Caviar FAQ's and Serving Information

History - For centuries, caviar has been regarded as one of the greatest delicacies - the ultimate luxury in gourmet food. Genuine caviar is the roe of freshly caught female sturgeon. It was enjoyed by the early Persians and Greeks and also found on many menus of Imperial Rome.

Although there are still some 20 varieties of sturgeon worldwide, 90% of the world's present production of caviar comes from just three of these - Beluga, Oscietra and Sevruga - all natives of the Caspian Sea. Caviar is, therefore, predominantly of Russian or Iranian origin.

Beluga Caviar - Beluga, the largest sturgeon, and simultaneously the only predator in the family, can measure up to four meters in length and weigh up to 1000 kg. The beluga is remarkably strong, vigorous, large-mouthed, and perpetually nomadic, stubbornly following shoals of whitefish on which it preys. Beluga produces the largest eggs which vary in colour from light to dark steely grey. It is so rare that the annual beluga catch hardly exceeds 100 units.

Oscietra Caviar - Oscietra is the medium-sized family member: omnivorous like its brothers, a sea bed prober with an extendable snout under a medium-point nose, equipped to indiscriminately vacuum from plants and small forms of sea life. It can grow to two meters in length and tips the scales at 200 kg. Oscietra caviar, dark grey-brown to golden is stunning. It is the only variety with a unique nut flavour which makes it a rare specialty.

Sevruga Caviar - Sevruga is trim and small and features a pointed snout with an upward tilt. Here the diamond-shaped exoskeletal plates are most distinct. Its maximum length is one and a half meters. Sevruga caviar produces the smallest eggs which are dark grey in colour and popular due to its distinguished flavour.

Alternatives: Farmed White Sturgeon - Farmed White Sturgeon caviar is considered a delicacy comparable to Beluga and Osetra caviar. It is considered to be an environmentally benign alternative to wild caviar from the Caspian Sea. Farmed caviar does not endanger wild fish or destroy habitat.

Caviar Production Methods - When mature, sturgeon are caught as they return to the rivers of their birth to spawn. In factories on the Caspian coast, their roe is quickly extracted, sieve cleaned and lightly salted to become known as 'malossol' caviar, a term used for each of these three types of fish.

How to Serve Caviar - From the moment of capture to the moment of consumption, caviar must be kept chilled, preferably between - 1 to - 2 degrees C but never frozen as this will destry its delicate flavour. Caviar is very perishable therefore after purchase, unopened jars or tins may be kept satisfactorily in a domestic refrigerator for a few weeks (if kept in the coldest part of the fridge) however, once opened, although it could keep for about three days, it is ideally eaten within a few hours after opening.

NB Different types of caviar will have different storage times therefore we would recommend that to fully enjoy its flavours, order only what you need and consume sooner rather than later. How can you wait anyway?!

Caviar and Food - Caviar is the most exquisite of hors d'oeuvre and should be presented rather than just served. Most gourmets would agree that it is best enjoyed alone or on thin, dry toast with a light layer of unsalted butter, blinis (pancakes) and a little creme fraiche or sour cream and accompanied by Champagne (try Domaine Fluteau, Laherte Freres or Bollinger Grande Annee), dry white wine (try Sauvignon Blanc) or ice-cold vodka (try Zubrowka, Stolichnaya or Wyborowa). Caviar has a very delicate flavour and accompaniments should be uncomplicated.

Serving Caviar from a Spoon - There is a certain amount of myth shrouding the serving of caviar. Some would say that it should not be served from a metal spoon however some Caviar is stored in metal containers so this is untrue. However sterling silver spoons can affect the taste of Caviar so this type is to be avoided. If you really want to impress your guests serve your caviar from a Mother of Pearl spoon. Other alternative caviar spoons could be made of glass or bone.

It should be noted that the sale and movement of caviar is strictly limited to within the EU.

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