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The Rova Caviar Madagascar team stands ready to cater to your every inquiry
contact@rova-caviar.com
01 71 68 72 84
Rova Caviar Madagascar offers a diverse selection of six different types of caviar, each representing an exceptional product. Given the lengthy process of caviar production, four of these six varieties are currently available: Baeri, Ossetra, Persicus, and Shipova caviars. The much-anticipated Sevruga and Beluga caviars are set to be introduced in the coming years.
As the producer of these delicacies through the Acipenser farm, Maison Rova meticulously selects each pearl to present the most refined caviar ranges. Ensuring freshness and a personalized experience, Rova caviar is delivered within 24 to 48 hours, allowing you to savor these exquisite selections at your convenience and location of choice.
Perfect for those new to the world of caviar, Baeri caviar(scientific name: Acipenser Baerii) originates from Siberia and is the most widely distributed species globally. This variety was the first to be introduced to the Acipenser farm in Madagascar, marking a significant milestone. It takes a female sturgeon six years to produce Baeri caviar. At Maison Rova, this particular caviar is distinguished by its creamy, buttery texture and distinct mineral notes.
The Baeri « Royal » quality is an embodiment of generosity and an ideal introduction to the Art of Rova Caviar.
Size: 2.7 mm
Color : Dark brown
Flavor notes : Iodized, mineral
The Baeri « Imperial » quality is distinguished for its impressive size and the velvety texture of its jet-black grains.
Size : 2.9 mm
Color : Dark Brown
Flavor notes : Iodized and mineral
The Baeri « Supreme » quality is the finest Baeri caviar grains are carefully selected for their rarity and the unparalleled duration of their flavor profile on the palate.
Size : > 2.8 mm
Color : Light gray
Flavor notes : Buttery, iodized, and mineral
Ossetra Caviar (Latin: Acipenser Gueldenstaedtii) is highly favored by Michelin-starred chefs. Originating from the Caspian Sea, the Russian sturgeon requires a seven-year maturation period to produce the esteemed Ossetra caviar pearls. These pearls, known for their golden-brown hue, are celebrated for their substantial size, firm texture, and distinctive nutty flavor.
The Ossetra « Royal » quality is celebrated for its unique blend of hazelnut or green walnut notes harmoniously paired with subtle marine flavors.
Size : 2.8 mm
Color : Light to dark brown
Flavor notes : Iodized, nutty
The Ossetra « Imperial » quality is qualified by its light color and large grains, and offers a harmonious mix of iodine and hazelnut flavors.
Size : 2.9 to 3 mm
Color : Light to dark brown
Flavor notes : Iodized, nutty
The Ossetra « Supreme » quality stands out as a prized brown jewel, boasting exceptional grain size and a texture that is delightfully crunchy yet melts in the mouth.
Size : 2.9 mm
Color : Light to dark brown
Flavor notes : Iodized, nutty
Produced by the Iranian sturgeon (Latin: Acipenser Persicus) from the southern Caspian Sea, Persicus caviar takes seven years to mature. This rare caviar, known as « Iran's extinct », is now prized for its shades of brown, dark gray, and plum, firm texture, and pronounced marine flavor, evoking the esteemed Iranian caviar tradition.
The Persicus « Royal » caviar stands out with its firm texture, subtly rich buttery undertones, and a pronounced, iodized marine flavor.
Shipova caviar, derived from the naked-bellied sturgeon (Latin: Acipenser Nudiventris), originates from the Caspian Sea. This species, often described as « elusive » in renowned caviar literature, remains relatively unknown due to its limited farming across only a few countries. The production of Shipova caviar is a meticulous process spanning six years, culminating in the creation of exquisite pearls.
The Shipova « Royal » Caviar is distinguished by its light hue, firm texture, and a distinct iodized flavor that sets it apart.
The star-sturgeon, or Acipenser Stellatus, is a critically endangered species, highly valued for its commercial worth. This amphihaline fish, migrating between fresh and saltwater, is primarily found in the Black, Caspian, and Azov Seas. Despite repopulation efforts, particularly in the Azov Sea, it remains actively fished, which severely threatens its survival. It takes seven years of meticulous care for the star-sturgeon to produce its caviar, Sevruga.
This rare caviar is characterized by its small grains with shades ranging from anthracite gray to jet black and intense, balanced flavors.
Caviar, with etymological roots in the Italian word « caviare » or the Turkish « khavyar », was first mentioned in 1458 in the writings of Platina, steward to Pope Pius II. It is defined as salted sturgeon roe, recognized as an extraordinary delicacy. Historically, these roe were heavily salted in brine to enhance preservation. However, contemporary caviar production has embraced the « malossol » technique, a Russian term meaning « little salt ». This method yields caviar with a salt content below 5%, offering a fresher and more delicate flavor profile. As purveyors of this refined delicacy, Maison Rova Caviar is dedicated to ensuring swift delivery while meticulously maintaining the cold chain. This commitment guarantees the preservation of the caviar's distinctive properties, ensuring an unmatched culinary experience for our patrons.
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Caviar, a gourmet delicacy, is offered in a variety of selections by Maison Rova Caviar. We provide a unique tasting experience that allows you to discover the caviar that best matches your preferences. When placing your order, you can specify your preferred characteristics, including color, grain size, texture, and mouthfeel. Each of our products comes with a detailed description sheet to assist you in making an informed choice.
Maison Rova Caviar categorizes its caviar into three distinct ranges: « Royal », « Imperial », and « Supreme », listed in ascending order of price. The rarity of the grains increases with each range. Notably, the « Supreme » range constitutes less than 1% of Rova's total production, highlighting its exclusivity.
Caviar is a fresh product and requires careful handling during delivery. Upon receiving your caviar, it should be stored in the refrigerator at a temperature between 0° and 4°C to ensure optimal preservation and quality.
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