AJ Lim Brings Farmed Caviar from Malaysia to the Global Market With T’Lur Caviar

T’Lur Caviar is not just any premium caviar. Based in Malaysia, the company has achieved what many thought was impossible: farming cold-water sturgeon in a tropical climate and producing high-quality caviar that meets global standards. At the centre of this quiet revolution is AJ Lim, founder and managing director of T’Lur Caviar, a company known for producing the world’s first tropical caviar with a distinctly local approach and sustainability in mind. LUXUO speaks to Lim about how T’Lur Caviar overcame biological and environmental challenges to develop a premium product that competes on the global stage.

Founded in 2009, T’Lur Caviar has spent more than a decade investing in aquaculture research, adapting international best practices and developing sustainable systems to bring a rare product to market. As global demand for farmed caviar rises following the ban on wild caviar, T’Lur Caviar is positioning itself as a serious player in the premium food space, offering a fully traceable, eco-conscious alternative from Southeast Asia.

T’Lur Caviar is proudly produced in Malaysia. Could you share more about the story behind its origins and what makes it unique?

It all started with my passion for aquaculture. I first tasted caviar during a trip to Russia in my younger days, and the experience left a lasting impression on me. The texture, the flavour—it was unlike anything I had ever had. But sturgeon isn’t native to Malaysia, and caviar certainly wasn’t something you could easily find here. That changed when I heard about a sturgeon farming initiative looking for investors. The idea immediately sparked something in me, as the sturgeon farming journey began toward the end of 2009.

One of the biggest challenges in establishing a sturgeon farm in the tropics was adapting the species to an entirely different climate. Sturgeon are ancient cold-water fish that typically hibernate during winter, making them naturally unsuited to warmer environments. From stabilizing water temperatures to formulating the right feed, every step involved a steep learning curve. It was uncharted territory for everyone involved, and it took years of dedicated research and development before the efforts began to show meaningful results.

I consulted with foreign experts, and they told me that just getting the sturgeons to survive in Malaysia’s weather was already a significant achievement. However, we were told not to hold our hopes high for caviar. So, it was a real surprise when, during one of the inspections, we discovered caviar inside a sturgeon. We decided to give the fish more time to grow, and in 2019, we launched T’LUR Caviar.

Following the global ban on wild caviar, the market has shifted entirely to farmed alternatives. Could you share how many farmed varieties are currently available and which one T’Lur focuses on?

All over the world, most commonly farmed caviar available on the market today, ranked from the lowest to highest grade. Hackleback caviar is often considered the entry-level option, widely available and affordable overseas. Next is White Sturgeon caviar, followed by Siberian Sturgeon caviar. Kaluga Hybrid caviar is increasing in demand, offering a luxurious experience at a more accessible level than its pure counterpart. Alongside Sevruga, Amur caviar comes next, and above them stands Oscietra caviar, prized for its refined flavour. Near the top is pure Kaluga caviar and at the highest grade is Beluga caviar, the most exclusive and limited of all, coming from the largest species among all sturgeon.

At T’LUR, we only have some of the species mentioned above, and they are supplied seasonally. In the early days, we supplied Siberian, Kaluga Amur, and Amur caviar. Currently, we are supplying Kaluga Amur and Oscietra to allow sufficient time for other species to mature.

How would you describe the tasting profile of the T’Lur Caviar range? What key notes or characteristics should one expect on the palate?

For Kaluga Amur caviar, it has velvety and nutty undertones with a clean, briny finish. Meanwhile, Oscietra caviar has a smooth, lingering buttery finish. Sturgeon caviar has a firm yet delicate texture that gently pops on the palate, delivering a truly delectable experience on the tongue.

What processes are in place at T’Lur Caviar to ensure consistent quality across your range?

Caviar is a sensitive produce that demands strict control starting from processing to storage. It begins with the sturgeon selection process, we choose sturgeon that reaches the right maturity through its weight and roe quality before isolating them accordingly. Followed by a careful harvesting process in a controlled environment. It will then be stored at -2°C to – 0°C and aged for a few weeks to let the caviar absorb the salt before it is sold.

How does T’Lur Caviar ensure sustainability and biodiversity are respected throughout its supply chain?

Our sturgeon farm operates within a fully closed system, completely isolated from the surrounding natural ecosystem. We use cement ponds filled with fresh, running mountain water, preventing any contact with soil or sediment. All waste in the water is carefully filtered before being returned to nearby natural streams, ensuring we preserve the delicate balance of local biodiversity and leave minimal environmental impact.

Our unique farming process eliminates the need for extensive temperature control to keep the water cold. As a result, we significantly reduce our carbon footprint by avoiding the energy consumption typically required to power temperature-regulating equipment.

We are also believers in a “Zero Waste Policy”. Our sturgeons do more than produce caviar — we ensure that every part of the fish serves a purpose. The meat is processed for culinary use, offering a delicate and nutritious protein source. Its skin and cartilage are edible and valued for their unique texture and nutritional benefits, while its head is an excellent source of collagen. This holistic approach ensures minimal waste and highlights our commitment to sustainability and responsible aquaculture.

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