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Marino Rex production approach
The quality of caviar begins long before the processing stage.
The fish are raised in a controlled environment with clean flowing water and a balanced diet. Farming conditions and feeding are designed to develop firm roe structure and a clean, natural flavor without unwanted notes.
Before salting, the roe is allowed to stabilize in clean water. This helps remove any residual feed flavors and preserves the natural character of the product.
As a result, the caviar develops a delicate taste, a distinct grain texture, and consistent quality from batch to batch.
Malossol recipe and salting technology
Before salting, the roe undergoes a delicate cleaning process. The grains are carefully separated, rinsed, and manually inspected to preserve their integrity and remove possible impurities.
Only after this stage does the low-salt curing process begin. This level of salting preserves the natural taste of the fish and highlights the texture of the roe without excessive salinity.
The process is designed to maintain the structure and firmness of the grains. We do not use flavor enhancers or aggressive processing methods — the taste is shaped by the quality of the raw material and precise technology.
Each batch undergoes a separate inspection before being approved for sale.
Quality control and internal standards
Each batch of caviar is inspected before release.
The integrity of the roe, grain firmness, level of salinity, and purity of flavor are evaluated. It is important that the product meets the internal Marino Rex standards for structure, color, and organoleptic characteristics.
Only caviar with uniform grains, a natural shade, and a balanced flavor is approved for sale.
Consistency from batch to batch is a fundamental principle of our work
Compliance with EU market requirements
Production and storage are organized in accordance with EU requirements. Each batch undergoes laboratory control and is accompanied by the necessary documentation confirming the safety of the product
Sanitary Authorization
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Commercial License
License for wholesale trade in food products. Gives the right to officially import and sell caviar throughout the world
Cold Storage Registration
Registered cold storage facility. The product is stored in a facility approved for handling food products and inspected by government authorities.
Custom recipe format on request
Consistent flavor profile from batch to batch
Compliance with EU storage and circulation requirements
Supporting documentation available for audit
Frequently Asked Questions
Is the origin and quality confirmed?
Each batch is accompanied by mandatory documentation and laboratory analyses. The product is legally approved for circulation within the EU and complies with European market requirements. We operate as a registered importer and supply products from a warehouse located within the EU.
Does the caviar undergo pasteurization?
Our caviar is not pasteurized. Pasteurization is sometimes used to strengthen the structure of roe in certain products, but in our case the texture is preserved through proper processing and storage technology. This allows the natural flavor and distinct grain texture to be maintained.
What are the storage conditions for caviar?
The recommended storage temperature is -2 to -4 °C. For international delivery, thermal boxes with cooling elements are used. The temperature regime is maintained until the order is received.
How long can caviar be stored after opening?
After opening, caviar can be stored for up to 5 days at -2 to -4 °C.
Important:
- use a clean, dry spoon
- avoid contact with moisture and foreign substances
- keep the container tightly closed
Following these recommendations helps preserve the flavor and texture of the product.
Can caviar be frozen?
Freezing is possible, but it may affect the texture of the product. If necessary, caviar should be thawed gradually in the refrigerator without sudden temperature changes. We recommend following the indicated shelf life and consuming the product chilled to preserve its optimal taste and structure.
How should caviar be stored after delivery?
It is recommended to store the product in a refrigerator at a temperature close to 0 °C, keeping the packaging sealed until consumption.
Are additives or preservatives used?
The composition includes only caviar and salt. A malossol recipe is used. Artificial flavor enhancers and preservatives are not added.
What does your caviar taste like?
The caviar has a natural, clean flavor with moderate salinity. The malossol recipe preserves the characteristic taste of the fish without excessive salt. We recommend serving it without butter to experience the natural flavor of the product.
Can pregnant women and children consume caviar?
Caviar is a natural product consisting mainly of protein and fish oil. However, during pregnancy and for children, individual sensitivities should be considered. If in doubt, we recommend consulting a healthcare professional.
How can you tell if caviar has spoiled?
When stored under proper conditions, the product retains its quality within the indicated shelf life. If the caviar develops a strong unpleasant odor or its texture changes significantly, it should not be consumed.