Caviar FAQs

Caviar is the salt-cured eggs (roe) of sturgeon fish from the Acipenseridae family. After harvesting, the eggs are lightly salted in a process called malossol, meaning “little salt”, which preserves them and enhances their flavour. This results in the large, glossy pearls prized for their subtle, refined taste.

Importantly, not all fish eggs can be called caviar. True caviar comes exclusively from sturgeon species. In the UK and most of the world, the term “caviar” is legally restricted to sturgeon eggs.

Caviar refers specifically to salt-cured eggs from sturgeon species. Roe is the generic term for eggs from any fish, including salmon, trout, flying fish (tobiko) and capelin (masago). While roe can be delicious and is widely used in cooking, it is not caviar in the traditional or legal sense.

True caviar commands a premium due to the rarity of sturgeon, the years they take to mature and the refined flavour of their eggs. When shopping, always check the label for the species name. If it doesn’t come from sturgeon, it’s technically roe, even if marketed as caviar.

Not at all. Each variety has a distinct flavour profile shaped by the sturgeon species it comes from. Baerii is mild and delicate with buttery notes. Oscietra is nutty and creamy with a lingering finish. Royal Imperial opens with brine and finishes rich and buttery. Beluga is the most complex, rich, buttery and velvety with nutty undertones.

Our Caviar Tasting Selections are a great way to explore these differences side by side.

• Clear labelling – check for harvest date and sturgeon species
• Sustainable sourcing – look for certified suppliers such as those holding Friend of the Sea accreditation
• Appearance – eggs should be glossy and uniform in colour; avoid caviar with excessive liquid or dull-coloured eggs
• Freshness – caviar should have a clean, fresh scent
• Storage – ensure it has been kept refrigerated during transport and is vacuum-sealed

Absolutely. While blinis and crème fraîche are the classic accompaniments, caviar is a wonderfully versatile ingredient. It can be used to elevate scrambled eggs, avocado toast, pasta, lobster bisque, devilled eggs, smoked salmon tartare, seared scallops and more. It works equally well as a sophisticated garnish or as the star of the dish.

We offer four premium caviar varieties: Baerii, Oscietra, Royal Imperial and Beluga. We also offer a Caviar Tasting Selection (3 × 30g) featuring Oscietra, Baerii and Royal Imperial, which is perfect for exploring the range side by side.

Baerii comes from the Siberian Sturgeon (Acipenser Baerii) and is our most accessible variety. It has medium-sized, dark grey to slate pearls with a delicate, buttery flavour, balancing briny and creamy notes. It’s a wonderful entry point into the world of caviar. Available in 30g, 50g, 125g and 250g.

Oscietra is sourced from the Russian Sturgeon (Acipenser Gueldenstaedtii) and is one of the most prized caviar types in the world. Its amber to deep brown pearls deliver a distinctive nutty, creamy flavour, often described as “walnuts and cream” with a long, lingering finish. Available in 30g, 50g, 125g, 250g, 500g and 1kg.

Royal Imperial comes from select sturgeons that can live up to 65 years and weigh between 80–350+ lbs. Its medium, golden-hued pearls open with a briny note and finish creamy and buttery, closely mimicking the quality of premium Caspian caviar, at a more accessible price. In terms of texture, it sits between Beluga and Baerii (slightly firmer than Beluga but creamier than Baerii) hitting a sweet spot that suits a wide range of palates. Available in 30g, 50g, 125g and 250g. Pairs beautifully with dry champagne, brut rosé or smooth vodka.

Beluga is the most prestigious variety in our range, sourced from the Huso Huso (Beluga Sturgeon). It features the largest pearls of any caviar type (silvery grey in colour) with a rich, buttery, complex flavour and a smooth, velvety texture with nutty undertones. Available in 30g, 50g, 125g and 250g.

We offer two tasting selections:

• Caviar Tasting Selection (trio) – Oscietra, Baerii and Royal Imperial.
• Caviar Tasting Selection with Beluga (quartet) – Beluga, Oscietra, Baerii and Royal Imperial.

Historically, caviar production was associated with overfishing and environmental degradation, which put wild sturgeon populations under serious threat. Many sturgeon species are now endangered as a result.

London Caviar was founded to be part of the solution, working exclusively with farms that use responsible breeding and harvesting techniques that protect sturgeon populations and leave their ecosystems undisturbed. When you buy from us, you’re supporting a more ethical industry, not contributing to the problem.

Our caviar is sourced from sturgeon farms that are staunch advocates of responsible, conservation-focused practices. Our primary source is Thousand Island Lake, a pristine 221-square-mile freshwater lake with crystal-clear waters, roughly the size of Singapore, which produces 30% of the world’s caviar. The sturgeon were originally introduced from the Caspian Sea and have since been cultivated on-site in an environment that closely mimics their natural habitat.

The same source supplies elite airlines including Lufthansa First Class, Cathay Pacific, Emirates and Qatar Airlines and is used by 21 of the 26 three-Michelin-star restaurants in Paris. Chef Alain Ducasse has hailed it as the best caviar in the world.

