Welcome to the heart of Culture Caviar. Here, we take you behind the scenes to our farms and the careful steps we follow to bring you the finest caviar. Our goal is simple: to offer high-quality caviar that you can trust. We use methods that respect nature and ensure every tin is safe and full of flavour. Let’s explore how we do it.
The Start: Our Sustainable Farms
Our farms are set in clean, controlled spaces near the Caspian Sea. This area has a long history of sturgeon farming. We choose spots with fresh water sources to keep our fish healthy. Sustainability is key for us. We use closed-loop systems that recycle water and cut down on waste. This means less impact on the environment. We raise non-GMO sturgeon. That stands for no changes to their natural genes. Our fish grow in large ponds or tanks where we watch them closely.
The water is always clean with good oxygen levels. We add filters and pumps to keep it just right. This helps the sturgeon thrive without stress. Every day, our team checks the water quality. Things like temperature and pH levels matter a lot. If the water is pure, the caviar tastes better. We know this from years of experience. Our farms follow strict rules to protect wild fish, too. We do not take from rivers or seas. Instead, we breed our own sturgeon on site. Picture this: wide pools filled with calm water, sturgeon swimming freely.
Choosing the Right Sturgeon
Sturgeon are special fish. They can live for many years, some up to 100. At Culture Caviar, we focus on types like Beluga, Ossetra, and Baerii. Each has its own traits. Beluga gives large, creamy eggs. Ossetra has a nutty taste. Baerii is firm and bold. We start with young sturgeon from trusted hatcheries. They spend their early days in safe nurseries. As they grow, we move them to bigger areas. Our diets are natural and balanced. We feed them high-quality pellets made from fish meal and plants. No hormones or bad additives here. It takes time, often 7 to 10 years, for sturgeon to mature. We wait patiently. This slow growth is what makes our caviar so good. Rushing would lower the quality. We track each fish with records to ensure health.
The Harvesting Process
When the time comes, we harvest with great care. First, we check if the eggs are ready. Our skilled workers handle the sturgeon softly. We move them to a clean area. The process is quick to keep stress low. We make a cut to take out the eggs.
The eggs, or roe, are rinsed in cool, salted water. We sort them by size and colour. Only the best make it through. We add a bit of salt, about 3 to 5 percent, to preserve and boost the taste. This is called malossol, which means low salt in Russian. Everything happens in spotless rooms. We wear gloves and masks to avoid germs. Tools are made of safe materials.
Quality Checks and Packing
Safety comes first at Culture Caviar. Every batch goes through tests. We check for bacteria and heavy metals. Labs confirm it is free from harm. We follow global rules like those from CITES for endangered species.
Our caviar gets certified for quality. This means you can trust it is pure. We pack it in tins right away to lock in freshness. The tins are sealed tight and stored cold.
We offer different sizes, from small 30-gram tins to larger 500-gram ones. Each has a label with details like type, date, and origin.
Our Range of Products
We are proud of our products.
Our Favourite Products in Depth
- Beluga Imperial: From Huso huso sturgeon. Eggs up to 3mm. Tastes like the sea with butter notes.
- Almas: Rare white eggs. Soft and delicate.
- Royal Black: From Acipenser stellatus. Peppery kick.
Beluga Imperial Selection is a top pick. It has big eggs with a rich flavour.
Shah Caviar offers a strong taste from Hybrid sturgeons.
Almas Caviar with rare white eggs. Soft and delicate.
Ossetra Imperial Selection is golden and nutty. Great with crackers or toast.
Why Our Process is Standard and Trustworthy
All our products come from our farms. They show the hard work we put in. You might wonder about how caviar is made. Let us reassure you. Our ways are standard in the industry. We follow best practices from start to finish. Sustainability means our farms help protect wild sturgeon. No overfishing here. Our team has experts with years in the field. They train new staff to keep standards high. We invest in tech like water recyclers to stay green. Buyers often tell us they feel good about our caviar. It is not just tasty but ethical too. We avoid old methods that harm fish. Instead, we use modern, kind ways.
Benefits & Our Commitment to You
Farmed caviar like ours has many plus points over wild. It is consistent in quality. Wild can vary due to nature. Our controlled farms mean steady taste and size. It is also better for the planet. Wild sturgeon numbers dropped in the past. Farming helps them recover. We support this by not touching wild stocks.
Our caviar is fresh because we handle it fast. From farm to tin in hours. This keeps the natural oils and flavours. At Culture Caviar, we believe in transparency. That is why we share our story. From farms to your table, every step is done with care. We keep improving. New tech helps us farm better. We listen to feedback to make sure you are happy. If you have questions, contact us through our form or email. We are here to help.
The Role of Water in Our Process
Water is vital. We source it from pure springs. Filters remove impurities. We test it weekly.
Good water means happy fish and top caviar. Studies show it affects the taste directly.
Our aeration keeps oxygen high. Fish breathe easily and grow well.
Feeding for Quality
Diets are custom. We mix proteins, fats, and vitamins. This mimics wild food.
No soy or corn fillers. Only the best for our sturgeon.
This leads to eggs full of omega-3s. Good for health.
Reassuring You Every Step
We know trust matters. That is why we share lab reports on request. Our process meets EU and US standards. Safe for all. This journey shows our dedication. From sustainable farms to standard process, Culture Caviar is about quality you can rely on. If you wonder about wholesale caviar options, we offer bulk packs for shops and chefs who want the best.
