Monday to Friday: For purchases made before 2:30 PM, the order will go out the same day. Purchases after 2:30 PM will have next-day shipping. Dispatches go out in the afternoon.
Saturdays, Sundays and holidays: For purchases before 12 noon, the order will go out the same day. Purchases after 12 noon will have next-day shipping. Dispatches go out in the afternoon.
For any issues with shipping, you can always contact us at +569 6309 6067.
Call us at +569 6309 6067.
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Caviar is the name for salted sturgeon eggs. It is one of the most highly valued products in world gastronomy because of its delicious flavour, texture, and rarity. There are 27 varieties of caviar which come from various sturgeon species. The most prized types are Beluga, Oscietra and Sevruga caviar.
Not to be confused in any way with the misnamed “caviar” of salmon or other species. These poor substitutes may pretend to the gastronomical category, but are definitely not the same.
The process for raising, harvesting and aging caviar is very long and complex. Depending on the species, sturgeon may take between 6 and 15 years to reach their first ovulation. Harvesting and aging are also very meticulous and delicate processes to achieve the final product, constituting a true art. As wineries have oenologists, caviar has its “maître caviar” who is in charge of the caviar salting and aging for each female.
Sturgeons are a group of 27 species of fish which have lived on Earth for almost 250 million years, going back to the dawn of the dinosaurs and living on Pangea, the united superconinent of the age. Fossils from this epoch show the same traits as modern sturgeon. Sturgeons give us caviar, one of the most valuable gastronomical products in the world.
Of the 27 varieties, 23 are currently endangered. The rest are protected species, meaning that there is a global ban on wild sturgeon fishing. Its breeding is only allowed in fisheries which are authorized by the CITES. To know more about sturgeons, we invite you to read this article in our Roots.
Kenoz currently farms 3 sturgeon species, which are the most prized in the world:
1. Beluga Sturgeon (Huso huso): the world’s largest freshwater fish. Its gonadal development is very slow, taking between 15 and 20 years to reach sexual maturity. Its caviar has high turgor and size, along with an exquisite flavour, making it one of the most expensive products in the world. Kenoz has raised Beluga sturgeon since 2016, so we expect our first caviar from them in 2031. If you’d like to read more about Beluga, we invite you to read this article in our Roots.
2. Oscietra Sturgeon (Acipenser gueldenstaedtii): also called Russian, Danube or Ossetra Sturgeon. This takes 8 years to sexually mature, and its caviar is the second most valuable type. Kenoz started raising Oscietra sturgeon in 2013, and bringing their caviar to market in 2021. If you’d like to try it and you’re in Chile, click here.
3. Sevruga Sturgeon (Acipenser stellatus): also called “starry sturgeon”, it has a more elongated body. With a shorter lifespan than Beluga sturgeon, it takes 6 years to reach sexual maturity. Kenoz started raising Sevruga in 2021, so we expect their first harvest in 2027.
Today, we can offer Oscietra caviar from our oldest sturgeons, born in 2013. It’s a fresh, additive-free caviar, prepared according to the Malossol technique. It has a range of characteristic flavours including dried nuts, butter and ocean notes, with unique touches in each harvest. Its colour varies between dark gray and olive green, and its size is between 2.7 and 3.1 mm. Buy it here.
Our Sturgeon Farming and Development Centre is located in Parral, in the Maule Region. Región del Maule. It has outdoor and indoor artificial recirculation pools, depuration pools, and a processing plant for caviar and sturgeon byproducts. For more information about our technology, you can read this article in our Roots.
Our facilities currently include a laboratory (Acuícola Alas Laboratorio) and a restaurant (Casa de Amalia).
For Kenoz, caring for natural is a central pillar, which reaches from the technology used for treating water, air and mud (for more information on this, click here), to organic food and no medication for our sturgeon (click here), to generating organic compost in our centre and other adjoining projects. We make constant efforts to reduce energy and materials use in various projects across the production chain.
Kenoz uses the “nose-to-tail” method, aimed at using 100% of the sturgeon. As a result, Kenoz has developed exquisite products for aperitifs and assorted dishes, all derived from sturgeon. We invite you to check them out in our Online Store. For more information about nose-to-tail, you can read this article in our Roots.
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Casa de Amalia is a restaurant created by noted chef Rudi Scholdis and Kenoz. It’s a beautiful, inviting place located in our Sturgeon Farm and Development Centre in Parral, where you can live the sturgeon and caviar experience. We’ll receive you as our special guest, to taste some of the finest cuisine.
The name of our Casa de Amalia comes from a wonderful synchronicity between the lives of Saint Amalia or Amalberga of Temse (patron saint of sturgeons) and our chef Rudi Scholdis: “Saint Amalia fled towards Temse, pursued by Charlemagne. The King was madly in love with her, but rather than be a princess or queen of the Holy Roman Empire, Amalia wanted to devote her life to God. Charlemagne, set on making her his wife, followed her with all his cavalry to the river Scheldt. Amalia couldn’t find a boat, but at that moment, a huge sturgeon came near here and helped her. The Saint got onto its back to cross, thus escaping her pursuer”.
The Tasting Menu is an homage to sturgeon and caviar created by Rudi Scholdis, in a 7-step tour of the best from this fish, accompanied by ingredients from our organic garden. Each plate is paired with an accompanying wine or liquor.
Casa de Amalia has a daily 4-course Special with fresh ingredients from our centre and our organic garden. It includes a glass of wine or soft drink, and coffee.
Our phone number is +56 9 5417 4401.
Casa de Amalia’s address is Ruta 5 Sur, km 338; we recommend using this Waze link to find your way.
Bank transfers, credit cards and debit cards. For cash, we only take exact change.
Casa de Amalia has a car park and a heliport. To land, call us at +56 9 5417 4401 to coordinate your arrival.
While we’re happy to receive all visitors with their preferred companions, Casa de Amalia is located within an active sturgeon farm, which involves biosecurity measures. For this reason, and for other guests’ comfort, pets will be allowed as long as they stay tied up out on the patio.
We invite you to see our Instagram @casa.de.amalia , for the latest news on Casa de Amalia.