Respecting Tradition
Sturia based in Bordeaux, France was established over 30 years ago as a pioneering sturgeon farm and leading caviar producer.
They rely on the traditional know-how of their staff and the artisan production tecnhiques. The grains are delicately sieved by hand, washed in natural spring water, mixed only with salt and matured naturally in Sturia’s maturing process.
Production of the caviar
Sturia is a Breeder, Poducer and Affineur which means that they have full traceability of their caviar throughout the process. Many caviar suppliers simply purchase caviar, from various different geographical locations, repackage and brand as their own. This is not the case with Sturia,and infact they own the hatchery and breed the baby Sturgeon, look after them in their natural surroundings for the entirety of their lifetime, raise them in a environment with no GMO’s or antibiotics and then produce the caviar that is authentically French. They also use the Sturgeon meat and leather and sustainably process over 90% of the entire fish.
Innovation and Quality
From fishing to marketing, Sturia caviar is meticulously selected grain by grain and tasted at every stage of the production process. The skilled knowledge of the caviar experts during caviar production ensures that the grains are sorted according to extremely precise size, colour, firmness and organoleptic quality criteria.
This method enables creation of uniform batches of outstanding quality.