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Preparation of caviar and fish requires constant attention of a master.
One of the most prominent members of our team is Marina Novichkova. Today, thanks to her talent and high professionalism, the big heart of our production beats. We are proud of such employees and believe that no one will tell about the secrets of our production better than the lady who stood at its origins and went through a long professional journey of 20 years.
— Marina, your production facilities are equipped with powerful modern equipment, why is manual labor still a priority in production?
— It won’t work any other way. Preparation of caviar and fish requires constant attention of a master. We make many decisions on the spot, such as how many times caviar should be washed, finding the best way to process fish, at what temperature it should be smoked, and how long we should salt it. Manual labor is especially needed in caviar production in order to carry out all procedures manually, be it puncturing, washing or pre-packing. The heart of our production is people, not technology, so we managed to preserve the unique taste of all our products for so many years.
— Did you set up a laboratory for such experiments?
— Having our own laboratory allows us to monitor the quality of all our products. We take tests from every batch. Besides, it is convenient to experiment with the laboratory: we can add some seasonings, regulate the salting, and calculate the expiration date. We do all this on our own.
— If many decisions are made in the process, then you can make changes to the recipes?
— We always say that our approach is modern, and our recipes are originally Astrakhan recipes. We have experts working in our production facilities, most of them are native Astrakhan citizens. We remember from childhood what people used to cook on the banks of the Volga River, we know recipes from our mothers and grandmothers. But we can't do without experiments. Of course, there are state standards, and we work in accordance with them, but we can make our specifications to give the products a traditional Astrakhan taste.
Having our own laboratory allows us to monitor the quality of all our products.
We remember from childhood what people used to cook on the banks of the Volga River, we know recipes from our mothers and grandmothers.
We remember from childhood what people used to cook on the banks of the Volga River, we know recipes from our mothers and grandmothers.
— Besides its own laboratory, in 2018 Beluga launched a new production facility. What opportunities does this give the production?
— The opportunities are colossal. The area of the facility is 1.5 square kilometers. The caviar section is “living its own life”; it is assigned its own Euro number. In the main facility, our experts process sturgeon and mainstream fish species. There is also one another important point. Thanks to the new facility, we were able to enter the register of companies exporting caviar and fish products to almost all countries of the near and far abroad.
— Do you keep your “record” statistics? For example, the number of eggs obtained at one time or the largest eggs obtained?
— Yes, we're recording all our production facts. In terms of weight, our record is hard roe of 42 kg, obtained from a beluga weighing 250 kg. The largest eggs were from a beluga, too. They were 4.5 mm.
The heart of our production is people, not technology, so we managed to preserve the unique taste of all our products for so many years.