PRODUCTION

Our sturgeon are reared for up to 16 years outdoors in natural river-like conditions similar to their habitat in the wild. This process is not sped up by using temperature or light as we believe that quality caviar takes time. Sturgeon are handpicked once they reach sexual maturity and given an ultrasound to check for optimum caviar conditions, only the best sturgeon are then taken to our production center. The caviar is harvested, washed, and salted, all by hand with special measures in place with regards to hygiene and welfare. Following this, the caviar is packed and vacuum-sealed ready for distribution.