Attilus Royal Siberian Caviar
- Free gift with every order over €50
- Free delivery on orders over €100
Sustainably farmed Siberian sturgeon. Hand-selected pearls. Full traceability from farm to tin.
Attilus takes its name from Attila, the Latin name for the beluga sturgeon (Huso huso), a nod to the regal history of the fish. That history stretches back to 1324, when Edward II declared sturgeon a “Royal Fish”: only royalty were permitted to consume it. To this day, wild sturgeon within the UK foreshore technically belong to the monarch.
Attilus farms Siberian sturgeon (Acipenser baerii) in state-of-the-art facilities in Saxony-Anhalt, Germany. Wild sturgeon populations have been decimated by overfishing; 26 of 27 species are classified as endangered. Attilus provides an ethical alternative, raising fish in carefully controlled environments that replicate their natural habitat, fed a natural diet and raised without antibiotics.
The sturgeon are raised for 6–9 years before harvesting, while most farmed caviar producers harvest at 3–4 years. This extended cycle allows the roe to develop its full flavour complexity.
Water comes from a natural underground aquifer more than 50 metres below the facility, crystal-clear and mineral-rich. A sophisticated multi-stage filtration and recirculation system ensures minimal water consumption and consistent water quality year-round.
Each tin is hand-selected and fully traceable to the individual fish, farm, and harvest date. Every tin carries a CITES code providing complete farm-to-tin traceability. Lightly salted using the traditional Malossol method (less than 3% salt) to preserve the natural flavour.
Lustrous medium-sized pearls, dark grey to black. Buttery and nutty on the palate with oceanic undertones. Clean, lingering finish without bitterness. Firm bead that pops cleanly.
Attilus Caviar
Saxony-Anhalt, Germany
Attilus takes its name from Attila, the Latin name for the beluga sturgeon (Huso huso), a nod to the regal history of the fish. That history stretches back to 1324, when Edward II declared sturgeon a Royal Fish: only royalty were permitted to consume it. To this day, wild sturgeon caught within UK foreshore technically belong to the monarch.
The Attilus facility in Saxony-Anhalt, Germany draws water from a natural underground aquifer more than 50 metres below the surface, crystal-clear and mineral-rich. A sophisticated multi-stage recirculation system minimises water consumption. The facility has run on solar power since 2018 and is monitored 24 hours a day by qualified researchers and biologists. No antibiotics are ever used.
Attilus raises their sturgeon for 6–9 years before harvesting, while most producers harvest at 3–4 years. The extended cycle allows the roe to reach full maturity and develop its signature flavour complexity. Every tin carries a CITES traceability code linking it to the individual fish, farm, and harvest date. Attilus sells direct as the manufacturer, without middlemen, and supplies Michelin-starred restaurants and leading hotels across the UK and Europe.
“Our sturgeon swim in pristine recirculating water, never taken from the wild. We raise each fish for years before it produces a single grain of roe. Each batch is hand-selected, gently separated, and cured with just the right touch of salt to let the natural flavour speak. That patience and care is what gives our caviar its clarity and clean, buttery finish. You simply cannot rush this.”
26 of 27 wild sturgeon species are endangered or critically endangered due to overfishing. Farmed caviar eliminates pressure on wild populations while producing roe that rivals the finest wild-caught specimens in flavour and texture.
Yes. Attilus holds full CITES certification; every tin carries a traceability code linking it to the individual fish, farm, and harvest date. The facility runs on solar power (photovoltaic systems since 2018), draws water from a deep underground aquifer more than 50 metres below the surface, and recirculates it through multi-stage filtration to minimise consumption. Sturgeon are raised for 6–9 years, double the industry norm, allowing full maturity and flavour development.
CITES (the Convention on International Trade in Endangered Species) regulates trade in protected species including sturgeon. Every CITES-certified tin carries a unique code traceable to the originating farm and individual fish, providing complete farm-to-tin transparency and guaranteeing the caviar’s legal and ethical provenance.
Serve chilled (0–4°C) on a mother-of-pearl or bone spoon; metal utensils can impart a metallic taste. Enjoy on its own, on blinis with crème fraîche, or atop new potatoes. Open the tin 5 minutes before serving.
Unopened: store at −2°C to 2°C for up to 4 weeks. Once opened: consume within 3 days. Keep the tin sealed between servings.
Free EU delivery on orders over €100. Standard delivery 2–5 business days. Returns accepted within 28 days.
“Our sturgeon swim in pristine recirculating water, never taken from the wild. We raise each fish for years before it produces a single grain of roe. Each batch is hand-selected, gently separated, and cured with just the right touch of salt to let the natural flavour speak. That patience and care is what gives our caviar its clarity and clean, buttery finish. You simply cannot rush this.”
Attilus takes its name from Attila, the Latin name for the beluga sturgeon (Huso huso), a nod to the regal history of the fish. That history stretches back to 1324, when Edward II declared sturgeon a “Royal Fish”: only royalty were permitted to consume it. To this day, wild sturgeon within the UK foreshore technically belong to the monarch.
Attilus farms Siberian sturgeon (Acipenser baerii) in state-of-the-art facilities in Saxony-Anhalt, Germany. Wild sturgeon populations have been decimated by overfishing; 26 of 27 species are classified as endangered. Attilus provides an ethical alternative, raising fish in carefully controlled environments that replicate their natural habitat, fed a natural diet and raised without antibiotics.
The sturgeon are raised for 6–9 years before harvesting, while most farmed caviar producers harvest at 3–4 years. This extended cycle allows the roe to develop its full flavour complexity.
Water comes from a natural underground aquifer more than 50 metres below the facility, crystal-clear and mineral-rich. A sophisticated multi-stage filtration and recirculation system ensures minimal water consumption and consistent water quality year-round.
Each tin is hand-selected and fully traceable to the individual fish, farm, and harvest date. Every tin carries a CITES code providing complete farm-to-tin traceability. Lightly salted using the traditional Malossol method (less than 3% salt) to preserve the natural flavour.
What They're Saying
“A very royal ingredient. Attilus is celebrated by chefs, culinary aficionados and foodies alike for their farm-to-table approach and uncompromising quality.”
“In the pursuit of perfection, Attilus has cemented its reputation for raising the finest sturgeon in the world.”
“Attilus Caviar leads the way in the sustainability stakes, combining state-of-the-art aquaculture with an unwavering commitment to traceability.”
“Attilus caviar is exceptional: the provenance is impeccable, the pearls are consistent, and the flavour is clean and complex. It’s the caviar I return to.”
“Attilus represents everything I look for in a luxury ingredient: complete traceability, genuine sustainability, and a flavour profile that speaks for itself.”
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