The fish farm is located in the mountains of Aragon, taking advantage of its natural environment with mineral-rich rivers and a hot water source, creating optimal conditions for aquaculture that simulate the natural habitat of the sturgeon.
The fish mature in an ideal environment, with optimal temperature measurement, which allows the roe to accumulate the elements that give caviar its characteristic flavor.
The caviar is extracted without harming the fish, by massaging its belly. In addition, the eggs are carefully selected by size, color and shape, standing out for their silky texture and delicate flavor.
Caviar contains a high content of proteins, amino acids, vitamins and essential minerals, making it a nutritionally very complete and interesting food.
Instead of sacrificing the fish to obtain the roe, innovative techniques are used that allow caviar to be extracted without endangering the life of the sturgeon, contributing to the conservation of an endangered species, something undoubtedly innovative in this industry.