Kaviari selects its caviar at the source. Their team spend regularly few days in the fishing farm, to select themselves the sturgeons on the spot. The caviar is then sent and stored in the refrigerated room of their lab in Paris for maturation. Kaviari takes pride in selecting, aging and packing all of its caviar in house, complying with all the hygiene and safety standards (HACCP standards).
Every tin is labelled with complete information about the caviar: species, origin, batch number, registration code, best-before-date and ingredients. This labelling enables to track with precision each caviar for the food control services (CITES, customs, fraud prevention, and veterinary services) to check the professionalism of caviar importers / distributors.
Example of a label: