T’Lur Caviar isn’t just any premium caviar. Primarily based in Malaysia, the corporate has achieved what many thought was not possible: farming cold-water sturgeon in a tropical local weather and producing high-quality caviar that meets world requirements. On the centre of this quiet revolution is AJ Lim, founder and managing director of T’Lur Caviar, an organization recognized for producing the world’s first tropical caviar with a distinctly native method and sustainability in thoughts. LUXUO speaks to Lim about how T’Lur Caviar overcame organic and environmental challenges to develop a premium product that competes on the worldwide stage.
Based in 2009, T’Lur Caviar has spent greater than a decade investing in aquaculture analysis, adapting worldwide greatest practices and creating sustainable programs to deliver a uncommon product to market. As world demand for farmed caviar rises following the ban on wild caviar, T’Lur Caviar is positioning itself as a severe participant within the premium meals house, providing a totally traceable, eco-conscious various from Southeast Asia.
T’Lur Caviar is proudly produced in Malaysia. May you share extra in regards to the story behind its origins and what makes it distinctive?
It began with my ardour for aquaculture. I first tasted caviar throughout a visit to Russia in my youthful days, and the expertise left an enduring impression on me. The feel, the flavour—it was in contrast to something I had ever had. However sturgeon isn’t native to Malaysia, and caviar definitely wasn’t one thing you may simply discover right here. That modified after I heard a couple of sturgeon farming initiative searching for traders. The thought instantly sparked one thing in me, because the sturgeon farming journey started towards the tip of 2009.
One of many largest challenges in establishing a sturgeon farm within the tropics was adapting the species to a wholly completely different local weather. Sturgeon are historic cold-water fish that sometimes hibernate throughout winter, making them naturally unsuited to hotter environments. From stabilizing water temperatures to formulating the suitable feed, each step concerned a steep studying curve. It was uncharted territory for everybody concerned, and it took years of devoted analysis and growth earlier than the efforts started to indicate significant outcomes.
I consulted with international specialists, they usually advised me that simply getting the sturgeons to outlive in Malaysia’s climate was already a big achievement. Nonetheless, we have been advised to not maintain our hopes excessive for caviar. So, it was an actual shock when, throughout one of many inspections, we found caviar inside a sturgeon. We determined to offer the fish extra time to develop, and in 2019, we launched T’LUR Caviar.
Following the worldwide ban on wild caviar, the market has shifted fully to farmed options. May you share what number of farmed varieties are at present accessible and which one T’Lur focuses on?
All around the world, mostly farmed caviar accessible in the marketplace at this time, ranked from the bottom to highest grade. Hackleback caviar is usually thought of the entry-level choice, extensively accessible and reasonably priced abroad. Subsequent is White Sturgeon caviar, adopted by Siberian Sturgeon caviar. Kaluga Hybrid caviar is growing in demand, providing an opulent expertise at a extra accessible stage than its pure counterpart. Alongside Sevruga, Amur caviar comes subsequent, and above them stands Oscietra caviar, prized for its refined flavour. Close to the highest is pure Kaluga caviar and on the highest grade is Beluga caviar, probably the most unique and restricted of all, coming from the biggest species amongst all sturgeon.
At T’LUR, we solely have among the species talked about above, and they’re equipped seasonally. Within the early days, we equipped Siberian, Kaluga Amur, and Amur caviar. At the moment, we’re supplying Kaluga Amur and Oscietra to permit enough time for different species to mature.
How would you describe the tasting profile of the T’Lur Caviar vary? What key notes or traits ought to one anticipate on the palate?
For Kaluga Amur caviar, it has velvety and nutty undertones with a clear, briny end. In the meantime, Oscietra caviar has a easy, lingering buttery end. Sturgeon caviar has a agency but delicate texture that lightly pops on the palate, delivering a really delectable expertise on the tongue.
What processes are in place at T’Lur Caviar to make sure constant high quality throughout your vary?
Caviar is a delicate produce that calls for strict management ranging from processing to storage. It begins with the sturgeon choice course of, we select sturgeon that reaches the suitable maturity by way of its weight and roe high quality earlier than isolating them accordingly. Adopted by a cautious harvesting course of in a managed atmosphere. It would then be saved at -2°C to – 0°C and aged for a couple of weeks to let the caviar soak up the salt earlier than it’s offered.
How does T’Lur Caviar guarantee sustainability and biodiversity are revered all through its provide chain?
Our sturgeon farm operates inside a totally closed system, fully remoted from the encircling pure ecosystem. We use cement ponds stuffed with recent, operating mountain water, stopping any contact with soil or sediment. All waste within the water is rigorously filtered earlier than being returned to close by pure streams, guaranteeing we protect the fragile steadiness of native biodiversity and depart minimal environmental affect.
Our distinctive farming course of eliminates the necessity for intensive temperature management to maintain the water chilly. In consequence, we considerably scale back our carbon footprint by avoiding the power consumption sometimes required to energy temperature-regulating gear.
We’re additionally believers in a “Zero Waste Coverage”. Our sturgeons do greater than produce caviar — we make sure that each a part of the fish serves a goal. The meat is processed for culinary use, providing a fragile and nutritious protein supply. Its pores and skin and cartilage are edible and valued for his or her distinctive texture and dietary advantages, whereas its head is a wonderful supply of collagen. This holistic method ensures minimal waste and highlights our dedication to sustainability and accountable aquaculture.
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