28/01/2026
We hereby confirm that we act as a producer of trout caviar obtained by the stripping (milking) method, intended for packing and sale in the EU and UK markets.
The production process is organized and carried out in compliance with the following principles and requirements:
caviar is obtained without slaughtering the fish, using a controlled stripping method;
food-grade salting is applied with a target salt content of 3.0% ± 0.2% in the final product;
the technological process ensures a soft texture, minimal mechanical stress and preservation of egg integrity;
all processing stages are carried out under controlled temperature conditions (0…+4 °C);
a HACCP system is implemented and maintained, including defined Critical Control Points (CCPs);
production and hygiene procedures comply with:
EU Regulations (EC) No 852/2004 and 853/2004,
the EU Food Hygiene Package,
traceability requirements (EC) No 178/2002;
full traceability of raw materials and finished products is ensured (lot / batch control);
the product contains no prohibited additives, preservatives or colorants.
The caviar is supplied in bulk form for further packing into retail jars (100 g / 200 g / 250 g) under the buyer’s private label or according to contractual agreement.
Upon request, the following documents can be provided:
technological instruction,
HACCP plan,
product specification,
declaration of conformity,
veterinary and export documentation.
Quality Expert / Commodity Specialist:
Lilya Minakova
2026
