For the fish farmer and caviar producer:
Harvesting the eggs is safe for the fish and can be repeated several times. This significantly reduces caviar production costs because the fish do not have to be raised and fed for years for each new egg harvest. Egg size and quantity per harvest increase with the age of the females. The new method also makes it possible to stabilise particularly large eggs, for example from Huso huso, the beluga sturgeon.
For the quality of the caviar:
As the caviar is absolutely clean, no preservatives (e.g. borax etc.) or pasteurisation are required, only salting at low concentrations below 3.8%, malossol. The perfect appearance of the product is unaffected, as gonad- and blood cells remain inside the fish gonad when the mature eggs are released into the belly of the fish and stripped out by soft massage. The cleanliness of the mature eggs avoids any fishy flavour as it is known from conventional caviar
The Caviar is particularly characterised by:
- Beautiful appearance due to its shine and colour
- The mature eggs are characterised by a uniform grain size and round shape
- A stable egg envelope protects the egg and prevents liquid from escaping
- Grain textures can be modulated during the production process - pearl or silk
- The healthy, valuable ingredients are preserved unchanged
- The preservation of the oils and amino acids as flavour carriers results in the depth of flavour
For wholesalers, retailers and logistics:
AWI caviar has a long shelf life of up to 9 months (salted malossol, stored at minus 2 - 4 °C), or 2 years (frozen at minus 18 - 20 °C) and thaws slowly in the refrigerator without losing quality.
The AWI method enables a paradigm shift in caviar logistics through deep-freeze storage and maintenance of the cold chain. This guarantees easy and safe transport by lorry or plane as well as storage in supermarkets, restaurants and private consumers, enabling better management of caviar stocks through year-round product availability.
For high-end catering:
Now, Chefs can use caviar in warm creations and a new world of caviar fine dining is open. The caviar can be also served or on buffets without ice or at large dining events with hundreds of guests - always maintaining the integrity of the caviar grain and perfect flavour even at room temperature for many hours.
For the end consumer:
Constant availability of premium caviar for private consumption in your home freezer.