Most oysters available these days are farmed. Unlike some types of aquaculture, oyster farming requires pristinely clean waters and a deep understanding of tides, water temperature, and other factors that affect the oyster bed’s health, meaning there is almost no way to farm oysters irresponsibly which is wonderful news!

Because oysters are filter feeders, they actually clean the water, encouraging more light and the resultant growth of ocean greenery and increase in oxygen levels. Not only do oysters clean the water, but the oyster farmers must act as protectors of the environment in which they farm, or they would be out of business.

Aquitaine Caviar is made from the Acipenser Baeri, a major species of sturgeon from Russia. Aquitaine Caviar is acknowledged as being one of the best. Crafted in South-West France. This region's producers joined forces to set up the Association ‘Caviar d’Aquitaine’, an organisation to manage and promote the origin of their products in July 2013. In November 2013, the association officially registered the 'Caviar d'Aquitaine' collective trademark with a view to obtaining PGI (Protected Geographical Indication) status.

This 'Caviar d'Aquitaine' PGI, based on the region's genuine legitimacy as the historic place of French caviar, should help defend and promote the traditional expertise resulting from over twenty years' experience. This long process is expected to conclude with some very strict specifications being issued in 2017. These will form the basis for protecting the caviar’s famous quality. Sustainability is on everyone’s lips these days and we are proud to participate in the sustainability of French Caviar, Long may it strive.

We also provide Oscietra, Sevruga and Beluga caviar all of which are following in a similar foot step to the Aquitaine type.