Sturia
For the last 30 years, Sturia has been a leader and pioneer in French Caviar production. Sturia owns their fish farm in Aquitaine, southwest France. They ensure the highest levels of quality in the production, controlling the full cycle from breeding of the sturgeon to the caviar maturation.
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 well-being of the fish, a flawless, 100% natural product.
Sturia breeds both the Oscietra and Baerii species of sturgeon and cultivates caviar without the use of antibiotics, growth hormones or GMOs. Meticulous selection takes place at every step of the production and maturation of the caviar, and it is a slow process as it takes eight years for a female to reach maturity.
Once the roes are 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 slightly salted using the Malossol method, which brings out their unrivalled flavour and length on the palate. This traditional expertise releases all the caviar's balanced hazelnut flavours.
Innovation is an integral part of Sturia's philosophy. Working with internationally renowned scientific partners ensures that they are constantly improving their fish production and care. It is the only French producer working from "the eggs to the eggs" on two species.
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