Varieties of Caviar

Sturgeon, a family of fish dating back millions of years, gives us the different types of caviar. Each variety offers a unique taste experience, shaped by its species, environment, and preparation.

Beluga caviar is the most prized of all, known for its large, pearlescent eggs and creamy, buttery flavor. It has a subtle complexity that makes it the choice for special occasions. Osetra, with its golden to dark-brown pearls, delivers a nutty flavor that evolves on the palate, making it a favorite for those seeking a balance of richness and refinement.

Sevruga caviar offers a more intense experience, with smaller eggs and a bold, briny profile. This variety appeals to those who love the ocean's unmistakable flavor. For a sustainable yet luxurious alternative, the Kaluga hybrid has gained popularity. Its earthy, buttery notes and medium to large eggs make it a close cousin to the revered Beluga.

How Caviar is Made

The art of caviar production begins with careful timing. Sturgeon, either raised on farms or occasionally sourced from the wild, are harvested when their roe reaches peak maturity. After extraction, the eggs are rinsed gently to preserve their integrity, then salted with precision—a process known as "malossol." This light salting method enhances flavor without overwhelming the natural qualities of the eggs.

Once prepared, the caviar is meticulously graded based on size, color, and texture before being sealed in tins to maintain freshness. Every step in the process reflects centuries of tradition, refined by modern sustainability practices.

Choosing the Perfect Caviar

For first-time buyers, the world of caviar can seem daunting, but a few guiding principles simplify the journey. High-quality caviar has shiny, unbroken eggs with a firm yet delicate texture. Its aroma should evoke the sea, subtle and inviting.

Flavor is another key consideration. Some prefer the mild and creamy character of Beluga, while others are drawn to the robust salinity of Sevruga. Osetra sits comfortably in the middle, with its complex nutty undertones.

Sustainability is essential when selecting caviar. Farm-raised options from ethical producers ensure the preservation of wild sturgeon populations. Certifications, such as those from the Aquaculture Stewardship Council (ASC), help identify responsible sources.

A Brief History of Caviar

Caviar’s story begins thousands of years ago with the sturgeon, a prehistoric fish revered for its roe. Ancient Persians were among the first to enjoy caviar, believing it had medicinal properties and boosted strength. By the Middle Ages, it had spread to Europe, where Russian czars elevated it to a symbol of luxury and power.

In the 19th century, the U.S. was briefly the world’s largest caviar producer, even serving it in bars as a free snack. Overfishing eventually led to a decline in wild sturgeon populations, paving the way for modern aquaculture. Today, sustainably farmed caviar continues the tradition, making this delicacy accessible while preserving its legacy for future generations.

Serving & Enjoying Caviar

The true elegance of caviar lies in its simplicity. It is best served chilled, traditionally on a bed of crushed ice. Use a non-metallic spoon—mother-of-pearl, glass, or wood are popular choices—to avoid altering the flavor.

Pairings enhance the experience. Champagne or a dry white wine complements the delicate brininess, while vodka offers a more traditional accompaniment. For a touch of indulgence, serve caviar with blinis, crème fraîche, or lightly buttered toast.

For purists, enjoying caviar straight from the tin allows its natural complexity to shine. It’s a ritual as luxurious as it is straightforward.

Sustainability

Modern aquaculture has revolutionized the caviar industry, making it possible to enjoy this delicacy without compromising wild sturgeon populations. Farms across the globe now produce exceptional caviar, combining traditional techniques with eco-friendly practices.

At SurMer, we prioritize partnerships with sustainable producers who respect the delicate balance of nature while delivering the highest quality. This approach ensures that future generations can continue to savour caviar responsibly.

Storage & Care

Proper storage is crucial to preserving caviar’s delicate qualities. Keep unopened tins in the coldest part of your fridge, ideally between -2°C and 2°C. Once opened, caviar should be consumed within two to three days. Cover the tin tightly with plastic wrap before sealing to minimise air exposure, which can alter the flavour.

Brands

Petrossian - France

Founded in Paris in 1920, Petrossian is one of the world’s most renowned caviar purveyors, offering a range of sturgeon caviars from top-quality farms.

Caviar Russe - USA

Based in New York, this brand specializes in premium caviar sourced from sustainable farms in the U.S. and Europe.

