Set in a vast natural and ecological environment, the Sturia Farms produce Aquitaine Caviar of outstanding quality.
The quality of the Caviar depends on obtaining the right degree of maturity of the eggs from the female sturgeon. The production cycle is closely supervised by a team of experienced and highly qualified technicians. The sturgeon are reared for seven to eight years in our fish farms before the first eggs can be harvested.
Sturia Aquitaine Caviar is packed in an ultra-modern laboratory which complies with all the stringent requirements of European health standards.
King’s Fine Food regularly performs DNA-testing of all of its caviar and was the first UK food company to introduce this.
‘It is always a pleasure to use the top quality caviar. It is so good, that you do not need to add a lot of ingredients to it, it is simply the best’ Chef Andras Katona.
Aquitaine Caviar is made from the Acipenser Baeri, a major species of sturgeon from Russia.
Aquitaine Caviar is acknowledged as being one of the best. Crafted in South-West France, its delicate salting brings out the full expression of its long, hazelnut flavours on the palate. With its full sized grains, its extremely fine skin ranging in colour from anthracite grey to golden brown, Aquitaine Caviar will delight even the most discerning connoisseur.
It needs no accompaniment and can be enjoyed on plain toast or blinis.
Available in sizes 30g, 50g, 125g, 250g and 1kg