Despite being the world’s third largest producer, some people are still unaware that caviar is produced in France. So much for a well established reputation! The fact remains however, France produces a quality caviar. Indeed, some people even demand it, while others “dare” one another to try it (echoing the campaigns led by the Association d’Aquitaine).
Unalike wine or champagne, whose teachings are now well established, the pleasantries of caviar require a bit more work. For example, did you know that there is not just one type of caviar, but many? All as pleasurable as the next! We are talking about species, maturation, colours, textures and tastes. An international experience awaits you; try a hazelnut flavoured Baerii caviar, an avocado flavoured Osciètre caviar and the famous Beluga, renowned for its creamy texture. Imagine the difference between freshly caught caviar and the powered version of a refined caviar… Tasting caviar, whether raw or sublimated by a chef, is a truly intense sensory experience. Think of it as tasing a variety of fine wines!
Thanks to their professional expertise as caviar breeders, producers, selectors, Sturia offers a wide collection of caviar made in Aquitaine. Not only does Sturia enable everyone to find their own preferable caviar, but they also boast a quality and consistency of caviar acclaimed by numerous top chefs in France and around the world.
STURIA: BREEDER, PRODUCER, SELECTOR – REFINER OF FRENCH CAVIAR
This pioneer French project in sturgeon breeding has produced caviar for over 25 years. Sturia pays particular attention to respecting fish, the environment and their consumers.
It takes 7 to 10 years for a sturgeon to reach maturity. Its fish farms, fed by naturally healthy springs and streams, offer ideal ponds for the precious fish, which find ample space to develop, feed and evolve serenely. Their food is sourced from sustainable fisheries (IFFO certification) and contains no processed animal proteins or GMOs. Being active in the protection of the Sturgeons environment offers the best guarantee for a good and healthy caviar. Do the math!
During production, the eggs are tasted and sorted by size, colour and firmness. The caviar is then made according to traditional know-how: the grains are delicately sifted by hand, washed with clear water, mixed with salt and finally placed in tins. The maturing process then begins: a few days, a few weeks, a few months…
THE FIRST FRENCH BELUGA
One of the most prestigious selections, and for good reason, the French Beluga is a particularly recognisable variety with its large grey shaded grains. Since 2008, it’s been bred exclusively in Bulgaria and China. France, however, has been a pioneer in sturgeon breeding. This year, France successfully unveiled the first French Beluga born, bred, and produced in Aquitaine.
The secret has been carefully kept for several years now. Having identified Huso Huso specimens hatching in Aquitaine, Sturia (breeder, producer, selector – refiner of French caviar), engaged in an extensive pampering process. So much so, that it is only at 12 years old (while it is traditionally between 15 and 20 years old) that the first females offered a high quality Beluga caviar. This was certainly due to the optimal breeding conditions. Sturgeons are raised in ponds, at low densities, taking advantage of large spaces to evolve serenely, and of a quality of water and temperature more favorable to their development. It is the largest and biggest sturgeon (which can reach a few hundred kilos and measure several meters…) !
Beluga Sturia caviar has a creamy texture and reveals characteristic notes of almond and tonka bean, with a touch of acidity reminiscent of lime. Its length in the mouth is exquisite !
A “confidential” production but whose tasting has nothing to envy the caviars of yesteryear. Available in limited edition at Sturia.