CASPIAN GOLD: CAVIAR AS IT IS
«Kamchatka»
The East is burning scarlet

Every spring the rivers of the Russian Far East are seething with salmon that rush upstream from the sea to their spawning grounds

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Historically, the roe of salmon was considered in Russia as precious as the black caviar, and the secret recipe for it was passed down in the family lines of each clan.


It is impossible to reproduce it artificially

Large fish-eggs are colored red as well as the bodies of salmon due to miniature crustaceans that are nature diet for the fish.

Cold and clean

It was a widely accepted notion that even the mood and health of a master may influence the quality of curing. The mystical process of salting was conducted in cool and extremely clean rooms.

In the cold of winter, red caviar (wrapped in sheepskins in order not to freeze it) was hauled onto sledge and transported to capitals – European ones as well as Moscow and Saint-Petersburg.

Historically, the roe of salmon was considered in Russia as precious as the black caviar, and the secret recipe for it was passed down in the family lines of each clan.

Kamchatka is born there where the Sun is rising

Accurate, tried-and-true technology of salt-curing.

Natural process that allows the roe to mature and gain its flavor.

The way to the client is now much faster.

And the natural taste and value of red caviar is the same.