CONCEPT

From Aquafarming to Processing
Fresh Setouchi-produced Caviar

CAVIC began aquafarming sturgeon in 2013, in Japan’s Setouchi region, with its mild climate and rich natural surroundings. The most distinctive feature of the caviar that can be harvested here is its outstanding freshness. The rich, moist caviar harvested from sturgeon bred in the limpid natural water of the Setouchi region is elegantly seasoned using high-quality rock salt, and preserved in its fresh, unheated state using specialized freezing methods.

Smooth sweetness and exquisite melt-in-the-mouth texture
Enjoy the true and unadulterated deliciousness of caviar

Caviar (sturgeon roe) are shiny, well-shaped and slightly transparent, with a pale ink-like black coloring. When you eat them, their smooth natural sweetness spreads throughout your mouth as they disappear, as if melting away on your tongue. The creamy flavor and excellent texture of our caviar differs clearly from that of imported caviar.
CAVIC’s caviar is harvested from sturgeon bred in the limpid natural water of the Setouchi region. Because our caviar is preserved by specialized freezing methods after maturation, there is no need to use pasteurization, heavy salting, or other treatments used with imported caviar. The mild flavor achieved by minimizing the salt content of our caviar to below 3% adds a new depth and richness to any genre of cuisine, and is of course an excellent match for not only champagne and wine, but also other alcoholic beverages such as Japanese sake. The high quality of the ingredients draws out the deliciousness of other dishes.

Carefully selected natural rock salt emphasizes the natural sweetness of the caviar

Another aspect that CAVIC is particularly selective of is its rock salt. We use only the highest quality natural rock salt—rose salt—excavated from the Bolivian Andes. The mild salty flavor of this rock salt has no bitterness or acridity, and serves to elegantly accentuate the sweetness of our fresh caviar, giving it a smoother, deeper flavor.

Setouchi Caviar Production Process

  1. Aquafarming

    We rear our sturgeon carefully for 7 years until they reach adulthood

    There are around 30 varieties of sturgeon in total. CAVIC has two aquafarming locations, at Hiketa (Higashikagawa) and in Naruto city, and breeds two varieties of sturgeon: Bester and Amur. It takes around seven years for the fish to grow from fry into adult fish capable of producing eggs. In addition to cleaning the tanks and controlling water temperature, we also manage the amount of movement that the fish engage in on a daily basis. We rear our sturgeon carefully, 365 days a year, feeding them our own uniquely developed food and keeping a close eye on their state of health.

  2. Processing

    We transformed the home economics room of a former junior high school into a HACCP-certified processing room

    Our caviar is processed in what was originally the home economics room of a former junior high school, for which we have obtained both USA and European HACCP (Hazard Analysis and Critical Control Points) food safety management certifications. After harvesting, the caviar is washed repeatedly, and impurities are removed one by one, using tweezers. Rose salt—a type of natural rock salt sourced from the Andes mountain range—is then mixed with the caviar at a concentration of below 3%. The caviar is then matured under partial refrigeration.

  3. Jarring

    Jarring is a fight against time to prevent rapidly occurring changes in flavor

    Although our matured caviar is not heated or treated with heavy salting, its freshness remains intact. Due to the weakness of caviar with respect to metals, we have revised the idea of using metal cans and replaced them with glass jars. Our small-volume individual packaging (15g or 25g sizes) is optimized to ensure that all the caviar contained in these jars can be consumed soon after defrosting.

  4. Preservation

    We thoroughly manage all processes up until our caviar reaches the mouths of our customers

    As temperature increases, fresh caviar rapidly begins to deteriorate and produce drips. By ensuring thorough management of temperature conditions during all stages after processing, from shipping to inspection and transportation, we have ensured that our caviar can be delivered to our customers in its freshest and most delicious state.

HACPP Certification

HACPP is part of our promise to ensure safety in the production and sale of food products.

水産食品加工施設HACCP認定
一般社団法人 大日本水産会

HACCP for USA and Europe