What are the main types of caviar to buy?

“Beluga delivers large, delicate pearls with a buttery, almost creamy finish. Osciètre offers medium-sized eggs with nutty, complex flavours, while Baerii presents smaller pearls with a clean, fresh taste. Each has its own character, and none is objectively better than another. Your preference depends entirely on what you enjoy eating; it’s rather like asking whether Champagne is better than Burgundy.”

What should you consider before buying?

“Freshness: caviar is highly perishable and should never hang around on shelves for too long. Fresh caviar should have a pleasant pop when you press the eggs gently against your palate, and the pearls should be firm yet yielding, never mushy or broken. When you open a tin, the eggs should appear glossy and separate easily rather than clumping together.”

Is there anything else?

“Consider the source and sustainability. Quality farms in France, Italy, and China now produce exceptional caviar that rivals historical wild specimens, with pristine water conditions and sturgeon allowed to mature naturally for seven to 15 years before harvest.”

How does the grading system work?

“We sell Grade 1 or Imperial grade, representing the finest selection, with perfectly formed eggs and optimal taste. Grade 2, usually used in restaurants, offers excellent quality at a more accessible price point. The eggs might be slightly smaller or less uniform, yet the flavour remains exceptional. The grading system exists to help you match quality with budget rather than suggesting that lower grades taste inferior.”

Should you try before you buy – or should you instead purchase online with confidence?

“Both work beautifully when you’re dealing with reputable suppliers. The key is choosing those who provide detailed information about origin, grading, and storage recommendations. Any reluctance to share details about the sturgeon’s age, the farm’s location, and the harvesting process should raise concerns about the product’s provenance. But if you get the opportunity to taste in person, take it. There’s something rather extraordinary about discovering your preferences with expert guidance.”

Is the most expensive the best to buy?

“No – and this is where things get interesting. The price reflects rarity, demand, and production costs, rather than pure quality. A tin of golden Osciètre might cost considerably more than black Beluga, purely because of the rarity of that particular shade, as it comes from older sturgeon and appears less frequently. Almas caviar from albino Beluga sturgeon can cost thousands per tin and is coveted by many, yet plenty of experts prefer the more complex flavours of aged Osciètre at a fraction of the price.”

Now for the best bit. What’s the best way to taste?

“Place a small amount on the back of your hand between your thumb and forefinger: it warms the caviar slightly with your body heat, releasing the full complexity of flavours while avoiding interference from serving implements. Take your time, letting those pearls rest on your tongue for a moment before gently pressing them against your palate. They should burst with a pleasant pop, releasing their flavour gradually rather than all at once. The taste should linger, evolving as you savour it.”

What if you’re tasting multiple varieties?

“Cleanse your palate between samples with a sip of Champagne or chilled vodka. Some purists use water or a bite of bread, though frankly, life’s too short not to enjoy Champagne with your caviar!”

Any final advice?

“Never rush. It’s meant to be a moment of pure pleasure where you focus entirely on the sensory experience. Close your eyes if you like; nobody will judge you for being wholly absorbed in the moment.”

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What’s the best way to store caviar?

“Store unopened caviar in the coldest part of your fridge at minus two to two degrees Celsius – but without actually freezing it, as this destroys the delicate texture and structure of the eggs. Once opened, consume within two days for optimal flavour. Close the tin tightly: the eggs deteriorate quickly once exposed to air, losing their firmness as the flavour wanes.”

How much should you buy at once?

“Buy smaller quantities more frequently rather than a large tin. This ensures you’re eating caviar at its absolute best. Fresh caviar is an entirely different experience from caviar that’s been languishing in your fridge for a fortnight. Purchase it as close to when you want to eat it as possible – most reputable suppliers deliver within 24 hours.”

What’s the best way to serve caviar?

“Traditional service uses mother-of-pearl or horn, to avoid metallic interference. Metal spoons can impart an unpleasant taste, so it’s one of the few rules worth following religiously. Open the tin 30 minutes before eating to let it breathe, then serve chilled in its tin, nestled in ice, alongside blinis, crème fraîche, or lightly buttered toast points.”

Are there any no-nos for serving?

“Never buy caviar without CITES certification, regardless of how good the price. You’re either supporting illegal fishing or purchasing a substandard product. If the deal looks too good to be true, it definitely is. And don’t save caviar for some mythical perfect occasion. Life is uncertain. Eat the good caviar now, while you can enjoy it!”

Is it ever a good idea to cook with caviar?

“It’s considered a crime against luxury, as heat destroys the delicate texture and subtle flavours you’ve paid for. They turn into rubbery disappointments, losing everything that makes them special. However, there are exceptions where gentle heat works. A tiny spoon on warm scrambled eggs or a baked potato allows the residual heat to soften the pearls without cooking them.”

Is there a better type to warm up?

“If you’re going to cook with fish roe, use less expensive varieties like salmon or trout. Save the proper sturgeon caviar for eating as nature intended: cold, fresh, and utterly glorious in its simplicity.”

Finally, what is the best drink to accompany caviar?

“Champagne or vodka. Champagne’s acidity complements the richness of caviar and cleanses your palate, while vodka’s clean and neutral flavour allows the caviar to shine. Temperature matters enormously. Everything should be chilled: keep it all beautifully cold, sip slowly, and savour the interplay between drink and caviar. This is a luxury that rewards patience and attention.”

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