Delicatessen
Farmed Caviar THE FRENCH CAVIAR • Sturia have been pioneering sturgeon breeding in France for the past 30 years, developing farming in natural ponds on its own fish farms in Aquitaine, in the south west of France • All their processes are designed not only to ensure the very highest standards of quality for the caviar itself, but also to care for the ecological balance of the natural environment • Particular attention is paid to the water quality and the wellbeing of the fish - a flawless, 100% natural product
RESPECTFUL OF TRADITION • Meticulous selection takes place at every step of the production and maturation of the caviar, and it is a slow process – it takes 8 years for a female to reach maturity • Once a roe has been selected, traditional methods are used to prepare the caviar. Careful hand sorting, and regular tasting, of the eggs are key before the maturation process can begin • The eggs are lightly salted using the Malossol method, which brings out their unrivalled flavour and length on the palate. This traditional expertise releases all of caviar’s balanced, hazelnut flavours
INNOVATION AND CREATIVITY • Innovation is an integral part of Sturia’s philosophy and is seen at every level of the company • Working with internationally renowned scientific partners ensures that they are constantly improving their fish production and care • Sturia is the only French producer working from “the eggs to the eggs” on two species (Baerii and Oscietra)
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