Guide Caviar

1- What is Caviar ?

Caviar is made from sturgeon eggs that are unfertilised, sieved, washed, salted and tinned.

It is then kept cold (between -3°C and 3°C)and matured in tins without any external intervention.

Pasteurised and frozen caviar does exist. Such treament must be mentioned on the label of these types of caviar.Our caviar has not undergone any of these treatments.

We offer caviar from Baerii sturgeon- called Aquitaine Caviar- and Gueldenstaedtii sturgeon called Oscietra Caviar.

These sturgeons are born and farmed in the Aquitaine region, and our caviar is also produced in this region.

2- What does caviar taste like ? Is it strong and very salty ?

Caviar’s taste depends on various parameters : sturgeon species, level and type of salting, length of maturation, the fish farmer’s and caviar producer’s expertise, etc.

Baerii caviar has a dominant note of almond when young and hazelnut when matured.

Oscietra caviar tastes of cashewnuts.

The core taste of quality caviar should be creamy and have an iodine finish.

In order to ensure optimal expression of its flavours, we produce a « malossol caviar » -i .e. with low salt content. This low salting is possible thanks to commercialisation direct from the producer and strict compliance with the cold chain.

Wild Russian or Iranian caviar was much saltier ans stronger since it took longer to ship and was done so in less secure conditions.

3 -Is this caviar farmed or wild ?

Only farmed caviar is allowed in France and the world over.

Sturgeons, victims of over-fishing and pollution, have been identified as endangered species and their fishing is prohibited.

Breeding in fish farms enables us to stricly monitor the water and protect fish from river pollution. Aquitaine caviar is one of the best in the world thanks to its expert producers and the water quality of the region.

4- Why is caviar expensive ?

Sturgeon farming and caviar production involves a great deal of skilled labor.

·      It takes 7 years for females to reach maturity .

·      Males can only be distinguished from females after two years, via individual ultrasound scan.

·      The water should be extremely pure and closely monitored.

·      The feeding of the fish (without PAPs* or GMOs) is very technical.

·      They have a lot of space to grow in peace.

All farming and production processes are done by hand.

*Processed Animal Proteins

5- How should caviar be served ?

·      On its own, eaten with a spoon : The tin is simply placed on a bed of ice. There is no need to mix the caviar or take it out of the fridge in advance.

·      With accompaniments : Ratte potatoe, blinis, crème fraîche, hard-or soft-boiled eggs, etc. Always ensure the accompaniment is not too sweet.

·      In cuisine : It can be used as a condiment : with fish and crustacean-based dishes - such as langoustines, scallops or oysters –or with beef tartare for a ‘surf-and-turf’ pairing.

Helpful tips:

·      Do not use metal spoons for tasting as these oxidise the caviar. Plastic, mother-of-pearl or porcelain are preferable.

·      Make sure your preparations are not too hot since this would risk ‘cooking’ the caviar, which should be added at the last minute.


All our perishable goods are packed in ice and isothermic bags, preserving the freshness of your products through transit and delivery.

Refrigerated transportation

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