Caviar became a passion and a way of life for our family starting in 1818 with Romanoff Caviarchi. His dedication to his craft and the involvement of his sons was well known.
Fatiloff Caviarchi was known as somewhat of a sturgeon whisperer, and instead of mass fishing and killing sturgeon in the hopes of finding eggs inside, he pioneered a series of nets to be able to catch the sturgeon in its perfect form from the water. He would reach into the Caspian Sea with his bare hands and feel the belly and underside of the sturgeon. When he felt that a female was full of mature eggs, they would only take these select fish, letting the younger females and male sturgeon go.
This method of selection used by Fatiloff and his brothers and father earned them the surname “Caviar-Chi” meaning “caviar nobleman.” Together they created a salt ratio to preserve the roe they collected, and soon their caviar was being asked for by name based on its high quality and unique flavor.
Today we are inspired by our ancestors pioneering spirit and deep respect for sturgeon. Our extraction processes and locations have been updated to fit an ever-changing market, and we have pioneered our own humane techniques to further protect all sturgeon species. The more things change the more we stay the same.
The original recipe and salt ratio are still used to preserve our roe and our family tradition. We are dedicated to honoring our legacy and hope to continue to pass it down for another 200 years.
