Em Itália a grande responsável pela produção de esturjão é a companhia Agroittica Lombarda com a sua produção, fresco ou pasteurizado, de caviar de Esturjão Branco (A. transmontanus) e de híbrido de Esturjão Siberiano (A. baerii) e Esturjão do Adriático (A. naccarii).
Como declara Jean-Pierre Esmilaire, Directeur Général da Caviar House & Prunier: "two-thirds of caviar's taste is lost through pasteurisation." (in "Three-star caviar", Caterersearch - The complete information source for hospitality, 01 February 2001). Igualmente, Judith C. Sutton afirma que "pasteurized caviar doesn't taste as good or have the consistency of fresh caviar, and caviar lovers avoid it." (Judith C. Sutton, Champagne & Caviar & Other Delicacies, New York, Balck Dog & Leventhal, 1998, p. 53.)
Como declara Jean-Pierre Esmilaire, Directeur Général da Caviar House & Prunier: "Beluga caviar imports to the UK last year accounted for 2% of the market, but its sales account for 20%. His point illustrates one thing: a lot of funny business is going on. Ramsay confesses that unsolicited "caviar sellers" knock on his door about twice a month (...). The chef who buys from a dubious source risks buying a product which is stale or oxidised, which may have been pasteurised more than once, or which may have come from polluted water. The eggs may be soft to the point of mushy, their smell unpleasantly fishy." (in "Three-star caviar", Caterersearch - The complete information source for hospitality, 01 February 2001).
Como declara Jean-Pierre Esmilaire, Directeur Général da Caviar House & Prunier: "two-thirds of caviar's taste is lost through pasteurisation." (in "Three-star caviar", Caterersearch - The complete information source for hospitality, 01 February 2001). Igualmente, Judith C. Sutton afirma que "pasteurized caviar doesn't taste as good or have the consistency of fresh caviar, and caviar lovers avoid it." (Judith C. Sutton, Champagne & Caviar & Other Delicacies, New York, Balck Dog & Leventhal, 1998, p. 53.)
Em 2001 iniciou actividade a uruguaia Esturiones del Rio Negro (também conhecida pela designação inglesa Black River Sturgeons), a primeira companhia especializada na aquacultura de esturjões e produção de caviar num país do Mercosul.
A Zwyer Caviar comercializa caviar da produtora uruguaia Esturiones del Rio Negro. Trata-se de uma mistura de A. gueldenstaedtii e A. baerii comercializada com o rótulo de Oscietra Flor de Sal Malassol.
"In May 2006, the European Union (EU) adopted Commission Regulation (EC) No. 865/2006, later amended by Regulation (EC) No. 100/2008, which has made the labelling of all caviar containers obligatory in all EU Member States. As a result, all caviar containers in the EU market, regardless of their size, are required to bear a CITES label." in "UNIVERSAL CAVIAR LABELLING REQUIREMENTS", TRAFFIC, the wildlife trade monitoring network, October 2009.
A Zwyer Caviar comercializa caviar da produtora uruguaia Esturiones del Rio Negro. Trata-se de uma mistura de A. gueldenstaedtii e A. baerii comercializada com o rótulo de Oscietra Flor de Sal Malassol.
