MOTTRA Ltd are the purveyors of exceptional quality sturgeon caviar. It continues the old tradition of serving Latvian caviar to the British tables. Caviar from Riga ( please see the pot ), the capital of Latvia, was served in the Royal Courts of Europe since 17 th century. By the 19th century the trade was booming. Riga Caviar became a brand name and suppliers like Wm Tonge & Son commissioned the famous pottery Doulton and Watts, a future Royal Doulton porcelain manufacturer, to make special ceramic pots for the delicacy. Ethically Sourced. Established in 2002 by a group of Russian and Latvian caviar experts, MOTTRA farm combines the old tradition and a new environmental and scientific approach resulting in the production of the purest caviar that will delight the most discerning connoisseur.

Caviar lovers will always have suffered from the knowledge that lives of wild breeding sturgeons were terminated to provide this world beating delicacy while consuming caviar from the endangered species is very much at odds with the world concerns on animal welfare and sustainability. Mottra has solved this dilemma with the use of special sturgeon caviar farming techniques that encourage caviar production whilst putting the welfare of the sturgeon first. Once the sturgeon is about five years of age it is milked or ‘stripped’ of its eggs rather than being culled or performing a cesarean section. The sturgeon then put back into the perfect conditions of the Mottra pools in Riga, Latvia where the sturgeon continues to grow and starts the next process of caviar production.

We now have this delicious farmed caviar without stopping the sturgeon from going on to breed in the future. Mottra brings progress to the caviar market with its sustainable ethical and guilt-free product.

MOTTRA’s farms Osetra, Acipenser Baerii (well-known gourmet caviar) and Sterlet, Acipenser Ruthenus (delicious tsars’ and shahs’ caviar: unduly forgotten but ranking all the other caviars apart from beluga). Its caviar is prepared according to the classical method of preparation: it is grain-to-grain (not mushy) and malossol (meaning ‘slightly salted’ in Russian language from where the word came from)

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The sterlet sturgeon (Acipenser ruthenus)

is one of the smaller species of sturgeon and is now very rare. With small grey-golden sterlet eggs, the Sterlet caviar was once ranked alongside Beluga by the Russian Tsars, Iranian Shahs and Austrian Emperors in the quality ranking, followed by medium-sized eggs of the Osetra Sturgeon and lastly Sevruga.

Sterlet caviar has disappeared from the market for almost 50 years but is now coming back. The fish is very sensitive and it is difficult to farm but Mottra technology has made it possible.