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CAVIARUM

The Best Man-Made Caviar offers the ultimate alternative to the traditional and expensive caviar delicatessen.

Our Story

It all started with our business partner Igor K. who was born in the 1960’s in Tashkent. At the time it was part of the USSR (Soviet Union) during his childhood he used to eat caviar occasionally, a piece of rye bread covered with fresh butter with a spoonful of caviar used to be common for him and his surroundings at the time.

After graduating with two engineering degrees in Russia he moved to Israel and few years later to Canada. While traveling the world he had found that sturgeon caviar is an exclusive gourmet food product that is rarely consumed and only by the few rich who can afford this delicatessen, and that it costs like gold or diamonds.

He decided that he will make caviar known and affordable to everyone, same as it was known to him when he was young. This was the main idea behind CAVIARUM venture, by using technology, new and ancient culinary methods from Eastern Europe cultures we researched and developed the plump and delicate orbs that had the right structure & texture same as the sturgeon eggs, the popping in the mouth effect and feeling, the brineniness, the salinity, the sea fragrance, the color, size, flavors, all together formulating a product that identically resembles the real sturgeon Caviar. This was our first product, an imitation that resembled the Beluga sturgeon Caviar.
After receiving good reviews from well known local catering chefs in Toronto it led us to develop four additional products that are basically alternatives to the rarest, most exclusive and most expensive caviars that can be found in the high-end gourmet food industry.

Over 6 years, that’s the time that we invested in CAVIARUM for building a state of the art uniquely equipped plant that is customized to our needs while implementing the required CFIA health approvals as well as investing in research and development to create our products. All this effort with a single goal in mind: “being able to offer hospitality and event industry chefs affordable alternative caviar products that identically resemble the rarest, most expensive and most exclusive & lucrative caviars used in the high-end, gourmet food industry, that will help them take their food creations to a higher level of taste, appearance and prestige”.

Our CAVIARUM products are not just unique and affordable, we also offer one (1) year of fridge / shelf life for our products that are pasteurized therefore offer safer consumption usage, this is uncommon when comparing to the shelf life of real caviars that offer very short consumption period (fridge life). We offer a variety of alternative caviar products in a one stop shop location in contrast to the real caviars that are grown in farms and are seasonal therefore a serious shopper need to shop around intensively to find those products while paying extremely high prices. We are innovative therefore come up with new ideas for new products, invest in those ideas and make them happened. Right now we are developing a NEW plant based VEGAN caviar product.

We at CAVIARUM produce small batches of five amazing alternative caviar products that serve the growing need of thousands of chefs and caterers in the hospitality and event industries in North America and around the world that are willing to go the extra mile for their clients by offering unique food creations that set them apart from the competition.

Epilogue: Our partner the founder and visionary of the affordable alternative caviar brand CAVIARUM is involved now in other businesses in the U.S, but we still send him ones a month few jars of our man-made caviar products for him to enjoy with rye bread and fresh butter.

About

CAVIARUM is a small-batch, B2B, food technology company based in Toronto, Canada. We develop and produce man-made, alternatives to the rarest, most exclusive and most expensive caviars that can be found in the high-end food industry making our products affordable to chefs, caterers and food service providers. Production involves using molecular science technology by extracting fish broth and fish oils to create a formulated liquid, ingredients such as coloring, stabilizers and salt are added to the liquid that goes through a special process of cooking and cooling several times, at the end of this long process the formulated liquid is channeled through special machines that create the small balls/eggs/pearls “The Fish Egg (alike) Shape”. Basically, our advanced custom made machinery used in our plant builds the membranes of the small balls, locking all the good formulated broth in each and every egg and providing the popping crunch experience as consumers enjoy when eating real caviar. The product received at the end of the process identically resembles the real sturgeon, snail and prawn caviars in its shape, texture, color, and taste. The process is similar as done by producers of real sturgeon caviar processing roe eggs, washing the eggs, adding salt and packing. Our unique addition is the pasteurization process in sealed jars to give the product safe consumption with a very long shelf life. At the end of the production process the product jars are packed and marked in cases and stored in a fridge/cooler room at 2-4 °C.

