All about caviar

Only the roe of the sturgeon, a prehistoric fish that first appeared 200 million years ago, can be bestowed the honour of being true caviar.

Here are a few tips to help you make your choice:

Quality is complex
Caviar is generally graded by rarity, flavour, and the size and texture of the beads. Mild flavours and large, firm beads are reliable indicators of quality. However, the species of sturgeon, breeding environment, and processing techniques also contribute to the composition of the final flavour.

Taste is personal
Like other delicacies prized for their nuanced complexity, caviar is an acquired taste. We recommend that first-time enthusiasts begin their caviar appreciation journey with our classic range, which is priced for easy enjoyment. Once you have found your flavour profile — preferred saltiness and butteriness levels, depth of flavour and texture — you may savour our rarer roes with confidence and discernment.

Less is not more
Caviar cannot be fully appreciated in nibbles. As its full flavour is only revealed when there are enough beads to roll on your tongue, we recommend half a teaspoon of caviar — about five grammes — per tasting.