Caviar Production Plant

Our family business has been operating in Hungary since 2002. During this time, we have gone a long way from a small company to creating our own production and entering the international market.

We grow our caviar fish on eco-friendly sturgeon farms in the EU, and we buy red salmon wholesale from well-known global producers that produce in the North Pacific.

Our company is fully licensed and has all the necessary permits. The plant has implemented a food safety and quality control system, known in Europe as HACCP. Compliance with the requirements and standards is regularly monitored by the health authorities, veterinary services, and nature protection agencies. In its daily work, the company relies on the experience of processing caviar of several generations of the Polezhaev family. On the Soviet GOST Standards and on modern European standards CODEX STAN. The company’s archive contains more than 100 scientific papers on the preservation and methods of caviar conservation. Starting from 1921 – from the first introduction of methods for preserving caviar in the far East by a master caviar breeder… Namely, caviar produced according to the Soviet state Standards, or the top leaders of different countries throughout the entire period of the USSR’s existence.

Nowadays, the company passes samples for microbiological tests from each batch of caviar produced to an accredited laboratory. The sturgeon species tracing prescribed by the system for the protection of wild animal species – the CITES Convention is conducted. On each jar produced by us, you will find a special protective stamp (obtained by us on the Hungarian state sign) with an indication of the type of fish from which the caviar was obtained. Also a code is present that allows you to fully transparently familiarize yourself with its origins.

The company is active in Italy, Germany, France, Spain, and regularly presents its products at international exhibitions.

Employees of the company are trained and participate in conferences organized by the accredited WESSLING laboratory and the Hungarian national food safety administration NEBIH.