Slaughter caviar – the caviar is harvested after a female fish and its eggs enclosed in the ovarian membrane reach the natural maturity. The caviar harvested by slaughter method is considered to be more natural and purer than milking caviar.
Non-pasteurized caviar – the caviar is not subjected to the heat processing to preserve its natural taste, delicate shell and useful properties: vitamins А, В, D, E, iodine and magnesium.