Imperial Caviar - Iran

Known for producing traditional Persian caviar, they focus on high-quality Beluga, Osetra, and Sevruga varieties.

Prunier - France

A heritage French brand producing sustainable caviar using techniques developed over a century ago.

Amur Caviar - Germany

Recognized for its eco-friendly farming of Kaluga hybrid caviar, this brand balances luxury with sustainability.

Sturia - France

One of France's leading caviar producers, offering fresh, artisanal caviar with a distinct nutty flavour.

Royal Belgian Caviar - Belgium

A sustainable brand producing high-quality Osetra and Siberian sturgeon caviars, prized for their refined taste.

Tsar Nicoulai - USA

Based in California, this eco-conscious brand is known for its sustainable farming practices and farm-to-table approach.

Nacarii - Spain

Produced in the pristine waters of the Pyrenees, this caviar is known for its pure, fresh taste and European elegance.

Giaveri Caviar - Italy

Italian artisans known for their premium sturgeon caviar varieties, combining tradition with modern farming.

Caviar House & Prunier - Switzerland

A luxury brand offering exceptional quality caviar, often seen in exclusive dining establishments and duty-free shops.

Kaluga Queen - China

Globally acclaimed for its Kaluga hybrid caviar, it is often served in Michelin-starred restaurants around the world.

Discover Our Caviar Collection

Whether you’re new to caviar or a seasoned connoisseur, our selection offers something for every palate. Our focus is on two brands. One French and one Swiss.

Caviar d'Aquitaine Akitania Réserve

A premium caviar produced in the Aquitaine region of France, an area celebrated for its pristine waters and sustainable sturgeon farming practices. The name “Akitania Réserve” reflects the high quality of the caviar, which is sourced primarily from Siberian or Russian sturgeons raised in local aquaculture facilities. This caviar is known for its smooth texture, nutty undertones, and delicate salinity, making it a favourite among connoisseurs and chefs alike. The meticulous farming and preparation process ensures a fresh and refined flavour profile.

Taste - This caviar delivers a rich and balanced flavour profile. Its initial taste is buttery and smooth, followed by subtle nutty and earthy undertones. There's a delicate salinity that enhances its natural flavors without being overpowering. The lingering finish is clean and slightly creamy, making it both luxurious and approachable.

Look - The eggs are medium to large in size, with a uniform, glossy appearance. The colour ranges from deep gray to golden brown, depending on the sturgeon species and individual batch. Their translucence and sheen highlight their freshness and quality.

Smell - Caviar d'Aquitaine has a light and refined aroma. It evokes the freshness of the sea without being overly fishy or briny. The scent is clean and subtle, a hallmark of well-cured, high-quality caviar. This caviar is a great choice for those seeking a luxurious yet mild introduction to the world of caviar. It pairs beautifully with classic accompaniments like blinis and crème fraîche or stands alone for purists to enjoy its nuanced profile.

Oona Caviar

Crafted in Tropenhaus Frutigen. This brand stands out for its innovative and sustainable approach, using Alpine spring water to raise Siberian sturgeon. Their caviar is highly regarded for its pure taste and eco-conscious production methods, perfectly suited to Switzerland's reputation for precision and quality. Switzerland may not have the long-standing history of caviar production like Russia or Iran, but it has carved out a niche in the sustainable luxury market.

Taste - Oona Caviar offers a refined, fresh flavour profile with a perfect balance of creaminess and umami. The initial notes are delicate and buttery, giving way to a gentle, nutty richness. It finishes with a subtle hint of minerality, reflective of the pristine Alpine spring water in which the sturgeon are raised. The flavour is clean and smooth, appealing to both caviar aficionados and beginners.

Look - The eggs are medium-sized, with a consistent, glossy sheen that speaks to their exceptional freshness. Their colour typically ranges from light gray to deep charcoal, depending on the specific batch. The uniformity of the eggs enhances their visual appeal, making them ideal for luxurious presentations.

Smell - Oona Caviar has a fresh, subtle aroma reminiscent of the sea. The scent is delicate and inviting, free from any overpowering fishiness. Its clean smell reflects the pure and sustainable farming methods used in its production.

Explore Our Caviar Selection