Standing out from the crowd: Attilus Caviar leads the way in the sustainability stakes
This premium caviar brand tells Tempus how it is committed to the future of sustainable caviar production
As pressure mounts for brands in every realm of luxury business – from food to travel – to cement their commitment to sustainable luxury, one brand that’s throwing all other competition out of the water is Attilus Caviar. Attilus, which translates as ‘great sturgeon’ in Latin, creates its own caviar at a fishery in Jessen, Germany, making them one of the very few producers of the natural delicacy to offer ‘real’ Oscietra caviar to its consumers – many of whom are gourmet chefs and connoisseurs. The premium distributor applies an eco-friendly ethos at the core of every stage of production – from fishery to dish – putting the health and well-being of its fish first to guarantee a 100% certified product of the highest quality.
“What makes us different from many other players on the UK market is that we're a caviar manufacturer rather than a reseller like the vast majority of others who just import the product from popular destinations like China and Iran – and some others, repack, relabel and sell under their brands.” says Attilus Fish Farm manager Peter Bahrs. “The source of our caviar can be easily recognised from the letters and numbers of the CITES code [the Convention on International Trade in Endangered Species of Wild Fauna and Flora] displayed on the bottom of every tin. Being a direct farm-to-table producer, our reputation depends on us ensuring that 100% of our products are traceable, of premium quality and the best value for money. The fact that there is no middlemen between us and the consumers really helps this.”
With a team of highly qualified researchers in sturgeon husbandry and biologists on board to carefully monitor Attlius’ fish around-the-clock – including calibrating their feeding schedule to provide the perfect nutritional balance through each step of the sturgeon rearing process – the brand does not have to rely on anonymous international producers to supply their famous ‘black pearls’.
“The act of wild catching is currently banned and therefore all caviar one can buy comes from aquaculture, which is a sustainable means of production where no wild species are killed. We strictly follow CITES rules [an international agreement between governments participating in the international trade of specimens of wild animals and plants] with the goal of protecting the interests of endangered species. All authentic sturgeon caviar products must have a CITES code on the label of each tin.”
“Our nursery and adult production facilities are supported by a state of the art recirculation system, which maintains exceptional water quality while minimising water use. The care we devote to preserving the environment, the purity of the water and the health and well-being of our fish are always our highest priority. Since February this year, as well as producing the highest quality caviar, we have also been producing clean energy via solar power, using our newly installed photovoltaic system.”
Meanwhile here in Britain, caviar aficionados will be excited to learn that Attilus is opening a new store in Marylebone early next month, offering visitors the chance to sample their premium selection of caviar, truffles, smoked fish, mousses and canapés – all coupled with a cup of coffee or glass of champagne. Dedicated consultants will be on hand to offer advice, ensuring the perfect purchase.