Confirmation that KC leads the world in Ethical and sustainable Caviar production.
Michelin star chefs across the country are endorsing the quality every week.
The media interest has been phenomenal, with articles every month both local and National. Live radio and coverage by several TV programs, with "Countryfile" in April and "Back to the land" in May.
Marketing for this year will see KC at the Great Yorkshire show and at every stage of the Tour de Yorkshire. With events planned for London, later in the year.
We have a significant order confirmed with a Super market chain for next Christmas and interst from high profile London stores.
We estimate that by 2020 there will be 3million 5-6 year old sturgeon killed by the traditional producers, in an effort to meet the increasing demand for Caviar. Why? Money!
The KC process involves naturally spawnedeggs which are harvested and turned into Caviar, year after year, until that fish is eventually retired into a protected conservation lake or river.
Production is currently from our farm on the outskirts of Leeds, with plans to open 3-4 more farms around the UK and Ireland on a Franchise/partnership basis. Targetting markets such as China, USA, Europe over the next 2-3 years, not forgetting the UK client base.
Mark is planning to have some farm open days during the summer months. More details later.
Malossol means 'little salt' or 'lightly salted' and refers to fresh caviar with a maximum of 3.8% salt.
Sometimes called 'semi-preserved' caviar, this variety contains up to 8% salt. The more salt, the longer the shelf life, but the taste is compromised.
Made from too-soft, damaged, broken and overly ripe eggs. It is treated, highly salted, and pressed to a jam-like consistency. Once the only method available for preserving caviar, this is still eaten by many connoisseurs for its strong, concentrated flavour.
Fresh caviar is heat-treated and vacuum packed in glass jars with Borax added for much longer preservation times. Both taste and texture may be affected- often salty to taste.
This is a man-made product which looks like caviar. Manufactured from a syrup exhibiting the same organoleptic properties of caviar which is then mixed with colouring and flouring agents with antioxidants, stabilising, crisping agents and salt and rolled into balls around 3mm.
This caviar does not have any Borax or other preservatives added except for sea salt. Not kept in water which has had chemicals added to remove chlorine, accelerated hormonal controls or other non-natural environments. Downside the maturity time for the Sturgeon is between 12 and 25 years making this caviar expensive.
The only true No kill & No cruelty, socially acceptable Caviar. The sturgeon is not harmed or killed in the harvesting of the caviar and is allowed to continue to enjoy a 5* existence producing caviar for many years before retirement.