Frequently asked questions

True caviar is the salted roe (eggs) of the sturgeon. Roe from other fish, such as salmon, is simply called roe. All our caviar is lightly salted using the Malossol method, which literally means "little salt", so you taste the pure flavour of the pearls.

Sturgeon grow very slowly. Depending on the species it takes around 7 to 14 years before the fish produce roe. You can taste that patience and care, and it also explains the price.

Each caviar comes from a different sturgeon species, so the size of the pearls, the colour and the flavour all differ.

• Royal Baerii (Siberian sturgeon, approx. 7 years): fresh, clean and gently briny. The perfect introduction.
• Oscietra (Russian sturgeon, approx. 8 years): nutty, with layers of savoury, sea-kissed flavour.
• Imperial (Amur sturgeon × Kaluga hybrid, 8–10 years): rich and rounded, with warm, toasted notes.
• Royal Kaluga (Kaluga sturgeon, 8–10 years): full-bodied and creamy with a delicate sweetness. Brown to golden.
• Royal Beluga (Beluga sturgeon, approx. 14 years): the crown jewel. Large, soft pearls with a subtle, elegant flavour.

New to caviar? Start with Royal Baerii. If you love a nutty flavour, choose Oscietra. For something creamier and fuller, try Royal Kaluga or Imperial, and for a truly special moment, choose Royal Beluga.

Take the tin out of the fridge about 10 minutes before serving and serve it on ice. Use a spoon made of mother-of-pearl, horn or gold, as silver and steel can affect the taste. Taste it pure first, from the back of your hand or from the spoon: let the pearls rest on your tongue and gently press them against your palate. Classically, caviar is then served on blinis with a little crème fraîche.

For a tasting, allow around 15 to 30 grams per person. Our 30 g tin is perfect for one person, 125 g for 2 to 4 people.

A dry Champagne or ice-cold vodka are the classics. A crisp, dry white wine also pairs beautifully.

Keep the unopened tin in the coldest part of your fridge, between 0 and 4 °C. Do not freeze it, as freezing damages the pearls.

Unopened, caviar keeps until the date on the tin, as long as it is kept chilled. Once opened, it is best enjoyed straight away, or at least within 2 days. Close the lid tightly and keep the tin in the fridge.

We ship across the United Kingdom and Europe. Caviar is packed chilled so it arrives fresh.

Shipping is free on orders over £100. Orders over £150 also receive a complimentary caviar spoon and tin opener.

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Send us a message through our contact page. We are happy to help.