Mammadov Caviar


Foie gras, truffles and saffron are all regarded as luxury food products but the most luxurious of all food is without a doubt Caviar. The first records of eating Caviar or sturgeon roe, dates back to Persia about 2000 years ago. The Caspian Sea, especially the Russian and Iranian waters, has always been considered the best area for catching wild sturgeon in order to extract this exclusive delicacy.

It was Catherine the Great (Russian tsarina 1762-1796) who initially created the luxurious and exclusive image around Caviar. In 1816 the French chef Antoine Beauvilliers was invited to Russia..he wrote: ”The Russians make a big fuss over these eggs..they are extremely expensive and the Russians call them kavia”. Beauvilliers returned to France and told his Parisian clientele that ”heaven is simply some bread, toasted on one side, and spread with Caviar”.

Faster transportation and more effective refrigeration improved the quality of the caviar arriving in Europe. Following the first world war and the bolshevik revolution many Russians fled the Soviet Union to France and Paris. ”les annees folles” or ”the roaring twenties” was the period when caviar consumption really took off in Paris.

Sturgeon is the common name for the 27 different species of fish, belonging to the family Acipenseridae, that produces caviar. The Sturgeon is pre-historic and dates back to the Triassic period (245-208 million years ago). The different caviar qualities depends on what sturgeon it derives from.

Depending on type of sturgeon, we are currently distributing the following qualities:

Mammadov ”Premium Melange”/Mix
(Acipenser Schrenkiid & Huso Dauricus)

Mammadov Oscietra ”Russia” 
(Acipenser Guildenstaedti)

Considered to be be a very healthy aphrodisiac, caviar contains amino acids, minerals, lysine and as little as 157mg of cholesterol/100 gr.


What distinguishes caviar quality, a part from what sturgeon it originates from, is its preparation. There are different ways to prepare caviar. The Mammadov Caviar selection is prepared in the traditional way, Malossol which literally means "little salt" in Russian.

For the European market the caviar is traditionally mixed with 2,5-4% salt with the addition of Borax. The Caviar is then packed, sealed and left to mature, this can take up to 14 months.Matured caviar is obtained by placing the caviar in tins that are sealed with rubber bands, this will allow the roe to mature and swell. The maturation process depends on tastes and preferences...very much like wine.

Pressed Caviar (payusnaya in russian) is popular in Russia and Eastern Europe. It is usually made from inferior selections of roe that were damaged or broken.This was the way to preserve Caviar that was to be transported, before pasteurization or refrigeration was available. Caviar can be pasteurized in order to increase its shelf-life. This is done by partially cooking the roe at 60° Celsius after it has been salted.