Caviar's modern European story is aquaculture. The great Caspian sturgeon fisheries are gone, collapsed under a century of over-fishing and habitat destruction. The world's caviar supply has shifted to aquaculture, and this Spanish caviar partner is at the forefront of doing it right.
Based in Valencia with a commitment to closed-loop, bio-certified aquaculture, the facility raises Paddlefish and Kaluga sturgeon in recirculating water systems, with wild-catch inputs excluded. The fish mature slowly before harvest, a patience essential to the flavour complexity that defines great caviar.
The result is a caviar with the clean, oceanic finish of great Caspian product, supported by responsible aquaculture. Their Paddlefish is approachable and nuanced, delicate brine with a buttery mid-palate. The Kaluga Reserve is the flagship: large, lustrous pearls with extraordinary complexity.
For Irish kitchens, the value is precision. Clean salinity, sustainable aquaculture, and a luxury product that can be served with restraint.
