I AM CAVIAR
Introduction from generations
In the past this real taste of caviar was familiar only to residents of fishing villages and to those who managed to get to the imperial meals: only fresh delicacies were delivered there with incredible efforts. After almost 200 years, fresh “malossol/low-salt” can be served to connoisseurs all over Europe.
A new page in the history of caviar craftsmanship is here – we combine the knowledge and traditions of the dynasties of caviar masters together with I AM CAVIAR to make the real taste of caviar available even thousands of kilometers away from the fishery.
It took more than 25 years of efforts to provide the conditions for the creation of I AM CAVIAR. The idea is to preserve the organics of caviar as much as possible, protecting it from damage caused by conservation.
Magic of the organic essence
Sturgeon is a recognized winner of evolution. This species appeared more than 200 million years ago, a little later than dinosaurs, and survived to the present day in almost unchanged form. The fantastic ability to survive is contained in the genome of the sturgeon and is passed down from generation to generation.
While for most populations the survival of juveniles is the point of maximum vulnerability, for sturgeons it has become the basis of superiority. The genius of nature is revealed in sturgeon: the ability to contain in each egg those incredible resources that preserve life for millions of years.
This vitality is the source of the useful qualities of sturgeon caviar, which cause attraction on the verge of passion. Easily transferring those famous qualities, it has a quick and noticeable effect on a person, combining vivid impressions of taste and an emotional boost from nature's most effective vitamin cocktail.
Therefore, it is completely understandable that caviar has become a leader among the coveted and highly valued products.
To a greater extent these qualities relate to the natural pure type of caviar – to “malossol/low salt-in-five minutes”. The basis of the skill of the caviar master is to protect the grains, preserve them in order to save the maximum of organic resources and properties.
Statistics prove: the fresher the caviar, the more you like it - and the stronger the demand for it - and the more difficult it is to prepare and deliver it. I AM CAVIAR prepares and delivers just this sort of caviar.
The work to preserve organics of I AM CAVIAR includes all types of professional and technical resources, available methods of preparation, transportation, storage, strict regulations for obtaining caviar only from natural species. I AM CAVIAR completely eliminates the use of chemical preservatives. Use of metals in the preparation and packaging process is excluded. Painstaking work to reduce salt levels is constantly underway.
This is the secret of the taste of I AM CAVIAR.
I AM CAVIAR MADE THE RULES
Since 1777
THE CASPIAN MASTERS.
The history of the professional school of caviar masters in the Caspian Sea dates back more than 200 years. Since the 19th century, the countdown to the dynasties of the masters begins. Specialized faculties appeared in the universities of the Caspian region in the XX century. Having become a product of the imperial courts and an expensive symbol of luxury, caviar required enormous responsibility at every stage of production. Everyone is equally responsible for the final result – from the caviar master to those who organize delivery to the table.
The recipe and skill of the Caspian caviar masters have been honed for centuries in conditions of the highest demands.
Passion for their work and an understanding of unconditional personal responsibility have become the basis of the Caspian school of caviar masters – probably the only one in the world and definitely the oldest.
The experience counts not only in generations, dynasties and family secrets, but also in hundreds of tons of cooked caviar delivered to connoisseurs.
The pride of I AM CAVIAR is a team of masters, fully formed from famous Caspian specialists representing dynasties and generations of people whose destinies are linked to sturgeon. Restoring historical saltings or creating new ones, unique I AM CAVIAR specialists can rely on the memory and art of generations.
FRESHWATERS. NATURAL BELUGA AND DIAMOND STURGEON
Herds of I AM CAVIAR consist of Diamond sturgeon and beluga (most valued Caspian species), which live only in coastal rivers.
Here, habitat conditions are the best because they are natural for the population: natural bottom nutrition, flowing river water, free growth of fish. These are herds of descendants of wild sturgeon species.
Rivers flowing into the Mediterranean Sea, are a thousand-year-old habitat of sturgeon. The mild warm climate, the absence of sudden temperature changes is an ideal environment for an ancient variety. The flowing water of the river, the immediate proximity of the sea is a comfortable natural environment for fish, allowing it to fully develop and reveal its best features. It is natural that such places are home to thousands of sturgeons and belugas of I AM CAVIAR population. The conditions where fish is surrounded by wild nature are one of the key factors ensuring the uniqueness of I AM CAVIAR.
