Production of caviar and fish delicacies
Where does the caviar and fish delicacies that end up on your table come from? We supply you with caviar made from wild-caught salmon from the coasts of Alaska, as well as caviar from aquaculture in Alaska and Turkey.
Wild salmon fishing in Alaska remains an integral part of our industry. Here, in the pristine waters of the Pacific, our partners, experienced fishermen, work to adhere to strict regulations and long-standing traditions.
Alaskan authorities also regulate salmon fishing, which is only permitted during certain seasons to protect the animals' natural reproductive cycles.
The fishing itself requires endurance and skill: Fishermen use nets and traps to catch the salmon in the open waters.
Salmon aquaculture is becoming increasingly popular as a method for producing valuable fish and caviar.
We work with Alaska and Turkey – two leading countries in this industry – and support the use of state-of-the-art and ecologically sustainable methods.
Given the increasing global demand for salmon, we rely on controlled fish farming to ensure stable production and protect wild stocks.
The journey from egg to adult fish begins in special tanks that provide ideal conditions for the young, from temperature to oxygen and light levels.
Once the fish are fully grown, they are relocated to spacious net cages or even to open ocean waters.
We work closely with farms in Turkish bays and lakes, which are rich in natural nutrients and provide the salmon with a near-natural environment.
Maintaining the health of the fish is a key task of these farms. The salmon are fed special feed rich in protein and vitamins to promote their growth.
Once the fish reach the desired size, they are selected for further processing.
The farms in Alaska and Turkey place great emphasis on environmental protection while guaranteeing high product quality.
This preserves the caviar's flavor and nutritional diversity, bringing the true taste of the North to the tables of gourmets worldwide.
The production of salmon caviar is almost an artisanal process that requires great care. The process begins when fishermen bring in their catch from the cold northern waters.
Each salmon is not just a fish, but also a valuable resource that, with proper processing, becomes a treasured delicacy.
First, the caviar is carefully harvested to preserve its original quality.
Transportation from Alaska to Europe without freezing is impossible, so the untouched sacks of roe are deep-frozen directly at the collection farms and shipped in this condition to factories around the world.
Caviar freezing technology ensures that freshness, flavor, and texture are preserved for a long time.
Rapid cooling to extremely low temperatures prevents the formation of bacteria and oxidation of the product.
The structure of the eggs remains unchanged; they remain firm and elastic even after thawing. Deep freezing preserves valuable nutrients and is ideal for long-term storage and transportation.
This means that the caviar retains its quality for up to 12 months and tastes just like the day it was caught.
In German factories, the frozen bags of roe are slowly thawed before the caviar is removed using special tools to avoid damaging the grains.
The factories are equipped with modern equipment that allows for the caviar to be processed and preserved quickly and effectively.
Temperature and humidity are closely monitored to preserve the product's freshness and quality. Salting then begins – the caviar is carefully mixed with salt according to time-tested recipes.
Salting time plays a crucial role: just a few minutes are enough to preserve freshness, flavor, and texture.
After salting, the caviar is bottled. Specialists fill the caviar into practical jars, ensuring that each portion is the same size and that the caviar remains fresh.
The sealed jars undergo a quality inspection to ensure that each package is perfect.
Experts check the color, texture, taste, and absence of impurities to ensure the product meets the highest standards. Only after all these tests does the caviar reach the customer, bringing freshness and nutrients to the table.
Similarly, the production of fish delicacies is carried out in our factories. This selection ensures that only high-quality fish species are used for production, ideal for delicious and nutritious products.
Most often, these are salmon, trout, sturgeon, and other fish species valued for their flavor and nutrient density.
In the factory, the fish is cleaned, butchered, and subjected to various processing methods – from salting to smoking and marinating. Each step is carried out according to strict quality standards to preserve nutrients and refine flavor.
After processing, the fish delicacies are packed in practical, airtight containers that preserve freshness and aroma. The packaging is checked for leaks and integrity to ensure that the product is delivered to the consumer in perfect condition.