Why did the production of caviar creams stop?
For several years, we have worked out the recipe for caviar cream to the ideal in order to achieve the very memorable rich taste and consistency of the product. We have achieved the most correct combination of ingredients of only the highest quality, the main of which is capelin roe. However, the trends of recent years show a significant decline in the population of this fish.
Problems with the capelin catch began in 2005, decreasing from year to year. 2020 was the first year that global fishing was stopped. Such a shortage has arisen due to the high demand for fish: it is budgetary and affordable, which makes it a popular option for fishing. Capelin caviar has been harvested for many years, starting in the 1950s, and the peak of the world catch of this fish was in the mid-1970s. The frequent catch has led to a decrease in the fish population and the introduction of a moratorium on fishing. The restrictions came into effect in 2016 and have continued from year to year since then time.
Considering this situation, it becomes more and more difficult to find raw materials of exactly the quality that we need for the production of our caviar creams. We believe that only the best products should get on the table of our customers, and compromises in quality are unacceptable for us. Thus, we have discontinued the line of caviar creams and we hope that you will agree with our decision. We also believe that this decision is our contribution to the early recovery of the capelin population.