Greece’s Sustainable Answer to a Global Luxury
Caviar production in Epirus began in the 1990s, inspired by Greece’s historical ties to Black Sea caviar. Today, Greek caviar is gaining global recognition for its quality and sustainability. The clean, mineral-rich waters of the Kalamas River provide an ideal environment for sturgeon growth, ensuring premium-quality roe.
Epirus caviar remains a niche product, but it is increasingly recognized internationally for its clean taste, sustainable farming methods, and competitive quality. High-end restaurants and gourmet shops in Greece now offer locally produced caviar as an alternative to Russian or Iranian varieties.
The main species farmed include the Russian sturgeon (Acipenser gueldenstaedtii), Siberian sturgeon (Acipenser baerii), and Beluga sturgeon (Huso huso).
The sturgeon are raised in controlled freshwater environments that mimic natural conditions. They take 7 to 10 years to mature before their roe is carefully harvested using humane methods. The eggs are then cleaned, lightly salted using the Malossol method, and packaged for export.
Greek caviar is prized for its smooth texture, rich flavor, and high nutritional value. It is packed with omega-3 fatty acids, vitamin B12, and antioxidants, all of which promote heart and brain health.
