We are proud of the experience we have gained over the past 20 years in industrial sturgeon farming and black caviar production!
Caviar d’Eden
story
The delta where the Volga meets the Caspian Sea had given the world its finest caviar for a thousand years, were being fished to exhaustion, and the only people standing in the way were a small circle of scientists in the old hatcheries, breeding fish for release back into the wild. Founder of Caviar d'Eden had been given a privilege to be taught a craft that was taught nowhere else on earth.
In 1998 the sturgeon was placed under international protection and wild fishing came to an end. Opportunity has been seen what would follow: a world that still longed for caviar, and almost no one left who knew how to raise the fish that produce it. It has been decided to do what almost no one in Europe could, to raise the fish ourselves.
Latvia was chosen for its clean northern water, its exacting standards and its European future. In 2002 an old fish farm was bought and rebuilt from the ground up. In 2004 fertilised eggs of two species, the Siberian sturgeon and the sterlet, were carried north from the Caspian region, chosen for the purity of their bloodlines. They hatched in Latvian water, they grew in Latvian water, and then they asked for the one thing sturgeon always ask for. Time.
The first caviar came in 2008, after years in which everything mattered: the temperature of the water, the oxygen in it, the minerals dissolved in it, and above all what the fish ate, day after day, for the whole of its life. There is no shortcut in this craft. There is only patience, and the knowledge of what to do while you wait.
Ten more years taught a harder lesson. We believed caviar could be gentler and more modern than it had ever been, and we spent a decade arguing for it. The market listened politely and then told us the truth: people do not buy caviar for an idea. They buy it for the moment it opens on the tongue. In 2018 Caviar d'Eden was founded on that single principle: to make the caviar people actually want, the classic, deep, clean flavour that connoisseurs recognise at once.
Today our sturgeon swim in waters from the cold rivers of northern Europe to the great sturgeon rivers of the East, each species raised where it thrives best and always to our exact specification. Every harvest comes home to our own facility in Latvia, where the roe is graded, salted and matured by our own hands over two to four patient weeks. This is where roe becomes caviar. Every tin carries Latvian origin and a CITES code that tells you exactly what it is.
We still believe a customer should understand how a sturgeon is raised, how caviar is preserved and how it should be stored. We would rather you knew everything. But we no longer try to persuade anyone what to like. We make caviar the way the best caviar has always tasted, and we let you decide what to choose.
The first mention of a black caviar recipe is found in a book
"Libro novo nel qual si insegna a far d’ogni sorte di vivanda"
— Cristoforo di Messisbugo, Venēcija, 1564.
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