Curated Caviar Programme
Multiple sturgeon species
A curated lineup of six premium caviars from sturgeon farms across Asia and Europe, produced under a Persian-tradition programme refined over more than five decades. Closed water systems. No hormonal acceleration. Malossol salt cure. No preservatives. Fully traceable from extraction to tin.
Origin & Heritage
Caviar, the cured roe of sturgeon, has been the world's most prestigious culinary luxury for over a thousand years. Originally drawn from the wild stocks of the Caspian and Black Seas in Persia and Russia, today's premium caviar comes from a tightly controlled global aquaculture programme that protects wild sturgeon populations while delivering chef-grade quality at scale.
The programme we work with has been curating premium caviar in the Persian tradition for more than five decades. The lineup spans Kaluga from Asia, Oscietra Royale, Royal Baerii and Oscietra from Poland, Sevruga from Romania, and White Sturgeon from Italy, six distinct expressions of one ancient craft, supplied to fine dining, hotels, gourmet retail, and private clients across Europe, the United States, and Canada.
Every farm in the programme operates closed or semi-closed water systems with continuous filtration and oxygen regulation. Sturgeon mature naturally without hormonal acceleration. Every tin is fully traceable from extraction through final packing, with minimal salt and no preservatives. Atlantissea brings the curated programme to professional buyers in the United States.
Perfil do produto
Each caviar in the lineup is an expression of its own species and its own water. Kaluga from Asia brings firm texture and dark olive pearls of marine mineral and cultured cream. Oscietra Royale from Poland presents the lightest brown to pale-olive pearls, selected for tone, with clean marine mineral. Sevruga from Romania delivers smaller grey-black pearls of direct salinity and light earth. White Sturgeon from Italy is creamy, mineral, with a faint orchard fruit. Royal Baerii from Poland offers earth and toasted walnut. Oscietra from Poland sits structured and walnut-driven on the palate.
The differences are not marketing, they are species, water chemistry, age at harvest, and pearl size. A serious caviar program offers more than one tin: it offers a tasting language. The Atlantissea programme provides the full spectrum from approachable Royal Baerii to the structured rarities of Kaluga and White Sturgeon, allowing chefs and beverage directors to build a flight, pair to champagne or vodka, and offer a precise expression for each course or each table.
Técnicas culinárias
Ficha técnica comercial
Curated Caviar Programme
Huso dauricus. Dark olive to deep brown pearls. Marine mineral and cultured cream. Firm texture.
Acipenser gueldenstaedtii. Light brown to pale olive, selected for tone. Clean marine mineral with light citrus.
Acipenser stellatus. Grey to black pearls. Direct marine salinity with light earth. Delicate texture.
Acipenser transmontanus. Black to dark brown. Cream, mineral, faint orchard fruit. Creamy texture.
Acipenser baerii. Brown to olive with grey undertones. Earth, toasted walnut and soft mineral. Supple texture.
Acipenser gueldenstaedtii. Grey to brown with soft gold tones. Mineral salinity with walnut and earth. Structured.
Com quem trabalhamos
A Atlantissea vende diretamente a compradores profissionais. Seja você um restaurante, uma rede de distribuição ou um grupo de hospitalidade, a conversa começa aqui.
Abastecimento direto para cozinhas profissionais em busca de um produto premium e diferenciado. Trabalhamos com restaurantes de alta gastronomia, contemporâneos e de alto volume nos EUA, Canadá, Caribe e Europa.
Trabalhamos com distribuidores de alimentos regionais e especializados que desejam adicionar um produto do mar premium diferenciado ao seu portfólio. Quantidades por pallet. Fornecimento constante. Documentação completa.
Programas de volume para grupos hoteleiros, cozinhas de resort, operações de catering e companhias de cruzeiro. Fornecimento confiável, formatos padronizados e gestão de conta dedicada.
From sturgeon to tin
Sturgeon take seven to fifteen years to reach roe-bearing maturity. There are no shortcuts. The programme controls the chain from farm to tin: closed-system water, natural maturation, hand extraction, traditional Malossol salt cure, and full traceability documentation, including CITES paperwork where required.
Sturgeon farmed in closed and semi-closed water systems with continuous filtration and oxygen regulation. Five different species, four different countries, one shared standard, controlled water, controlled feed, no hormonal acceleration.
Sturgeon take seven to fifteen years to reach roe-bearing maturity, depending on species. There are no shortcuts. Maturation is monitored without invasive intervention. The fish is never rushed.
Mature sturgeon harvested under controlled conditions; roe extracted immediately, washed, sorted by pearl size, colour, and integrity. Only roe meeting the programme grade enters the caviar line.
The traditional Persian Malossol method, minimal salt, never preservatives. Just enough salt to preserve the natural mineral and texture of the pearl, never enough to dominate it. Hand-stirred. No additives.
Caviar hand-packed into chef-grade tins, sealed with rubber gasket, labelled with origin, batch, and harvest date. Stored at 0–4°C throughout the chain. Dispatched chilled with full traceability documentation, including CITES paperwork where required.
Inspiração culinária
Uma seleção de direções culinárias desenvolvidas para cozinhas profissionais. Fichas de receitas completas e notas de apresentação disponíveis sob consulta.
Warm buckwheat blinis, crème fraîche, caviar pearl. The benchmark canapé. Plates fast for high-volume reception service. Smoke-free, mineral-forward, classic.
Soft-scrambled hen or duck eggs finished with crème fraîche, topped with a generous spoon of caviar. Egg fat carries the pearl flavour without competing.
Direct service of caviar from a mother-of-pearl spoon — the La Perle presentation. The traditional method: metal would alter the pearl flavour, mother-of-pearl is neutral.
A pearl of caviar atop a freshly shucked oyster. Marine on marine. A textbook tasting-menu opener — works equally with Belon, Kumamoto, or Cape May oysters.
A bump of caviar over thinly sliced raw fish — barramundi, sea bass, kanpachi, hamachi. Adds salinity, mineral lift, and visual contrast to the slice.
Spaghetti or tagliolini with butter, lemon, and chives, finished with a generous spoon of caviar off the heat. Classic Italian luxury preparation. Never plate caviar onto a hot dish.
Por que se abastecer na Atlantissea
Importamos diretamente do produtor. Sem intermediários. Isso significa melhor controle de preços, rastreabilidade completa e acesso direto à fonte para qualquer questão comercial.
O produto é mantido nos Estados Unidos. Sem esperar por remessas internacionais a cada pedido. Fornecemos no seu prazo, não no nosso.
Em conformidade com FDA e FSMA dos EUA. Documentação de origem, certificados sanitários e toda a papelada comercial fornecidos como padrão. Sem surpresas na alfândega ou no seu recebimento.
Construído sobre mais de duas décadas de abastecimento, fornecimento à alta gastronomia e comércio internacional. Entendemos o que os compradores profissionais precisam porque trabalhamos nesses ambientes.
Pronto para pedir
Informe-nos sua região, volume e prazo. Responderemos com uma proposta comercial direta.