How is caviar made ?
Focus on caviar production: discover the key stages.
A unique product, caviar is one of the most precious delicacies, requiring highly precise manual expertise. The leading caviar producer in France at the beginning of the 20th century under the impetus of Emile Prunier, Prunier caviar has successfully reinvented itself following the worldwide protection of wild sturgeon in 2008.
In the late 1980s, Laurent and Valérie Sabeau founded one of the first French fish farms in Aquitaine dedicated to sturgeon farming. With over 30 years of expertise, they have perfected every step of the process to offer exceptional caviar, now available in two varieties: Ascipenser Baerii and Ascipenser gueldenstaedtii, which produce Baeri and Oscietra caviar respectively.Let's take a look at the main stages in the production of this black gold, from the ponds to the caviar tin.
Sturgeon farming: patience over several years
Caviar production begins with the farming of female sturgeons, the only fish capable of producing these precious eggs. These cartilaginous fish live in the ponds of our fish farms, which are fed with fresh water to ensure a healthy environment suitable for their development.Farming requires patience, as it takes between 8 and 12 years during which the sturgeons are fed a natural diet, adapted to each stage of their growth. Monitoring is rigorous: fish farmers check the water quality, the behaviour of the fish and their general health on a daily basis. This period is essential, as a healthy sturgeon will produce better quality caviar with uniform, tasty grains.
Caviar selection and extraction
When a female sturgeon reaches sexual maturity, an ultrasound scan is used to check for the presence and quality of the eggs. If they are deemed to meet our specifications, a biopsy may be performed to refine the analysis and prepare for optimal harvesting.
The grains are then carefully removed from the female's gonads, the natural sac containing the eggs. These black pearls are then sieved to separate the grains from the surrounding tissue, a step that requires precision and speed to preserve their delicate texture.
The fragility of sturgeon eggs requires great dexterity in handling.
Rinsing and draining: preserving the purity of the grains
The eggs are particularly fragile and are carefully rinsed with clean water to remove any impurities and preserve their delicate texture. Draining is also crucial, as it removes excess moisture while maintaining the elasticity and firmness of the grain.
Salting: a subtle balance between preservation and flavour
Salt plays a decisive role in the production and preparation of caviar. During the meticulous salting stage, it is added manually in precise quantities according to the technique and recipe for the desired caviar. It must then penetrate the grain without damaging the membrane, revealing its complex and refined flavours.
Our range of caviars includes caviars with different salt levels, such as:
Baeri Malossol caviar (lightly salted) highlights the purity of the grains and their aromas.
A more full-bodied caviar, such as Baeri Traktir caviar or Baeri Saint-James caviar, recalls Russian traditions with a more pronounced, iodine-rich taste.
Packaging in original tins: an essential step
After salting, the caviar is transferred to metal tins called original tins. These airtight tins are essential to the production process as they allow the caviar to continue to develop its flavour.
The tins are carefully weighed and pressed down on the lid. This method ensures optimal preservation and promotes uniform maturation of the grains.
Maturation: revealing the aromatic complexity of caviar
Maturation is another key phase in the caviar production process. Once packaged in its original box, the caviar is placed in a cold room at a temperature of -3°C.
This resting period, known as maturation, lasts between 3 and 4 months for Baeri caviar and up to 14 months for Oscietra caviar, allowing the aromas to develop fully.
Each flavour intensifies and the texture evolves while retaining its characteristic firmness. Finally, the oil naturally present in caviar, known as exudate, is distributed evenly, ensuring perfect consistency of taste.
Every week, the tins are turned over and tapped to optimise the homogeneity of the flavours. This meticulous work results in French caviar of the highest quality, ready to offer a unique tasting experience.
From Baeri to Oscietra, discover our 11 varieties of caviar available online, in our shops and at our Prunier restaurant.