Who We Are

Time is luxury
The minimum maturation of our sturgeon species is 6 years (Baerii) and the maximum is between 15 (Kaluga) and 20 years (Beluga).

We want you to understand the effects of the ageing process and how this, along with water quality and diet, can impact the flavour of the caviar.

A detailed illustration of a fish, depicted in a gold color against a black background.

Time is quality
You can’t appreciate caviar without properly tasting it. Ahrelia encourages the philosophy ‘more is more’, as a minuscule serving of caviar with a massive price tag is not what we’re all about.

Diagram of the stages of fish farming from hatchery, early growth, maturation, harvest, to molossol curing, with illustrations of eggs, fish, and objects representing each stage.

More Than Flavour

Naturally rich in phospholipids and omega-3 fatty acids,
caviar offers benefits for cognitive function, heart health and anti-inflammation.

Caviar is also high in protein and essential minerals.

An infographic highlighting the benefits of caviar. It features icons and text about Omega-3, Protein, Vitamin B12, Selenium, Brain Health, and Skin Health, with a tin of caviar at the centre.
Comparison chart between pasteurised and unpasteurised caviar products, with icons for taste, texture, nutritional value, preservatives, and expiry date.

The Benefits of Unpasteurised

Taste & texture
Delicate pearls with a complex, oceanic depth of flavour.
Pasteurisation dulls this character, resulting in a firmer, less expressive caviar.

Maximum nutritional value
Naturally rich in Omega-3 fatty acids, Vitamin B12 and Selenium.
Heat used during pasteurisation can reduce the benefits of these essential nutrients.

No preservatives
Traditionally prepared as malossol (low salt), without additives or heat processing - preserving purity, freshness and integrity.

Unpasteurised caviar must be kept between -2°C to 0°C and consumed fresh.

Due to its raw nature, it is not recommended for those who are pregnant or with compromised immunity.