About thirty years ago, particularly in 1983, cosmetology made the first acquaintance with caviar. Bassed in an investigation by Mrs. Erika Bauerpu, she demonstrated the beneficial effect of caviar on the firmness of the skin. Thanks to the high concentration of vitelin and the appearance of the Caspian fishermen who were without wrinkles, although they were in the sun, the idea that caviar helps the skin was born. The composition was based on sturgeon eggs and additionally contained mussels, oysters, shells, algae and plankton, in combination with vitamins, lipids, proteins, minerals and trace elements. Ingredients essential and valuable to the structure of cells.
Caviar is produced from a special category of fish, which are called sturgeon because of their particular shape. As a dish is available in 3 types:
Caviar beluga is the most expensive and comes from the largest in size and the richest sturgeon that lasts more than 100 years.
Caviar asetra, has a brown-gray color with golden shades. It is produced by a medium-sized sturgeon that lives about 50 years and its flesh has crisp texture and intense aroma.
Caviar sevruga has a dark gray color and rich aroma. It is produced from the smaller in size sturgeon, which live up to 30 years.