It should resemble the sea but should not have a strong fishy smell.

The flavor of caviar depends largely on the origin of the sturgeon. It can vary, but there are some common shades of flavor inherent in different types of caviar. Caviar should by no means resemble canned fish in taste. However, it often resembles seafood such as mussels, oysters, or clams in flavor. Freshly washed caviar often has a sweet, nutty flavor.

You can write to us through the Contact form or contact us directly through our email at info@caviarunion.com or by phone at +49 22688010650. If you want to know prices in advance, please get your Wholesale price list.

The delivery time depends on your location. However, delivery within the European Union usually takes 1-2 business days. If you are ordering outside the European Union, delivery time may increase slightly due to customs clearance. If you want to clarify your delivery time, please contact us via email at info@caviarunion.com or by phone at +49 22688010650.

Packaging

Legally, all caviar that is on the market must be CITES labeled. There is a label with an individual CITES code on each of our tins. The label includes information about the source code of the caviar, a two-letter country of origin code, year of harvest, official registration code of the processor, identification number of the caviar batch, and also repackaging year, our official registration code, repackaging country code, lot identification number, and CITES export/re-export permit number

HACCP certification is an international standard that defines the requirements for food safety control. It includes the verification of biological, chemical, and physical hazards, their elimination, and the establishment of a monitoring system. So you can be sure that our products are not only tasty but also completely safe to eat. Caviar Union renews this certificate each year, so you can be sure that our caviar is packed to the highest safety standards. You can see our HACCP certificates on the About Us page.

At Caviar Union GmbH, we package our flagship product, caviar, as well as crab and salmon. You can find out more about this on the Packaging page.

Wholesale

Our experts inspect the farms we work with several times a year. We hand-pack each tin of caviar, each of which is tracked by an individual number located on the CITES label on the back of the tin. We have other international certifications, more on that on the About Us page.

Although our flagship product is caviar, we also supply salmon and crab and plan to expand our product line. You can find out more on the Wholesale page or contact us directly through the Сontact form.

Consulting

We provide professional advice on creating and promoting your caviar and seafood brand. We would be happy to share our experience and knowledge with you. You can see more about this on the Consulting page or contact us directly through the Сontact form.

Yes, we absolutely do! We advise on the taste and quality of caviar and teach you to understand caviar like a true gourmet. Join our “master of caviar” classes that we have several times a year in different parts of the world. Sign up for our newsletter to get updates. You can see more on the Consulting page or contact us directly through the Сontact form.

HoReCa

Caviar is considered a luxury product. Adding it to a restaurant’s menu or adding dishes using caviar allows the restaurant to show its high level, attract new audiences, and get on the lists of haute cuisine restaurants.

Caviar can be your calling card and show that you are a higher-level hotel. By including caviar in your room service, you can increase your additional revenue and make your hotel a real destination for special occasions.

Our small branded caviar fridges are provided by us at the conclusion of long-term contracts. You don’t have to only store caviar in them. You can display them in your premises to sell caviar and get extra revenue on top of your bill to customers.

Yes, we do! You can find out more about them on the HoReCa page or by getting a special HoReCa price list.

Caviar

The term “Caviar ” refers to “processed eggs of certain fishes of the Acipenseridae family known as Sturgeons that live in natural water resources of the northern hemisphere.” Since 2003 it has only been legal to sell farm-raised caviar. There are 29 main types of caviar apart from various mixed species specified by special CITES codes.

We work mostly with the best nine types of caviar:

  • Beluga (Huso Huso)
  • Ossetra (Acipenser gueldenstaedtii)
  • Kaluga (Huso dauricus)
  • Scherinki (Acipenser schrenckii)
  • Siberian Sturgeon (Acipenser baerii)
  • Sterlet (Acipenser ruthenus)
  • Amur Sturgeon (Acipenser Shrenckii)
  • Kaluga-Huso Hybrid (Huso Dauricus & Acipencer Shrenckii )
  • Russian Sturgeon – Siberian sturgeon Hybrid (Acipencer gueldenstaedtii x Acipenser Baerii)

To ensure that the caviar you buy is halal, you should ask for the halal certificate. Usually, all the caviar we sell has this certificate. If you want to ensure that the caviar we deliver to you has passed the halal certification, please contact us through the Contact form.

Caviar color can vary from variety to variety, so be sure to compare the color to the description. And also, the color could be different within the same type of fish. It depends on the age of a fish and the individual characteristics of the fish. Taste and quality of caviar have nothing to do with its color. There are general principles for what a quality caviar should look like: it should never contain broken eggs or excess oil.

Caviar should be stored in a tightly closed tin or glass jar. When you open a jar, you should see shiny, sparkling eggs. They should not be oily or murky, nor should the caviar be mushy in any way. When tasting, the eggs should separate from each other.

To taste the flavor of caviar, you need to warm the caviar slightly with the warmth of your skin. Put a small amount of caviar on the back of your hand between your index and thumbs (use a pearl or gold spoon for that). After a few seconds, you will feel a not too strong aroma. It should resemble the sea but should not have a strong fishy smell.

The flavor of caviar depends largely on the origin of the sturgeon. It can vary, but there are some common shades of flavor inherent in different types of caviar. Caviar should by no means resemble canned fish in taste. However, it often resembles seafood such as mussels, oysters, or clams in flavor. Freshly washed caviar often has a sweet, nutty flavor.

Delivery

You can write to us through the Contact form or contact us directly through our email at info@caviarunion.com or by phone at +49 22688010650. If you want to know prices in advance, please get your Wholesale price list.

The delivery time depends on your location. However, delivery within the European Union usually takes 1-2 business days. If you are ordering outside the European Union, delivery time may increase slightly due to customs clearance. If you want to clarify your delivery time, please contact us via email at info@caviarunion.com or by phone at +49 22688010650.

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