Change Delivery

Caviar Production


Our farms are equipped with the most technologically advanced system in the world, allowing us the ability to simulate the sturgeon’s natural environment.

As the sturgeon starts to reach peak maturity, our technicians undertake an ultrasound scan to determine the precise moment for extraction.

In a strictly hygienic and refrigerated environment, the membrane containing eggs are collected and sieved to carefully remove the eggs. The eggs are sorted according to their size and color.


Our caviar is processed using the traditional Malossol (lightly salted) method sought out by connoisseurs the world over.

We use only the very finest salt to preserve the caviar and add subtle notes to its flavour.


We assess the caviar to ensure it meets our high standards, from grain size to firmness and taste.

Laboratories deals with the essential knowledge required for effective cleanliness programs, including reasons for cleaning, principles of disinfection, equipment and methods, and monitoring of hygiene.

Once this final quality check is completed, we securely pack the caviar in vacuum-sealed tins for your pleasure and delight.


Our processing plant is certified BRC, ISO 22000, HACCP and FDA approved for US market.

As part of our commitment to quality, every single roe we produce is 100% traceable and follows strict procedures on fish farming techniques and caviar processing protocol.

CITES (the Convention on International Trade in Endangered Species of Wild Fauna and Flora) is an international agreement between governments participating in the international trade of specimens of wild animals and plants, with the goal of protecting the interests of endangered species.

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