SEASONALY FRESH PRODUCED
Maximum freshness is guaranteed by the experience of the Caspian caviar masters and new features that allow you to deliver I AM CAVIAR completely fresh. All the features of the species, seasonality and the possibility of working with the recipe of the saltings are taken into account.
Fresh caviar always means seasonal differences, and their advantages and features are fully taken into account and used while salting. By winter, the fish accumulates strength and gains fat, and the caviar increases in size. Closer to summer the eggs decrease.
During the best period of each season the caviar is prepared to get the highest result in all indicators: from size to maturity. Professional storage is provided, taking into account the peculiarities of seasonal logistics and climatic conditions of each place where I AM CAVIAR should be served.
And it is always only lightly salted — caviar on pure salt, without preservatives*, a real “five-minute".
*Additional conservation can be custom-made
I AM CAVIAR signature: RECIPES
Based on the decision to work only with pure Caspian species, I AM CAVIAR presents one of the proofs of mastery – the ability to work with the recipes of saltings.
Masters restore historical recipes, present a guaranteed taste of classics and hone new ones. More than 40 I AM CAVIAR recipes are available for regular customers, any of which can be made to order
PRESSED LONDON-PARIS
Supplies of black caviar to Europe began with the World's Fairs of 1862 in London and 1867 in Paris. Shipping from the Caspian Sea, taking into account the transport system of the middle of the XIX century, took a lot of time. Therefore, pressed or soldered caviar was the first to be imported to Europe. The principle of its processing includes drying, as well as pressing, high salt content, and therefore it is more suitable for transportation and storage. And today French connoisseurs often choose to serve this type of caviar with champagne, and also prefer a variety of salting – combining classic grainy caviar in orders a little saltier and at very low salt.
3.2% SALT PASSIONATED TRADITION
Caviar salted just above the minimum of I AM CAVIAR is prepared exclusively to order. Salting with higher salt is, first of all, a tribute to the culinary traditions of the past, including very recent one - when cooling technologies did not yet allow for uninterrupted provision of caviar connoisseurs at very low salt. Of course, these traditions have formed the basis for many delicious dishes and combinations. And for some, it's often the taste of youth. There are also connoisseurs who are fascinated by the contrasting serving of caviar in portions of different salts with both very low and higher salt content.
5% SALT PURE HISTORY: PARIS 1900
At the end of the 19th century, technology brought the caviar market to the state it has been in almost to the present. The beginning of the industrial use of artificial cooling opened up incredible
opportunities for presenting a product that was fresh at that time. And it set one of the directions that determine quality – increasing the freshness of caviar delivered to the table.
It is generally believed that such deliveries to Europe first began with the international exhibition in Paris in 1900. The enthusiasm of true connoisseurs and the understandable high interest of the culinary community have become a challenge for the masters of I AM CAVIAR to restore this cooking option. Caviar is prepared to order according to the original recipe of that time, including a handmade native salting.
3%–2.8% SALT ORIGINAL MALOSSOL CLASSIC MARINE
The most classic, traditional and most sought-after recipe from I AM CAVIAR. Caviar prepared in this way is the standard of low salt and it is often taken as a sample. It is believed that this kind of balance of salt not only carefully preserves the caviar itself and all its valuable properties, but also helps to reveal the real taste. That is why the availability of the freshest caviar of this type of salting is constantly maintained in every CAVIAR EMBASSY. Culinary historians and experts who are passionate about the history of caviar business agree that this recipe has developed over more than 150 years through constant natural testing. Time, experience and of course abundant and almost always pretentious consumption of low salt have led to an ideal result.
2.5% SALT ONLY MALOSSOL ESSENCE OF THE SEASON
Caviar cooked on the lower border of salting, in which salt is still able to hold the wall of the eggs. Cooking requires a unique skill from the master. This recipe allows you to fully unlock the possibilities of I AM CAVIAR, cooked to order. Caviar salted by 2.5% allows you to get closer to understanding the taste of raw caviar and is strongly recommended for consumption in its pure form, as well as without alcohol. Such caviar can only be cooked individually and can be stored in a regular refrigerator for a maximum of three days.
