Sturgeon is one of the oldest creatures that found on Earth. Predecessors of sturgeon appeared approximately 200 million years ago and sturgeon as we know it today – during the Upper Cretaceous (145-66 million years ago). Since then it has gone through minor evolutionary changes, which basically makes it a living fossil. Swimming across seas and rivers since times of dinosaurs, today it is on the verge of extinction.
Caviar producing sturgeons are among the most valuable of all wildlife resources. If proper measures of sustaining the species are not taken, it will soon disappear from the face of Earth. We understand the importance of preserving this ancient and noble fish and see aquaculture as the only way of producing caviar.
In the beginning of our way we have chosen Russian (Acipenser Gueldenenstaedtii) and Siberian (Acipenser Baeri) sturgeon. After multiple tastings of all sorts of caviar in different countries we discovered that caviar of those varieties has the most distinctive taste, interesting texture and distinguished color. Both species have adapted to the farm conditions perfectly, grow rather fast and are very healthy.
We have established full cycle of growing, starting with roe following by fingerlings and eventually finishing with grown, healthy fish full of caviar. All fish is born and raised at the farm, so we could control every stage of its life and be undoubtedly confident in its quality. We work with fish every day, sorting and dividing it among pools by age and size to stay sure it grows properly and in the best conditions. In our conditions, it takes about 7 years to receive caviar-rich fish. Now an overall weight of fish is about 170 tons.