Our production
methods
At Aristocrat Caviar, we take immense pride in our commitment to sustainability and quality. Our dedicated team nurtures our sturgeon from their earliest stages, ensuring they are provided with the best possible environment for growth. Each step of the farming process is meticulously managed, with a focus on the health and wellbeing of our fish.
From the moment the eggs are harvested, we prioritize quality and craftsmanship, ensuring that each tin delivers the distinctive flavour and texture that our brand is known for.
We believe that a happy fish leads to an exceptional caviar, and we strive to exceed the highest standard. Indulge in our sustainably harvested caviars and taste the difference that true care can make.
Sexing
When the sturgeon reaches a weight of 3 kg, usually between 3 and 5 years old depending on the species, we can identify the sex of the fish through ultrasound. This non-invasive technique allows us to determine whether the sturgeon is male or female, which is crucial for managing breeding and ensuring a sustainable caviar production process. By knowing the sex of each fish, we can make informed decisions about breeding programmes and optimize the quality of the caviar we offer. This step is essential in producing the finest caviar that meets our high standards.
Raising sturgeon
Once the sex is determined, the baby females are placed in holding pens until they are large and strong enough to be released into the larger ponds or nets. Here they will stay, living a stress-free life until mature. In these serene environments, they can thrive and grow. This careful nurturing is vital for achieving the highest quality caviar, as the health and well-being of the fish directly impact this luxurious product.
Maturity
At around the eighth year of age, depending on the species (some can take as long as 15 years to mature), a biopsy is performed on each female to assess the maturity of the eggs, colour, and size. Each fish is weighed and identified by a register number; this ensures the caviar traceability. This meticulous process guarantees that only the highest-quality and healthiest of fish is selected for harvesting, at Aristocrat Caviar, we understand that every detail matters.
Once the sturgeon have reached maturity we begin the process of purification. It is only when the fish are cleansed and the roe is in perfect condition that we humanely harvest using traditional methods
Purification & Assessment
The purification process begins when healthy fish are ready to spawn and are moved to cold-water holding pens. This temperature drop initiates a fasting period, during which fish use stored fat for energy, clearing their gastrointestinal tracts for better caviar quality. This fasting lasts several days to weeks. Afterward, the Caviar Master conducts another biopsy to assess egg quality. If the eggs are firm, clean-tasting, and shiny, the fish is harvested; otherwise, it stays in the pen until optimal conditions are met. Though it may seem harsh, this method mirrors natural fish behaviour, ensuring the highest quality eggs and exceptional caviar.
Egg examination
Once the caviar is extracted and cleaned the caviar master inspects the roe to ensure that the roe is of high enough quality, if the caviar passes this initial selection, the pearls are then graded according to size, colour, texture and taste. Only the finest of roes make it through to the next stage, the curing.
Extraction & preparation
After harvesting the sturgeon as humanely as possible, the fish is immediately transferred to the processing room. It is here, under perfectly sterile conditions, that the rogue—the pocket containing the eggs, which represents 15 to 18% of the weight of the sturgeon—is delicately removed and weighed. The eggs are then strained, washed, and drained by hand. This meticulous process of washing and re-washing is crucial to remove any impurities, ensuring only the pearls of the caviar remain.
Salting the Malossol method
It is at this pivotal moment that we embark on the most critical phase of the caviar-making process: curing the roe with our exclusive mineral-rich Italian salt. The precise amount of salt used is determined by the quantity and size of the eggs. Here, the expertise of our caviar master truly comes into play. Insufficient salt can lead to rapid deterioration of the caviar, while excess salt results in a dry, sticky texture. We adhere to the malossol method of production—‘malossol’ meaning low-salt in Russian. This traditional technique, passed down through generations, ensures that the natural and delicate flavours of each pearl are allowed to shine brilliantly, delivering an exquisite taste unique to the type of caviar.
Packing
Once salted and stirred to give it a consistent texture, the caviar is carefully spooned into sterilised original caviar tins. These containers are then sealed under pressure to remove any excess air or liquid. This step is vital to achieving a moist caviar.
Maturing
Finally, the ageing process begins; this crucial phase takes three months and imparts the caviar with its complexity and subtle fragrance notes, resulting in an exquisite delicacy.
Ready for sale
As maturation approaches its zenith, our master caviar artisans step into the process, applying their expertise to determine the perfect moment for repacking and selling. They rely on four fundamental criteria: smell, look, touch, and taste.
Smell: This is the initial line of assessment. When you lift the lid of an authentic tin, the first action is to inhale deeply. A promising caviar will exhibit fresh qualities accented by a delicate hint of brine.
Look: Next, we analyse the colour, sheen, and pearl size. Each grain should present a vibrant hue that reflects quality, with a lustrous surface that catches the eye.
Touch: Here, we feel the texture of the caviar parts. The ideal caviar should be distinguishable, with pearls that can gently separate yet maintain a harmonious bind, rolling effortlessly between your fingers.
Taste: Finally, we arrive at the most delightful criterion—the tasting. This is where we experience the nuanced flavor profile that caviar is renowned for. It's the culmination of the previous three criteria, allowing us to savor the overall quality and complexity.
When all four criteria are met, we confidently prepare the caviar for repacking and sale, inviting you to indulge in an exquisite luxury that embodies the essence of our craft.