The film of the Attilus farm at Jessen has been on this site since 2024, and public on YouTube since Monday 28 September 2026: from the tanks to the tin.
The film: ATTILUS Fishery, on the Attilus YouTube channel.
Music carries most of it, so here is what each part shows.
What the film shows
It opens on landscape: an old town in low sun, wind turbines over flat fields, a lake at sunset, sturgeon in the water.
At about 40 seconds comes the building: from the air, a long blue hall with a round, glazed entrance, among fields at the edge of an industrial estate; from the ground, a blue wall with the Attilus crest on it.
The hall, with the Attilus crest. From the film.
Inside is a hall of tanks: long rectangular tanks under a steel roof, the water moving in them. A hand works a control panel; a pressure gauge fills the screen.
The hall of tanks. From the film.
Then the processing room. People in white coats, hairnets, masks and blue gloves hold the roe in fine mesh sieves, rinse it under running water, pick it over with tweezers and tip it into round steel sieves set in crushed ice, where it is spread out in rows. The film ends on the tins, one lid reading Royal Siberian, then caviar in two oyster shells, and the crest.
Roe in rows in a round steel sieve, in crushed ice. From the film.
Jessen today
Attilus has raised sturgeon at Jessen, its own farm in Germany, since 2008. Russian and Siberian sturgeon, the fish behind Oscietra and Siberian caviar, are raised there; Kaluga and Amur Fusion come from partner farms that Attilus's own people select from. A sturgeon at Jessen gives her first harvest after seven years and longer, and on the day the caviar goes from water to tin in one morning. The farm draws its water from an aquifer more than 50 metres down.
The tin at the end
The lid at the end of the film is Royal Siberian: fine-grained, earthy and mellow, with a long aftertaste. It is also the caviar of the worked example in How to read the lid, which reads a Siberian code from BAE to the lot.
Royal Siberian and Royal Oscietra are in the shop and tasting room at 92 York Street, Marylebone, and at attiluscaviar.co.uk.
In this piece: Royal Siberian and Royal Oscietra.
Stills: from ATTILUS Fishery.