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 del producto
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 culinarias
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.
Con quién trabajamos
Atlantissea vende directamente a compradores profesionales. Ya sea que dirija un restaurante, gestione una red de distribución o abastezca a un grupo hotelero, la conversación comienza aquí.
Abastecimiento directo para cocinas profesionales que buscan un producto premium y diferenciado. Trabajamos con restaurantes de alta cocina, contemporáneos y de gran volumen en EE.UU., Canadá, el Caribe y Europa.
Trabajamos con distribuidores de alimentos regionales y especializados que buscan añadir un marisco premium diferenciado a su cartera. Cantidades por palé. Suministro constante. Documentación completa.
Programas de volumen para grupos hoteleros, cocinas de resort, operaciones de catering y cruceros. Suministro fiable, formatos estandarizados y gestión de cuentas 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.
Inspiración culinaria
Una selección de propuestas culinarias desarrolladas para cocinas profesionales. Fichas de recetas completas y notas de presentación disponibles bajo petición.
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 qué abastecerse con Atlantissea
Importamos directamente del productor. Sin intermediarios. Eso significa mejor control de precios, trazabilidad completa y comunicación directa con el origen para cualquier pregunta comercial.
El producto se almacena en los Estados Unidos. Sin esperas en envíos internacionales. Suministramos según su calendario, no el nuestro.
Conformidad con FDA y FSMA de EE.UU. Documentación de origen, certificados sanitarios y toda la documentación comercial proporcionados de forma estándar.
Construido sobre más de dos décadas de abastecimiento, suministro de alta cocina y comercio internacional. Entendemos lo que necesitan los compradores profesionales porque hemos trabajado dentro de esos entornos.
Listo para pedir
Díganos su región, su volumen y su calendario. Le responderemos con una propuesta comercial directa.