30gr SOFTLY SECRET
A recipe created 20 years ago by the masters of I AM CAVIAR for children's and medical diets. The author's technique for 2.8% salt, taking into account the specifics of the manufacturing technology, requires complex and lengthy work with each portion. Caviar is prepared only to order and only with a packing of 30 grams, optimal for consumption.
THANK YOU. FROM STURGEONS
Continuous work on the reproduction of sturgeons means decades of complex research and observations that allow not only to preserve, but also to increase herds of original species. This is a movement towards understanding the conditions that will help restore the population in the wild.
It was the painstaking work of professionals in the reproduction of sturgeon that allowed us to help this ancient species. For the first time in millions of years, when the need appeared, the right specialists were there. So the sturgeons won the evolutionary struggle again. And every caviar connoisseur supports this work by purchasing I AM CAVIAR.
CAVIAR CONCIERGE is the personal service, perhaps the key condition for the highest quality of caviar. The duty of the personal concierge is to provide all the possibilities of personalization in production and delivery, as well as to understand personal requirements and taste preferences in order to take them into account while preparing and submising the order. This is the basis of I AM CAVIAR approach.
Preference is given to pre-order because this guarantees the pre-selection of exceptional eggs? timely delivery and ensures, using all possibilities, the maximum freshness of I AM CAVIAR on the required date.
Each order is prepared individually: the fish is selected and monitored, only the most mature caviar is allowed to be packaged, guaranteed by echograph assessment. Repackaging is completely excluded.
CAVIAR CONCIERGE consultants will help you to choose the optimal pre-order period depending on the time of year, help you to choose the packaging and prepare the order, arrange delivery, escort the payment and, if necessary, professional storage at YOUR CAVIAR CARE.
The variety of fish for caviar preparation – Caspian sturgeon or beluga – will be individually selected depending on the specifics of the order and taking into account seasonal advantages.
CAVIAR CONCIERGE works seven days a week in order to find an answer to every request to I AM CAVIAR and related services. Please contact us whenever necessary.
YOU AND I AM CAVIAR
I AM CAVIAR sincerely welcomes connoisseurs, giving them absolute priority. A special relationship with customers is a constant condition for the unique quality of I AM CAVIAR. I AM CAVIAR highly appreciates the choice based on the desire to understand and use the opportunities that have been created over the years and the desire to look for the benefits. I AM CAVIAR is the client's interest in getting the best product for himself, choosing recipes and packaging, working through all the private details.
I AM CAVIAR will need a recommendation from existing customers for the first shipment. Send them your email or other convenient communication method to receive from I AM CAVIAR a request for a selection of individual recipes and the best solutions for delivery and storage, as well as an offer of trial portions of I AM CAVIAR.
There is also an option to send a message to welcome iamcaviar.com . A tasting will be organized for you, delivering trial portions to you, or served at the nearest I AM CAVIAR EMBASSY. Then, by sending a confirmation of interest and having already evaluated the product, together with CAVIAR CONCIERGE, you can prepare a customer application for I AM CAVIAR.
Seasonal offers to regular customers are made based on the possibilities of a reserve for fresh caviar of the highest quality at each time of the year. The price of delivery and storage services may be slightly affected by the region of receipt, time of year and current climatic conditions.
YOUR CAVIAR
CARE
The recommended shelf life of I AM CAVIAR using non-professional (household) refrigeration equipment does not exceed two weeks. The term of professional storage in special conditions is more than three months.
Therefore, I AM CAVIAR has built its thermology system from scratch, which takes into account all the possibilities available today, based on its own equipment and standards. Thus, YOUR CAVIAR CARE service is provided — caviar storage for the client in capsule cooling conditions with round-the-clock external temperature control, eliminating fluctuations and freezing, and then delivery along the thermology chain.
YOUR CAVIAR CARE guarantees the receipt of fresh caviar by the required date regardless of external factors.
The total storage capacity of YOUR CAVIAR CARE in Europe exceeds 3 tons of fresh caviar in more than 100 key locations.