Historically, wild sturgeon were caught in abundance in the estuaries of the Aquitaine basin (Garonne, Dordogne and Adour). In the early 20th century, caviar production began in the region with the arrival of Russians who taught local fishermen the art of preparing caviar. Production took off after the Second World War. Since the ban on fishing and marketing wild caviar in the 2000s, in order to preserve the resource, only farmed caviar is marketed.

Picking and processing are carried out on the same site, continuously over a short period of time, to ensure the sanitary quality and freshness of the caviar. Salting is an essential skill for producers in the area, and must not exceed a certain level of incorporation, as the reputation of "Caviar d'Aquitaine" also comes from its less pronounced salty notes than those of other caviars. All these practices combine to produce a product that meets the organoleptic criteria specific to "Caviar d'Aquitaine". This consistently high quality over time has rapidly won the confidence of consumers and established the reputation of "Caviar d'Aquitaine" on a lasting basis.