Yes. Sustainability is at the heart of everything we do. All of our caviar carries the “Friend of the Sea” certification (FOS-148/21) from the World Sustainability Organisation, which we have held since 2021. Our farms strictly adhere to guidelines that prioritise conservation and biodiversity and employ advanced aquaculture technology to minimise environmental impact.

Our sustainable farming practices include:

• Water and energy efficiency – reducing water usage and energy consumption to minimise environmental impact
• Waste reduction – every part of the sturgeon is utilised, not just the roe
• Scientific breeding models – environments that replicate the sturgeon’s natural habitat, ensuring health and quality
• Certified sustainability – Friend of the Sea certification (FOS-148/21) held since 2021

All of our caviar is farmed, not wild-caught. Sustainably farmed caviar is the responsible choice. It protects wild sturgeon populations while ensuring consistent quality, traceability and availability for future generations.

Our Oscietra Caviar is farmed at cold water outdoor farms in Eastern Europe and the PRC (China), chosen for their ideal conditions for producing high-quality sturgeon roe.

Yes. Caviar is a nutrient-dense food, not just a luxury. A 28g serving contains around 75 calories, 7g of protein, 5g of fat and just 1g of carbohydrate, alongside an impressive range of micronutrients. It provides over 236% of the recommended daily intake of vitamin B12, as well as selenium (34% DV), iron (19%), sodium (18%), calcium and vitamins A, D and E.

Caviar is also one of the richest dietary sources of omega-3 fatty acids, with a single 28g serving providing over 800mg of EPA and 1,080mg of DHA, exceeding the recommended daily intake.

• Heart health – omega-3 fatty acids (EPA and DHA) reduce inflammation, lower triglycerides and may decrease the risk of cardiovascular disease
• Brain function – DHA supports cognitive function, memory and attention; adequate levels are associated with improved mood
• Skin health – omega-3s promote hydration and elasticity; vitamins A and E protect against oxidative damage and may help preserve collagen
• Immune support – selenium, zinc and magnesium strengthen the immune system and support thyroid health, wound healing and stress management
• Energy and nervous system – vitamin B12 supports energy production and helps prevent anaemia
• Bone health – calcium and magnesium support strong bones

A 28g serving contains approximately 300mg of sodium, around 13% of the recommended daily limit. Caviar is produced using a lightly salted process called malossol, which keeps sodium levels relatively modest. If you have hypertension or kidney issues, enjoy caviar in moderation and balance it with fresh fruits, vegetables and low-sodium foods.

Absolutely. Enjoyed in modest portions, caviar is an excellent addition to a balanced diet. Some ideas:

• Stir a teaspoon of Baerii into scrambled eggs for a protein and omega-3 rich breakfast
• Top cucumber rounds or blinis with crème fraîche and Oscietra for an elegant, low-calorie appetiser
• Toss linguine with olive oil and a spoonful of Royal Imperial caviar just before serving
• Add a small amount of Beluga to a salad with avocado, citrus and leafy greens for a nutrient-dense meal

Baerii is our recommended starting point. It’s the most affordable variety and has an approachable, delicate flavour, buttery and lightly briny without being overwhelming. Our Caviar Tasting Selections are another excellent option if you’d like to try three varieties at once.

Beluga is the pinnacle of our range, widely regarded as the most prestigious caviar type in the world. Sourced from the Huso Huso (Beluga Sturgeon), it has the largest pearls of any caviar, a rich, buttery, complex flavour and a smooth, velvety texture.

Our Royal Imperial Caviar is specifically noted for closely mimicking the quality of premium Caspian caviar, at a significantly more accessible price. Chef Alain Ducasse has reportedly praised our source as producing the best caviar in the world.

Serve caviar chilled in its tin, placed over crushed ice. Always use mother of pearl, bone, glass or gold spoons. Metal alters the taste. Traditional accompaniments include blinis, crème fraîche, lightly buttered toast points, boiled baby potatoes, quail eggs and chopped egg whites and yolks with red onion and chives. Serve garnishes in separate dishes so guests can customise.

Avoid strong flavours like garlic or heavily seasoned crackers, which can mask the caviar’s subtleties. If serving multiple varieties, arrange from mildest to most intense: Baerii → Royal Imperial → Oscietra → Beluga.

Use separate spoons between varieties to prevent flavours mixing. A typical portion is 30g per person for a starter; take small amounts (roughly half a teaspoon) at a time.

• 30–50g per person when serving caviar on its own
• Approximately 5g per canapé

Chilled champagne and chilled vodka are the classic pairings for almost all caviar varieties. Here are the best matches by variety:

• Baerii – Sauvignon Blanc, Chablis, rosé champagne or sparkling water with lemon
• Oscietra – rosé champagne, Pinot Gris or dry champagne
• Royal Imperial – Chablis, dry champagne, brut rosé or smooth vodka
• Beluga – dry Brut champagne, robust champagne or vodka

For a non-alcoholic option, sparkling mineral water with lemon is an excellent palate cleanser between varieties. Dry sherry and certain sake styles also pair well.

