Royal Belgian Caviar is the pioneer of ‘the black gold’ in Belgium.
They have been breeding different sturgeon varieties since 1990. The launch of their unique caviar in 2002 was preceded by ten years of intensive preparations.
In order to achieve the typical, exclusive taste of their caviar the breeding process and preparation have to go flawless. This requires quite some skill and expertise.
THE ART OF CAVIAR. The feeding and breeding circumstances of the sturgeons are also decisive for the taste. On the basis of years of experience, they developed their own sturgeon feed.
At all their indoor and outdoor farms, they constantly monitor and check the water quality. Thanks to the perfect breeding and feeding circumstances Royal Belgian Caviar exceeds the taste and quality of the traditional wild capture caviar.
Royal Belgian Caviar soon became a worldwide quality reference among caviar lovers. Top chefs appreciate the quality and class of their Belgian caviar.
100% CONTROL From fertilized egg to the actual harvest In order to guarantee our exclusive quality the entire breeding process takes place under controlled circumstances. They control all the steps in the process themselves. The same applies to the mixture and production of their own specific sturgeon feed.
They follow each step of the production process carefully, from fertilization of the eggs to the actual harvest of caviar. They screen and select the individual sturgeons on the basis of size, firmness, and taste of the eggs.
QUALITY GUARANTEE Traditional preparation! They swear by the traditional age-old preparation method which ensures a pure and rich taste of their caviar.
By using only non-ovulated eggs, they meet the high expectations of their loyal caviar lovers. With ultrasound, they check each sturgeon for the exact quality of the eggs. Only sturgeons with the perfect egg quality are used.
They have an especially designed production area where their team sieves, rinses and measures the eggs with the utmost care. They never mix eggs of different fish in one batch.
Then their caviar master is responsible for adding a little salt – ‘malossol’ – to the eggs. They ensure the perfect balance between the different aromas.
Finally, their caviar is vacuum-packed and sealed and will be matured in a special developed cooled storage room. After the last quality control, the Royal Belgian Caviar is ready to be tasted by caviar lovers around the world.
100% SUSTAINABLE No more wild capture needed! CITES – or the Convention on International Trade in Endangered Species – prohibits capturing sturgeons in the Caspian Sea. That is why the sale of wild capture caviar is prohibited by law.
Royal Belgian Caviar offers a 100% sustainable alternative. The eggs come exclusively from sturgeons they breed. Because they control the entire breeding cycle, they no longer have to take sturgeons out of their natural habitat for the production of caviar.