100% Belgian, 100% natural
Royal Belgian Caviar is the pioneer of ‘the black gold’ in our country. In 2002 we were the first and only Belgian producer of caviar on the market.
The launch of our top product was preceded by ten years of intensive preparations. In this period we built our own breeding stock of different sturgeon varieties. All sturgeons we use for our caviar, come from our own farm and are fed with mixed food from our own production.
Royal Belgian Caviar soon became a worldwide quality reference among caviar lovers. Top chefs appreciate the quality and class of our Belgian caviar. Royal Belgian Caviar turns every moment – the whole year through – into an exclusive indulgence for your taste buds.
The art of caviar
In order to achieve the typical, exclusive taste of caviar the breeding process and preparation have to go flawless. This requires quite some skill and expertise.
The feeding and breeding circumstances of the sturgeons are also decisive for the taste. On the basis of years of experience we developed our own sturgeon feed.
At the farm we 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.
From fertilized egg to the actual harvest
In order to guarantee exclusive quality the entire breeding process takes place under controlled circumstances. We control all the steps in the process ourselves. The same applies for the mixture and production of fish feed.
We follow each step of the production process carefully, from fertilization of the eggs to the actual harvest of caviar. We screen and select the individual sturgeons on the basis of size, firmness and taste of the eggs.
What is good needs not be reinvented. That is why we swear by the traditional age-old preparation method. By using only non-ovulated eggs, we meet the high expectations of our loyal caviar lovers. With an ultrasound we check each sturgeon for the exact quality of the eggs. Only sturgeons with the perfect egg quality are used.
We have an especially designed production area where our team sieves, rinses and measures the eggs with the utmost care. We never mix eggs of different fish in one batch. Then our caviar master is responsible for adding a little salt - ‘malossol’ - to the eggs. They ensure the perfect balance between the different aromas.
Finally, our caviar in vacuum-packed and sealed. The perfect storage conditions (for caviar) are generated in the refrigerator. After a last quality control the Royal Belgian Caviar (our caviar) is ready to be tasted by caviar lovers around the world.
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 we breed. Because we control the entire breeding cycle, we no longer have to take sturgeons out of their natural habitat for the production of caviar.