How is Caviar Harvested?

For centuries, caviar has been considered the ultimate symbol of luxury, but for many enthusiasts the production process remains a mystery. Many ask themselves, “how is caviar harvested?” or “what is caviar made of?”. The answer is actually simple: true caviar consists of the unfertilized eggs of the sturgeon. But the path from sturgeon eggs to the gleaming tin of caviar is complex, labor-intensive, and immediately raises questions about sustainability and animal welfare. In this article we shed light on traditional and modern harvesting methods, from past wild catch to today’s ecological farming, and explain how Carbon Caviar elevates these processes in an ecologically responsible way. We show how caviar is often harvested in the industry, and why our approach is better.

Many consumers wonder where caviar comes from and how exactly it is harvested. Historically, wild sturgeons were killed to collect the eggs, but this is now rare and strictly regulated due to endangered populations. Nowadays caviar almost always comes from fish farms, where mature sturgeons produce their first high-quality caviar eggs only after 7–15 years of growth. This long maturation process and limited availability increase the price and make the product exclusive. Traditional methods require each fish to be killed, making only one harvest per fish possible, which does not align with many consumers’ desire for animal-friendly, sustainable caviar.

Imagine the old practice: sturgeons living for years in basins or rivers and after fifteen years harvested only once, because the fish had to be killed. It no longer feels of this time. Can the life of the fish not be spared and still provide top-quality caviar?

At Carbon Caviar we show you exactly how caviar can be harvested without harming the sturgeon. Our sturgeons grow stress-free in their natural waters, from the Amur River in Russia/China to the Caspian Sea near Iran. Older, healthy fish provide fuller, richer caviar eggs. Where the industry often offers salmon eggs or imitation caviar, we provide only genuine sturgeon caviar, with natural colors and flavors from deep black to golden. In this way we combine sustainability, authentic origin, and top quality in one product. By understanding how caviar is harvested, you can better appreciate the quality.

How is caviar harvested at Carbon Caviar?

At Carbon Caviar we harvest caviar fully without slaughtering the sturgeon. Our process begins with the selection of healthy, older sturgeons, because the eggs of older fish are larger, fuller in flavor and yield premium caviar.

When the sturgeons are ripe, harvesting takes place in a controlled, stress-free environment. Thanks to innovative, non-lethal methods we can carefully harvest the eggs while keeping the fish alive, so the sturgeon can later produce again. With us, caviar is obtained in a sustainable and animal-friendly way, without compromising quality.

Immediately after harvest the caviar eggs are processed by hand. In a strictly controlled environment the eggs are rinsed, sorted and lightly salted according to the classic malossol method. This mild brining ensures that each caviar pearl retains its characteristic buttery and nutty taste, without becoming too salty.

The taste of caviar strongly depends on origin, maturity and living environment of the sturgeon. Fish from warm, mineral waters such as the Caspian Sea near Iran produce extra creamy caviar; fish from colder rivers such as the Amur River in Russia/China have more nutty tones. The purer the water and the more natural the conditions, the more refined the caviar. Many traditional farms cannot fully replicate this delicate balance due to limited space or artificial feeds. At Carbon Caviar we guarantee natural growth and optimal living environment, so that each pearl is of top quality and reflects the authentic taste of the sturgeon.

Craft harvesting and exclusive quality

At Carbon Caviar everything revolves around precision, taste and integrity. Unlike many industrial producers, we use techniques that keep the sturgeon alive during harvesting. This means the fish can deliver caviar several times and each harvest is sustainable. Many people wonder how caviar is harvested and how this process influences the taste. Our approach ensures that the natural texture, color and aroma of the eggs remain fully preserved, from deep black to golden, depending on species and maturity.

Our caviar is processed by hand, with each pearl individually checked. Through minimal salt addition according to the malossol tradition, the delicate, buttery taste fully comes into its own. No preservatives or artificial additives are used; each step, from selection to processing, is carefully tuned to quality, freshness and taste.

The exclusivity of our products is confirmed by top restaurants and luxury hospitality worldwide. Our caviar is found on the menus of top restaurants such as Ventuno Sky Lounge, Gaia Marbella and Puente Romano Marbella and even appeared in the Netflix series: Dubai Bling.

Exclusive caviars from our collection

In our assortment you will find the most desired caviar varieties, each with a unique flavor profile. Below we highlight three top picks from our collection:

Beluga Huso Huso (Caspian Sea):

The Beluga Huso Huso, also known as the “king of caviars.” This very rare Beluga sturgeon produces extremely large, silky eggs (3.5–4 mm) in a beautiful white-gold palette. Thanks to the rich, mild waters of the Caspian Sea these pearls have an unprecedented creaminess. Each bite reveals a buttery, nutty flavor with a subtle sea hint. Pure decadence, beloved by connoisseurs worldwide.

Russian Oscietra Royal (Amur River):

Russian Oscietra Royal is one of the most popular Amur caviars. The medium-sized pearls vary from golden green to amber and have a refined, slightly nutty, fruity taste with a velvety mouthfeel. Oscietra is the entry model for luxury: it offers a rich taste sensation perfectly balancing refined and powerful.

Impérial Gold (Amur Hybrid):

An exclusive “golden caviar” from the Amur. Impérial Gold is a selection of the most beautiful golden pearls, from the hybrid Huso Dauricus × Schrencki sturgeon. The grains are small to medium (approx. 3–4 mm) with a mesmerizing amber color. When eaten, they unfold an unprecedented creamy, buttery texture with earthy, elegant tones. Impérial Gold elevates any dish thanks to its rich, velvety taste. Ideal for special occasions or to impress guests.

Curious about the luxury of true top caviar? Order a tin today and taste for yourself why connoisseurs prefer Carbon Caviar. Discover our exclusive selection in the webshop and let the choice speak for itself.

Frequently Asked Questions about Caviar Harvesting

How is caviar harvested?

Caviar is harvested from the unfertilized eggs of the sturgeon. Where traditionally the fish was slaughtered to collect the eggs, Carbon Caviar uses modern, animal-friendly methods where the sturgeon remains completely alive. Our techniques ensure that the fish can produce caviar multiple times, without stress or damage. After harvesting the eggs are carefully rinsed, sorted and lightly salted according to the malossol method, so the pure, buttery taste of real caviar remains fully preserved.

What is caviar made of?

Real caviar is made from the eggs of the sturgeon (Acipenseridae). There are different sturgeon species, such as Beluga, Oscietra and Sevruga, each with their own taste and structure. Other fish species, such as salmon or trout, do produce fish eggs, but these may not officially be called “caviar.”

How is caviar obtained without killing the fish?

With non-lethal harvesting methods, such as “stripping” or controlled massage, the eggs are carefully taken from the sturgeon while the fish remains alive. This is a more sustainable way of harvesting, but requires a lot of craftsmanship and is not yet applied everywhere.

What makes caviar from Carbon Caviar different?

Carbon Caviar distinguishes itself through wild-farmed aquaculture in pure water, respect for animal welfare and artisanal processing. The sturgeons grow stress-free in their natural environment, resulting in caviar richer and more complex in flavor. Moreover, transparency is central: you always know where the caviar comes from, how it is harvested and how it is processed.

Quality you can taste

Where in the past sturgeons were caught and slaughtered with rough force, today high-quality farming and refined craftsmanship are central. Carbon Caviar uses all that knowledge to offer you the purest, most responsible caviar. We select only advanced sturgeons, raise them in pure natural water and harvest the eggs with respect for people and animals. The result is caviar with a rich, layered taste and an ethical background.