My genuine ethos is one of sincere love for the product and an inherent understanding of the market, drawing from my Grandfathers expertise in 1950’s, I personally select only best grade Caviar fresh, which I am proud to offer my customers. We do repack every single tin from the large wholesale tin to consumer size tin in-house.
Osietra Baerii is produced from the Siberian Sturgeon, sure to surprise the palate of even the most discerning connoisseurs.
Caviar from the Russian Sturgeon is our Oscietra Royal, offering large size roe ranging in colour from dark grey to medium Brown, wonderfully creamy caviar with an interesting and nutty flavour.
Royal Beluga from the Huso Huso or Giant Sturgeon is simply one of the best foodie experiences available to man.
These fine Caviars are created in Caviar farms, which draw from the talents of renowned caviar masters, products with real depth of flavour. Using age-old salting recipes similar to that of wild caught Iranian Caviar and Russian Caviar.
The Sturgeon are fed on natural and Organic feed, non-genetically modified ingredients are utilised or Growth promoters used.
With 25 years of research and the benefit of immense funding many Caviar farms have now mastered Caviar production from of The Sturgeon and contribute to the preservation of this wonderful Fish.
Ethical Caviar: Sustainable is not always hand in hand with ethical; all farms are required by law to produce their young fish and not to take from nature. This is achieved by selecting a number of sturgeon producing roe, which are milked and allowed to mature into the hatchery programme, and it is in turn the caviar produced from these young fish later on, that are legally sold worldwide as farmed caviar.
Miked Caviar is only suitable for this purpose and not for human consumption, as it has a sticky texture and offering a chemically taste these eggs are actual embryos. To eliminate this problem, milked caviar is being washed in cold water and brine therefore giving a tasteless and bleached effect.
Two techniques have emerged:
1) The majority of producers believe in the natural production of caviar offering a product of fine and exquisite flavour. Osietra Baerii is produced in Venice Italy utilising proven traditional methods, the quality of the caviar bears testament to the selection of the right fish at the right time, by teams of experienced and highly qualified technicians. We insist that the captive Sturgeon be reared in as close to their natural habitat as possible in outdoor mini lakes.
2) The other production style used in two former Eastern block states, Latvia and Poland, have looked to save costs, holding sturgeon in indoor pools, and forcing them into the next stage of the reproductive cycle by removing from water, injecting with a form of Oestrogen hormone then, milking and washing the roe.
This produces an inferior product in every aspect, and technically should not be called Caviar.