Amitis is expert in supplying different kinds of caviar including Diamond, Beluga Imperial, Baerii, sevruga which has unparalleled quality and the size of their egg is more than 3mm, and they have wonderful color and appearance.
The best kind of caviar fish in the Caspian Sea. Amitis provides caviar directly from fishing production places all around the word with international and laboratory certificates which hold a unique code, fish ID and CITES certificate. All products have a special seal and have production and expiration dates.
While in many sites and stores, caviar is sold at a higher price, Amitis supplies the high quality caviar with the best price to its consumers.
The high price of this product has tempted many suppliers in the world to sell poor quality or even fake products which not only have no value but also are harmful.
Amitis has the ability to deliver different kinds of caviar, including Diamond, Beluga, Imperial, and Baerii, sevruga to the European Union with the best price and the highest quality both as wholesale or retail and to your home.
To order caviar in small quantity, enter the following link.
You can order more than 2kg in other parts of the word with all legal documents.
Contact us for ordering and receiving advice on caviar.
Types of caviar: Biamond, Beluga Imperial, Baerii ,sevruga and …
Minimum order: 1kg
Order delivery: all around the world
Order less than 200 gr : only European Union

Delivery time: about two weeks

Money back guarantee in case of dissatisfaction: 100%

Starting price for Beluga Imperial: $2000 per kg

Attached certificates to ensure the quality and originality of the product: CITES certificate, unique code, fish ID and, sealed hygienic packaging, laboratory certificate and international standards and production and expiration dates

Caviar is known as black pearl. The most important place for sturgeons fishing is on the eastern shore of the Caspian Sea. Caviar is the unfertilized egg produced by the ovaries of sturgeon females. Basically caviar fish is called sturgeon.
It takes between 12 and 16 years to get caviar from a sturgeon.
Today, some of the eggs are removed from the fish by cesarean is returned to the sea.
Sturgeon fish is the Acipenseridae family, which is several hundred million years old.
27 species and subspecies of this fish have been discovered of which 6 of the most important species live in the Caspian Sea.
The value of sturgeon lies in its meat and eggs.

Caviar contains 35% protein, 64% fat, and only 1% carbohydrate. Each tablespoon of caviar has 40kcal of energy and 4grams of protein and 3grams of fat. And with its high content of unsaturated fats, it’s a good source of omega-3 fatty acids.

The protein in caviar contains all the essential amino acids for the body.

Caviar and other seafood have strong anti-inflammatory effects due to their high omega-3 content. Each tablespoon contains 11% Iron and Magnesium and 15% Selenium. Caviar is useful for depression and cardiovascular disease.

It’s the most valuable caviar in the world. This fish is more than 1000 years old and takes 12 to 16 years to fertilize. The size of this egg is the largest egg size (above 3mm). The extraordinary appearance and diameter of the eggs, the unique aroma and taste, and the appearance of the egg, all show the quality of this caviar.
High levels of protein and amino acids in Beluga caviar are beneficial for strengthening muscles and nerve system.
Beluga caviar is a luxurious and special sturgeon and is normally exported. The Huso huso is a caviar-producing fish, and it has a length of 1 and a half meters and weighs between 400 and 800 kilograms.
The large size and diameter of caviar eggs, black to light brown color, unique luster and rarity are the characteristics of this type of caviar.

First, caviar should be kept in a cool environment and it should be served cold.

Enjoy the whole package of caviar in one meal. The caviar is packed in small packages, so that each package is served in one meal.

If packing is opened, the taste of caviar changes and spoils. It should be taken 3 to 5 hours after opening and if the seal does not open, it will be ok for up to 5 months.

 Avoid freezing caviar and keep it at a temperature of 0 to 40 degrees.

Do not serve caviar with steel plates and spoons (iron or silver) and use ceramic, plastic and glass plates and forks.

Insulating containers should be used to carry caviar and it should be covered with ice.