The actual product may vary from the images shown on the website.
Oscietra Caviar – 6 Star
Oscietra caviar melts in the mouth and offers an exceptionally long, rich finish, gradually revealing a complex and refined palette of flavours. Its taste is subtle and elegant, yet at the same time deep, full-bodied, and expressive. This is an exceptional delicacy, highly appreciated by true caviar connoisseurs.
6-star Oscietra caviar comes from the most mature female sturgeon, raised for up to 15 years. It represents the highest quality category and features the largest roe among all Oscietra varieties. The pearls exceed 3 mm in diameter and range in colour from grey and brown to olive green with subtle golden highlights. Caviar of this size is especially valued for its vivid colour and refined appearance.
The flavour reveals notes of butter, nuts, and umami, while the aroma carries hints of walnut, butter, and sea algae. The texture is velvety, with elastic, glossy pearls that melt pleasantly on the palate.
The caviar is prepared using the traditional Malossol method, with only a minimal amount of salt added to preserve its natural taste, structure, and aromatic purity.
This product is handcrafted, carefully selected, fresh, and unpasteurized, produced under strict quality and control standards. The sturgeon are raised on sustainable, family-owned farms in Poland, ensuring full traceability and premium quality.
To maintain optimal quality, the caviar should be stored at a temperature between –3 °C and +2 °C. It must not be frozen, as freezing irreversibly affects its texture and flavour.
Ingredients: Russian sturgeon roe (Acipenser gueldenstaedtii), salt, preservative E285.
Nutritional values per 100 g: Energy: 1104 kJ / 265 kcal, Fat: 17 g, – of which saturated fat: 3.7 g, Carbohydrates: 2.1 g, – of which sugars: < 0.9 g, Protein: 27 g, Salt: 3.3 g.
After opening, the caviar should be consumed within 48 hours to ensure maximum freshness and optimal flavour.
Antonius Caviar – Premium Caviar Producer from Europe
Antonius Caviar is a premium caviar producer from Poland, renowned for its long-standing aquaculture expertise, family traditions, and exceptional commitment to quality. The brand represents a modern European caviar culture where sustainability, craftsmanship, and respect for nature come together.
A Heritage of Experience and Family Tradition
The origins of the company date back to the 20th century, when the family first began working in fish farming. Although Antonius Caviar officially started operating as a caviar producer in 2014, its foundations were built over decades through hands-on experience, scientific research, and continuous work with sturgeon species.
A Closed Production Cycle – From Fish to Caviar
One of the key strengths of Antonius Caviar is its complete control over the entire production process. The company raises its own sturgeon, carefully monitors their diet, environment, and maturation, and harvests the caviar only when the fish reach optimal maturity.
This approach ensures consistent quality, full product traceability, and the highest food safety standards. Today, Antonius Caviar is one of the leading sturgeon caviar producers in Europe and among the top producers worldwide, working exclusively with fish raised in its own farms.
Traditional “Malossol” Method
All Antonius Caviar products are crafted using the traditional Malossol method, which involves minimal salting to preserve the natural flavor, delicate texture, and purity of the caviar. This method is highly valued by professional chefs, sommeliers, and fine dining experts around the world.
Quality Standards and Responsible Production
Antonius Caviar operates in accordance with strict international standards, including IFS Food and BRC Global Standard for Food Safety. Great attention is given to sustainable aquaculture, fish welfare, water quality, and maintaining long-term ecological balance.
The Essence of True Caviar Craftsmanship
Antonius Caviar embodies the true culture of caviar – from responsibly farmed sturgeon to a refined, clean taste appreciated by the world’s finest chefs and gourmets. It is not a compromise, but the highest expression of quality.
