Antonius Caviar is the culmination of over 50 years of experience and knowledge in fish farming and over 30 years of sturgeon farming. When in the year 2007 it became illegal internationally to fish sturgeon in the wild, Gosławice Fish Farm was in the perfect position to take advantage of the new reality. They were ready to start the caviar production process and able to provide many of the world-renowned brands. The world’s leading marketers of caviar at the time, suddenly without source for the product they depended on, turned their sights on all available aquaculture operations able to raise sturgeon.
After a few years of just producing caviar to third parties, Gosławice Fish Farm sailed in a new direction: they created their brand, Antonius Caviar. The name Antonius Caviar comes from the name of the CEO, Antoni Łakomiak, and was chosen by his co-workers to honor his contribution to the development of the company. It is the company’s belief, that the best caviar comes from passion, experience, and the pursuit of perfection. The quality of caviar is determined by the sturgeon’s environment throughout its life and the conditions present during the breeding process. The goal of Gosławice Fish Farm is to imitate as much as possible the conditions in which sturgeons naturally live.
Antonius Caviar is produced from fish bred and raised in pristine natural environments on 4 different farms and production facilities. They encompass over 6500 acres of water which are home to sturgeon totaling about 2700 metric tons of combined weight. Today, the fruit of their labor has allowed Gosławice Fish Farm to become the largest European producer of caviar with over 29 metric tons on a yearly basis.
Only sturgeons from its own breeding are used to produce caviar. This is extremely important for the quality of the product. They can influence every aspect of the sturgeons’ life such as reproduction environment, feed quality and water flow. The caviar is produced in one of the most modern processing facilities, recognized by international agencies as having the highest hygienic standards. The whole production process takes place in highly sterile conditions and is supervised by the most qualified food technologists and ichthyologists. Antonius Caviar, having established itself in other parts of the world, is now available nationwide in the US with two varieties ready to market.
Oscietra Caviar comes from the Russian sturgeon (Acipenser gueldenstaedtii) appreciated by top chefs and connoisseurs all over the world. Large roe (with a diameter from 2.7 to 3.5 mm) with a unique, saturated taste and a slight nutty note. It comes in colors of grey, brown, olive and gold.
Siberian Caviar comes from the Siberian sturgeon (Aci-penser baerii). It is characterized by an intense aroma that will satisfy the most demanding caviar gourmet. The size of the roe ranges from 2.4 mm to 3.2 mm and comes in shades from black to light brown.
photos: Katarzyna Seliga-Wróblewska, Marcin Wróblewski / Fotomohito
Antonius Caviar is recognized and highly appreciated by top chefs of the world’s best restaurants. By choosing their product with its direct fish-to-tin process, its customers are sure that each tin, sealed at the farm, contains the freshest sturgeon roe. Due to exceptional attention paid to every detail in breeding, selecting, and producing caviar, they can guarantee the highest quality final product.