Time.news – Not many people know that sturgeons have been an endangered species for years and are no longer fished in the Caspian Sea or the Black Sea, where very few of them remain. Instead, they are bred in different countries of the world with different cultures and health controls, so today the origins of caviar are many and represent quite different production philosophies. Among these countries Italy stands out with the highest quality standards and the most rigid controls.
While the caviar imagery is still linked to Russia and Iran, among the major exporters today there is also China which, like many other products, holds the production record. The curious thing is that, while most Italians still consider caviar a Russian or Iranian product, our country exports the best caviar in the world, and imports the Chinese product that arrives here at very low prices. It is no coincidence that there is a committee that periodically holds a closed-door meeting in which market trends are decided. The discussions are mainly on the quantities available and the types of caviar that will be placed on the market, but above all on the trends of production from China.
Not for this reason the retail caviar costs less, in the final sale and at the restaurant the origin of the product is generally not specified and therefore it is sold at normal market prices, taking advantage of the poor competence of the consumer. caviar is a food made exclusively with sturgeon eggs and salt, the eggs of other fish are only substitutes, they imitate their shape, color (they are often artificially colored), but they cannot imitate their incomparable flavor.
How to recognize caviar
The package is sealed with a non-removable strip that contains the label imposed by the CITES (Convention on International Trade in Endangered Species of Wild Flora and Fauna), which reports some important information through a series of codes. The first three-letter code indicates the species of sturgeon from which the caviar is produced, the letter C indicates that the sturgeons come from aquaculture, the third two-letter code is essential because it indicates the ISO code of the country of origin of the caviar. IT proves Italian origin.
Then follows the year of production, but unfortunately the criteria imposed by CITES are rather bizarre and this year corresponds to production only when the caviar arrives directly from the primary producer, while in case of repackaging by other subjects, only the year of the last packaging which may not coincide with the production date. Also for this reason it is preferable to buy from producers who raise sturgeons, produce and package the caviar directly, so it is better preserved and offers greater traceability to the consumer.
How was the ‘Italian’ caviar born?
Already in the 70s Rodolfo Giaveri founded an eel farm, as the land where the property is born is very rich in springs; the purest water as well as the ecosystem, equally rich in the territory, how could it be better used, if not for a fish farm? Creating an ideal environment for the fish, without counting the advantage of being able to use only the purest waters that flow inside the plants themselves: a closed environment that is perfectly controllable in every aspect, an enviable condition for a high quality production that was already aimed at from the beginning.
The sturgeon breeding Giaveri
Subsequently Giaveri, has the intuition to begin to breed the species of sturgeons, when the fishing of the latter (they were found in nature), was totally blocked with the introduction of the sturgeon among the endangered species protected by CITES. The farms were initially intended only for sport fishing or for meat, but after the change in the international scenario of the caviar world, Giaveri began the first collaborations and soon became a leader in the sector for the production of caviar.
Today Caviar Giaveri is led by Jenny, Giada and Joys Giaveri, 3 young entrepreneurs who, with great passion, continue the family tradition alongside their father and is currently the most varied sturgeon park in the world where ten different species are bred. which allows you to choose from a rich variety of eco-sustainable types of caviar.
How are sturgeons raised?
Thanks to the creation of an efficient modern aquaculture system with a state-of-the-art plant, each specimen is cared for and followed at every stage of its growth: every aspect is meticulously cared for to recreate the best habitat (the sturgeon is a protected species and breeding protects its survival), ensuring the utmost respect for the balance of the ecosystem.
The feeding, the water temperature, the conditions of each sturgeon are monitored 24 hours a day, 7 days a week by computerized systems and the vigilant control of expert personnel. The high standards achieved allow for total traceability of the caviar produced.
Among the most important phases to obtain a good caviar is that of the growth of the fish, when the balance of the species must be respected and the environment where the specimens live must be as similar as possible to the natural one. It takes many years for the fish to mature, which involves an extremely long production cycle, from 7 to 20 years and more, depending on the species reared.
Giada, Joys and Jenny Giaveri
A meticulous process, a ritual that is perpetuated to maintain high standards of excellence over time. After the breeding cycle that can last decades, we proceed with the selection phase of the specimens that have matured the eggs, through a screening that takes place without the use of invasive methods, with the use of an ultrasound system.
Thanks to this technology and decades of experience, the operator is able to accurately identify the quality of the egg and then evaluate, case by case, whether or not to select the fish for the next stage of caviar production. The subsequent transformation cannot improve anything, but it is essential in preserving and protecting the natural quality to the maximum.
How caviar is produced
Obtained brilliant and pure eggs like pearls, we proceed to the delicate salting phase, which follows the Russian Malossol method (a little salt) and includes a ritual handed down by the Russian tradition and a secret recipe of Caviar Giaveri learned thanks to company workshops with Iranian expert salt workers. and Russians.
The selection of the eggs is done by hand with absolute rigor and precision, as is the packaging. All in a controlled and certified environment according to the strictest international standards such as IFS FOOD. Each of the egg processing stages takes place in a “clean room” with pure air where only authorized persons access.
Once salted, the eggs are boxed and left to mature in the original and traditional blue boxes with the 1 / 1.7 kg red elastic: thus creating a natural vacuum that allows the long maturation and conservation of the product. Within the first two months the caviar has an almost imperceptible taste: the eggs are soft and delicate, the salting has not yet been completed, penetrating perfectly into the whole product, and the slow release of the egg oils and liquids is still taking place. .
After the second month, the caviar begins to acquire an elegant and velvety taste. From the third month all the flavors are clearly perceived, the consistency of the egg is fragrant: the superb qualities of this food are therefore evident. The second processing line is that of the sturgeon which uses the fish to introduce it to the catering sector: the delicately flavored meat is distributed in slices to be cooked in the oven or in foil, tartare and carpaccio. Or more easily the fish is transformed into tasty and versatile fillets in olive oil, rich in Omega3 and recommended as a substitute for fish too polluted by heavy metals.
The third processing line, on the other hand, uses eggs, which are first shelled with special manual techniques and then passed to the washing phase and meticulous cleaning of any impurities. There has always been a strong commitment to making the production process more respectful for the environment, saving energy and water resources by using certified energy from renewable sources: an important choice of responsibility towards the planet and future generations.
Giaveri sells almost 90% of its caviar abroad. The main export countries are France, Germany, England, USA, Brazil, Canada, South Africa, the East (Japan, Thailand, Korea, Hong Kong), the Middle East and Australia. The Italian market is also growing strongly
How did it go during the pandemic?
During the pandemic, gourmets have not given up on caviar: there has been a strong development of e-commerce thanks to new buying habits, the interest of the final consumer to buy directly from the producer has increased.
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