Established back in 1954, Bajcshal is a widely recognised name among those who live in Hungary, but many visitors may also already be familiar with the brand thanks its various fish shops spread around the northwestern side of the country, from the capital, Budapest, to the town of Mosonmagyaróvár on the northwestern border, as well as Siófok, on the southern shore of popular tourist destination Lake Balaton.
The Bajcshal production plant itself sits just 1.5 hours' drive away from Budapest and has grown from humble beginnings to become one of Hungary's foremost producers of caviar. Originally focusing on the farming of sturgeon and other freshwater fish species, it was the production of the sturgeons' roe that really accelerated Bajcshal's rise to fame within the Hungarian gastronomic scene and further afield.
One of the key principles of the company is its commitment to working sustainably – an ethos that was established right from the start. Managing Director Gábor Szilágyi explains:
"Our company was founded more than 70 years ago by fishermen who prized natural methods. One of the most important things about the company is that we use and protect natural waters. With this approach, we can produce even more flavourful and appetising foods for our customers. It has become a priority for production processes to be closer to nature and incorporate circular economy principles, and the cleanest waters in Hungary can be found here on this little island in the Danube, Szigetköz. We’ve also given priority to green energy on our site."
Farming has changed a lot in the 70 years that the company has been in business, with technological developments including the introduction of mass production and forced growth methods into the industry, but not here at Bajcshal. The founders stuck to their roots, maintaining their more traditional practices and mimicking natural conditions to keep standards high, while also introducing environmentally-friendly advancements where appropriate, such as in the use of solar energy, water conservation methods and waste minimisation.
Sturgeon, widely known for its roe, is the primary species farmed at the facility. These fish are carefully bred and raised in controlled environments to ensure optimal growing conditions and thus guarantee quality. Hormones, growth enhancers and drugs are completely out of the question; here, the fish that are used to produce caviar are well cared for and will be part of the farm for 10-15 years.
Gábor continued: "The different kinds of sturgeon have varying reproductive lives. The one with the shortest time is the sterlet. It depends on the case, but their reproductive lives last about 3 to 5 years – and they provide us with some truly excellent caviar. The next one is the Siberian sturgeon. Their reproductive lives will be about 5 to 8 years, and their eggs will measure 2.5mm. For Russian sturgeon, it’s 8 to 12 years, while Beluga sturgeon have between 15 and 20 years of reproductive life."
While caviar in general is known for its delicacy and rich flavour, there are many different types available and, here at Bajcshal, each one in their range has its own distinctive texture and taste:
"Each type of fish has its own unique traits. Although sterlet caviar is small and fine, it has a very tasty and unique flavour profile, so it’s very popular. Caviar from Siberian Sturgeon is for people who like fishy flavours. Osetra caviar – that is, Russian sturgeon caviar – has the best flavour. We get a sort of creamy, walnut, chestnut flavour profile from it."
It's not all just about caviar here though. As well as sturgeon meat – which is valued for its delicate texture and flavour – Bajcshal also produces a variety of other freshwater fish options, including salmon and catfish, along with fish products such as stocks and soups. You'll find these lining the shelves of their outlets and other gourmet shops, as well as on the menus of many Michelin-recommended restaurants in the area, including at Chef Sooky Gabor's restaurant, Tati, in Budapest.
All Images Supplied by Bajcshal