CAVIARUM plant and products portfolio carry the highest Canadian health permits and comply with the Canadian Food Inspection Agency (CFIA) guidelines under the Safe Food for Canadians Regulations (SFCR) and are registered with the FDA in the U.S. We also hold an approved Hazard Analysis and Critical Control Point Plan (HACCP) and Preventive Control Plan (PCP).

Our products are pasteurized and stored in a temperature control environment, cooled storage or fridge at 2-4 °C and are safe to be used for 12 month from its production date.
CAVIARUM motto is: “Taking Food Creations to New Heights” this statement is not just a declaration its real as we directly aim to creative chefs in the hospitality and food service niche, a vast market of food creators, food providers, professional eateries and food establishments that offer endless gastronomic possibilities, unfortunately, the majority of them are unable to use real caviar due to its high cost, short shelf life, and inconsistent availability.

CAVIARUM offers in its portfolio a variety of six (6) unique products, three alternatives to sturgeon caviar, one to snail caviar and one to scampi prawn caviar, we also developed a plant-based Vegan caviar. Additionally we offer stable and consistent production capabilities, good taste, very nice texture, affordability and long shelf life. All these variables create the opportunity for hospitality and foodservice providers and chefs to experiment and devise new and exciting culinary creations while elevating food servings to new heights of presentation, taste and prestige. This, in turn, lets them offer their customer’s real gourmet treats at accessible prices.

With regards to shipping and logistics, CAVIARUM also offers organized and fast delivery by temperature controlled shipping to destinations all over the world with its professional logistics partners.

Lastly, as CAVIARUM Founders best describe their products in this short sentence: “Even a simple omelet served on a casual breakfast gets an amazing boost in taste and appearance when topped with a small portion of CAVIARUM – The Best Man-Made Caviar Products”.

WHY CAVIARUM

There seems to be a growing demand in global markets for replacements of high end products and services. One of these products related to the food industry is caviar. Traditionally caviar is a Russian treat of salted eggs from the sturgeon fish from the Caspian and/or Black Sea, however with CAVIARUM brand it is a bit different then the traditional caviar, it starts at being nature friendly by protecting the overfishing of sturgeons and continue at bringing high quality tasty products that are commercially available and appealing to the average consumer. Actually right now there is almost no commercial production of high quality substitute caviar in the market that identically resembles the real sturgeon caviar and offers long shelf life at affordable price. With caviar from the Caspian Sea being either too expensive or morally murky as Caspian Sea sturgeons have been on the endangered species list for a while due to uncontrolled over fishing and the heavy pollution that has deteriorated the quality of the water drastically, or being just plain unavailable, some countries have seen growth in their farmed caviar industries, notably the U.S., Canada, Israel, China, Bulgaria, Uruguay, Italy. Now France has joined the list as well. The Ossetra and Sevruga sturgeons are farmed for their precious raw eggs however Caviar farming requires a huge investment of time and money. The sturgeon fish are raised in freshwater ponds that must be isolated from the river that feeds them to avoid returning polluting waste products. Construction of the pens and water processing plants is very costly.

Additionally, sturgeons, which are very long lived, generally don’t mature to produce roe until they are about 8-10 years old, so the investment of time and money to get them to the producing stage is substantial.

The shelf life of the caviar that is taken from sturgeon is very short, few weeks and up to 1-2 month at the most and the price is way high then being commercial therefore none appealing to the average consumer. Farmed caviar starts at around $2,000 per kg and up to $7,000-$8,000 per kg, the real Beluga caviar is even more expensive and can reach a price of more then $15,000 per kg. The rear Albino can reach a whopping price of $40,000 a kg. CAVIARUM products affordability creates the opportunity for food providers and chefs in the hospitality service such as Restaurants, Catering Operations, Banquet Halls, Hotels, Casinos, Event Kitchens, Airlines, Cruises, Vacation sites and Resorts as well as to a variety of culinary food providers to experiment and devise new and exciting culinary creations. This, in turn, lets them offer their customer’s real gourmet treats at accessible prices.