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Sturgeon Farming

From farm to table

STURGEON FARMING

Our production model has no impact on wild stocks of sturgeon because the production cycle is completely closed.

Our surgeon are guaranteed optimum conditions for growth as well as health and well-being.

Raise the fish

Our production model has no impact on wild stocks of sturgeon because the production cycle is completely closed. Farming takes place in a closed environment where all inputs such as feed, water quality and other factors are strictly monitored in a sustainable manner that does not affect the environment. In the controlled environment of our farms, using pure well water and fed a nutritionally balanced daily diet, our surgeon are guaranteed optimum conditions for growth as well as health and well-being. There is no use of hormones to raise the fish or obtain caviar, and the use of any medication is strictly regulated and enforced by the Food and Drug Administration (FDA).

Our whole production cycle is under our control. It begins with spawning our own fish and incubating the eggs for a week before the baby sturgeon, known as fry, are hatched. At three years of age, at which time the animals weigh around 9-11 kilos, the sturgeon are sexed using ultrasound technology that does not harm the animals. The females selected are kept for a further five to ten years, at which point they reach the optimum moment for extraction of the caviar. Only mature females demonstrating optimum development are selected for that year’s caviar harvest. They are then transferred to facilities with colder and clearer water. There, over at least three months, they will complete their ripening cycle, enabling us to obtain caviar with a fine and delicate flavour.

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