Caviar produced in the purest tradition
Raised in breeding farms not far from the Caspian Sea, the female sturgeons are pampered until their maturity : between 8 and 14 years depending on the species. There is a wait of at least 8 years before extracting the eggs from the belly of the female sturgeon. For this, a biopsy is performed to check the maturity of the eggs.
A meticulous operation follows : the sieving of the eggs. The goal is to separate the eggs from the ovarian envelope. The eggs are washed, rinsed and drained so that they are free from impurities. The eggs are sorted according to their firmness, size and colour, then salted by hand. The amount of salt must be very precise, according to the weight of the caviar, to prevent the distortion of the grain. It is then stirred gently, so as not to burst the grains, which will absorb the salt and reject a little water.
Caviar is put into their original blue boxes. During closure, the boxes are then pressed to extract the air and liquid overflow. The product is ready for consumption without any additional treatment.