Decades ago, when our company started sourcing American caviar for export, all caviar was wild-caught. Due to centuries of high demand for wild caviar and lack of government regulations across the globe, many sturgeon species became critically endangered. In the early 2000's the FDA banned wild caviar and pure Huso species for import to the US. The much-needed crackdown on wild caviar in the early 2000's led to the creation of sturgeon aqua farms. Since most sturgeon take about 10-15, sometimes 20 years to produce caviar, starting a sturgeon farm from scratch is a practice in patience. Today, many of these farmers are finally able to share their harvests with the world. With the advances in technology and increased global demand for caviar, there are more caviar farms than ever before.
So, now there's an abundance of clean, controlled, sustainable caviar at lower prices? -- dreams do come true!
However, now there's a new problem for even the most experienced caviar connoisseurs... there are too many options. Species, origin, farming-type, grades, etc. How are you supposed to know who and where is the best purveyor to buy from? Who can you trust to vet these precious eggs?
The answer is CRU.
We are your caviar sommeliers -- a small group of people who live and love caviar, working tirelessly to help create the best caviar-tasting experience possible for our customers.
CRU only sources caviar from sustainable farmers we have tried and tested, personally visiting the farms to inspect processes, animal welfare, sustainability practices, and quality.
*Sources are subject to change due to harvest season/availability or fluctuations in quality, ensuring you only receive the best.
You are welcome to tell us an origin you would prefer by writing in the order comments, otherwise, we'll take the guessing away and choose the best in house of your preferred species, full transparency.
- The Caviar CRU