The Tasting Notes: London has no shortage of places to buy caviar, but choosing your first tin doesn't need to be complicated. Start mild, buy the right amount and store it properly, and you'll get a proper introduction to caviar rather than an overwhelming one.
Caviar has a reputation for being complicated before anyone's even opened a tin.
At London Caviar Company, the goal has always been to strip out that complication rather than lean into it. There's no single correct way in, but there is a sensible one, and it starts with knowing what you're actually choosing between.
This guide walks through the varieties on offer, what to look for when you buy, and how to serve and store your first tin properly.
What are the different types of caviar?
London Caviar's range covers four varieties, each with a distinct character.
-
Baerii comes from Siberian sturgeon and is the most approachable variety, delicate, buttery and lightly briny. It's the natural starting point for anyone new to caviar.
-
Oscietra comes from Russian sturgeon and has a nuttier, creamier flavour with a longer finish. It's a natural step up once you know you like caviar.
-
Royal Imperial has golden-hued pearls and a briny, buttery character that closely mirrors premium Caspian caviar, without the price tag that usually comes with it.
-
Beluga sits at the top of the range. It has the largest pearls of any variety, a rich, velvety texture and a complex, buttery flavour. It's the one most people picture when they think of caviar, and it's worth working up to rather than starting with.
None of these is objectively better. They're just different points on the same spectrum.
Which variety should I start with?
If you're buying your first tin, start with Baerii. It's the most affordable variety in the range and the easiest to enjoy straight away, without the intensity that can catch newcomers off guard.
If you'd rather compare varieties before committing to a full tin, the Caviar Tasting Selection gives you three 30g portions in one purchase. It’s a useful way to work out what you like before buying more.
When you do serve more than one variety at once, work from mildest to most intense: Baerii, then Royal Imperial, then Oscietra, then Beluga. Use a separate spoon for each so the flavours don't bleed into one another. Full serving and pairing detail lives on our caviar FAQs page if you want to go deeper.
How much caviar should I buy?
A good rule of thumb is 30g per person if caviar is the centrepiece of a starter, less if it's one of several canapés on offer. That's roughly a heaped teaspoon per guest, taken in small amounts rather than one large scoop.
For a first purchase, a 30g or 50g tin is normally plenty to find out whether a variety suits you, without committing to a larger size before you're sure.
What should I look for when I'm buying?
A few things are worth checking before you buy, wherever you buy from.
Sourcing matters
Look for suppliers who can show real sustainability credentials rather than just using the word as decoration. London Caviar holds Friend of the Sea certification (FOS-148/21), which means the farms are independently checked against conservation and welfare standards rather than self-declared.
Freshness matters too
Check how a tin has been stored and shipped, since temperature control affects both flavour and texture. And don't be put off by colour variation between varieties. Colour is a feature of the sturgeon species, not a sign of quality one way or the other.
How should I serve my first tin?
Serve caviar chilled, ideally in its tin sitting over crushed ice. Always use a mother of pearl, bone or glass spoon rather than metal, which reacts with the roe and leaves a faint metallic taste.
Keep the classic accompaniments simple: blinis or toast points, crème fraîche, and finely chopped egg white and yolk served separately so guests can build their own. Avoid strong flavours like garlic or heavily seasoned crackers, which will fight the caviar rather than complement it.
What should I drink with it?
Baerii pairs naturally with a crisp white wine or a glass of chilled champagne, both light enough to let its delicate flavour come through. Oscietra suits a rosé champagne or a dry white with a bit more weight behind it.
Royal Imperial works well with a dry champagne or a smooth vodka, and it also holds its own alongside scallops or a good lobster risotto. Beluga is at its best with vodka or a more robust champagne, alongside oysters or a simply poached egg.
How do I store it once it arrives?
Keep your tin in the coldest part of the fridge, away from the door where the temperature fluctuates most. Once it's open, plan to finish it within 48 hours for the best flavour and texture.
If you'd like the full detail on temperature, placement and handling, our storage guide covers it properly.
Start your caviar journey with confidence
Buying your first tin of caviar doesn't need to be intimidating. Once you know which variety suits a beginner, how much to buy and how to look after it, the rest is just enjoying it.
When you're ready to buy, you can buy caviar online directly, or take a moment to compare the full caviar varieties range first if you're still deciding which one to try.
London Caviar Company is based in London and has been making sustainably sourced caviar properly accessible since 2021. Every tin carries Friend of the Sea certification, and the brand holds a 4-star Trustpilot rating across 195+ reviews.
Not sure which variety is right for you? Get in touch and the team will help you choose.