Our Commitment to Caviar Excellence, quality and Responsible Practices
Following 20 years of research, Caviar farms have mastered the rearing of Sturgeon and are contributing to the preservation of this majestic Fish, with a total worldwide sustainable production of aquaculture Caviar now far exceeding that of wild caught Caviar of 2007.
The depth of flavour and quality of our caviar bears testament to the selection of the ideal Sturgeon looked after correctly by our team of experienced and highly qualified technicians.
Our team of Caviar master and Bio-technician visit partner Caviar farms and production facilities regularly so that we are able to select the finest Caviar whilst balancing that with the welfare of the Sturgeon. Our primary aim is that the Sturgeon be reared in as close to their natural habitat as possible. These farms comply with the highest standards governing the well-being of the fish whilst respecting the environmental.
The Caviar are prepared and packed in the ultra-modern laboratories of the fish farm which adhere to stringent requirements of UK, European Union and US health standards. We will only work with sites approved and licenced by CITES (Convention on international trade of Endangered Species of Wild Fauna and Flora).
Example of label to be affixed in the country of origin on all primary caviar containers
HUS: Standard species code, here “Huso huso” or Giant Sturgeon
C: Source code of the caviar “Captive bred”
IR: ISO code of the country of origin, here “Iran” 2019: Year of harvest, here 2019
GB-0008: Number for the processing plant
F360-2: Lot identification number tin number 2 from Fish 360
In April 1998, the decisions to list all species of sturgeon in the CITES Appendices entered into effect, covering all Sturgeon products including Caviar.
In April 2000, CITES agreed on a universal labelling system for the identification of Caviar that came into effect and in the EU on 1 January 2002.
All original tins in which Caviar is directly supplied, irrespective of size as well as tins of repackaged Caviar, must be affixed with a non-reusable label that includes a unique code. The label must either seal the container or the Caviar must be packaged in such a manner as to permit visual evidence of any opening of the container. The uniform labelling system applies to all Caviar produced for commercial purposes, and includes re-packaged Caviar. The provisions requiring all Caviar containers to be labelled have applied since the coming into force on 25th May 2006.