When serving multiple types, pair lighter caviars (Baerii, Oscietra) with rosé champagne and more intense varieties (Beluga, Royal Imperial) with vodka or dry whites.

• Baerii – scrambled eggs, avocado toast, blinis with crème fraîche, cucumber rounds, sushi rolls, soft-boiled quail eggs, lightly buttered toast points
• Oscietra – toasted brioche, crème fraîche, smoked salmon tartare, blinis or served simply on its own
• Royal Imperial – seared scallops, scallop carpaccio, lobster risotto, devilled eggs, pasta, potato rösti, toasted brioche, scrambled eggs, hollandaise, crème fraîche
• Beluga – fresh oysters, poached eggs

• Unopened: all caviar has at least 1 month fridge life when stored correctly
• Once opened: consume within 48 hours

Keep caviar in the coldest part of your fridge, ideally at the back of the bottom shelf, between -2°C and +2°C (28–35°F). Avoid storing it in the fridge door, where temperature fluctuates every time it opens.

Keep caviar away from strong-smelling foods like onions, garlic, seafood or cheese, as it absorbs odours easily.

Leave it in its original vacuum-sealed packaging until you’re ready to serve and never transfer it to a different container unnecessarily. Once opened, press a layer of plastic wrap against the surface to reduce air exposure and consume within 48 hours. Never freeze caviar, it damages the egg structure and results in a mushy texture.

Rather than chewing, place a small amount of caviar on your tongue and press it gently against the roof of your mouth. This allows the eggs to pop and release their full flavour gradually. Start by tasting a small spoonful on its own before adding any accompaniments; this lets you appreciate the natural characteristics of the eggs. A squeeze of lemon will brighten the brininess; crème fraîche adds richness. A traditional connoisseur’s technique is to place a small amount on the back of your hand between your thumb and forefinger, allow it to warm slightly, smell the aroma, then taste, eliminating any interference from utensils.

We do not recommend freezing caviar, as it can significantly alter the texture and flavour of the pearls.

Product images on our website are for illustration purposes only. Sizes and the exact appearance of the product may vary from images shown.

Yes. We offer curated gift sets for birthdays, anniversaries and festive celebrations. Our gift sets include:

• Caviar Gift Set with Beluga – includes a glass caviar bowl, a tin of Beluga Caviar and a mother of pearl spoon.
• Caviar Gift Set with Oscietra – includes a glass caviar bowl, a tin of Oscietra Caviar and a mother of pearl spoon.
• LSA Handmade Caviar Set – a beautiful two-piece mouth-blown glass serving set, perfect as a standalone gift for a caviar lover.

We also offer standalone gift cards from £10 to £1,000 for those who prefer to let the recipient choose.

Yes. We offer London Caviar Company Gift Cards in nine denominations: £10, £25, £50, £100, £150, £200, £250, £500 and £1,000. Gift cards can be sent directly to the recipient as a gift, making them the perfect option if you’re not sure which caviar variety to choose.

Our Caviar Gift Sets are a wonderful place to start, all of which include glass caviar bowls, caviar and a mother of pearl spoon.

Our Caviar Tasting Selection (3 × 30g) is a wonderful introduction for someone new to caviar. For a more indulgent gift, a tin of Beluga would make a truly memorable present. You can also add a Caviar Tin Opener, Mother of Pearl Spoon or LSA Handmade Caviar Set to complete the experience. If you’re unsure, a Gift Card lets them choose for themselves.

Yes. We sell a range of accessories to complete your caviar experience:

• Caviar Tin Opener – a precision-crafted, ergonomic opener designed specifically for caviar tins, ensuring a clean cut that preserves the integrity of the pearls.
• Mother of Pearl Spoon – a luxurious spoon crafted for elegance and functionality, ideal for preserving the delicate flavour of your caviar. A must-have for any gourmet connoisseur.
• LSA Handmade Caviar Set – a beautiful two-piece mouth-blown glass set for serving and chilling caviar. Features a shallow caviar dish with a wide flat rim that suspends over a curved ice chamber below. 14cm diameter, 12.5cm height. Handwash only.

Metal spoons react with caviar and alter its taste. A mother of pearl spoon is the traditional and correct way to serve caviar. It’s non-reactive, preserving the delicate, nuanced flavour of the pearls exactly as intended. We sell our own Mother of Pearl style spoon, available on our website.

While not essential, our Caviar Tin Opener makes opening your tin effortless and clean, without risking damage to the delicate pearls. It’s a small but worthwhile addition to any caviar experience.

For everything related to placing an order, UK delivery, packaging, returns and contacting us, head over to our General FAQs page. You’ll find answers on:

• How to place an order
• Delivery costs, timings and pre-weekend cut-offs
• How your caviar is packaged for safe transit
• Our returns and refunds policy
• How to get in touch with our customer service team

Alternatively, you can contact us directly and we’ll be happy to help.