Soberbia cream includes selected caviar from the Caspian Sea in its formula
Anti-wrinkle, Anti-ageing, Antioxidant, Elasticity, Collagen generation, Hydration, Nutrition, Sun protection, Cell regeneration, Softness
Caviar refers to the saltcured eggs of a sturgeon fish. The sturgeon is one of the most primitive fishes in existence. Sturgeons can live up to 100 years and do not reproduce every year.
All sturgeon species live in the northern hemisphere, mainly in the Caspian Sea, the Black Sea and the Sea of Azov. They are also found in the Volga, Ural, Danube, Don and Kura rivers.
The origin of the word caviar comes from the Tartar ‘khavia’ – which refers to the sturgeon’s eggs.
Sturgeon eggs have a very high vitamin, mineral and protein content.
The eggs are extracted from the fish under anesthetic. They are then sewn up and returned to the water without being killed. Some undergo 30- odd caesareans in their long life.
It takes at least 8 years for a sturgeon to mature, 8 minutes to extract the caviar and 8 seconds to taste it.
Of the twenty-five varieties of sturgeon in existence, three of them can be caught in the Caspian Sea: beluga, ossetra, and sevruga.
Beluga is the most expensive type of caviar, and has about thirty eggs per gram. Its color varies from light to dark grey and represents 20% of all caviar sold.
A kilo of beluga sturgeon caviar from the Caspian Sea can be sold for up to $10,000 USD.
Ossetra has a characteristic, slightly iodine flavor, and its eggs are smaller than those of beluga. It is cheaper and is grey colored with golden flecks.
Sevruga is the cheapest, which does not mean it is the worst.
The eggs are smaller and there are about seventy per gram. It is black in color and represents 50% of the market.
The multi-millionaire Charles Ritz formally launched caviar as a haute cuisine ingredient when he included it in gourmet menu at his prestigious hotel.
Caviar accelerates the cell regeneration of skin.
It is rare and treasured by gourmets, making it one of the most expensive foods in the world.
A popular way to eat caviar is on blinis (thin pancakes). This is one of the most traditional dishes of Russian cuisine, especially during Lent.