MOTTRA caviar pools are entirely enclosed and kept at carefully managed temperatures using unique technology, which allow production of the black caviar throughout the whole year. This allows MOTTRA to be in full control of the process of caviar ripeness resulting in the production of caviar that delights the most discerning connoisseur.
MOTTRA is utilizing the most fish friendly approach to harvesting caviar. Unlike many caviar farms, sturgeons are milked or “striped” of their eggs rather than being culled or performing a cesarean section. The fish receives a pleasant stomach massage that sets of the natural process of spawning and releases the fish eggs. No artificial hormones or steroids are used during any step of the striping.
The process of caviar preparation hasn’t changed for centuries. The only difference is in sterile condition of the processing facility that insures top quality of our product. MOTTRA does not add any preservatives or chemicals to the fish nor to the caviar; just salt is added at the final stage.
MOTTRA caviar has a very mild and subtle taste, highly valued by connoisseurs, there is no algae aftertaste or overpowering taste of fish because fish swims in crystal clear artesian water and non of such unpleasant taste is present.
MOTTRA’s caviar is neither sticky nor mushy due to the absence of preservatives. Though they provide the relative increase in storage period but their harmful doing to humans in association with decrease of the caviar quality could not compensate for it, not mentioning that some of them are prohibited in civilized countries.
