Discover The Caviar Club
Learn what makes authentic caviar so prized, such as its origins, grades, and the traditions that define true luxury. Discover how this delicacy is crafted and why it continues to captivate connoisseurs around the world.
Indulge in the finest caviar sourced from trusted producers around the world. Whether you prefer the buttery smoothness of Osetra, the bold richness of Beluga, or the delicate pearls of Sevruga, finding authentic caviar has never been easier. Explore curated selections from top-rated purveyors who value freshness, sustainability, and flavor, bringing luxury directly to your table.
Each variety of caviar tells its own story, shaped by the sturgeon species, region, and method of preparation. Beluga, Osetra, and Sevruga are among the most prized, each offering a unique balance of texture, flavor, and luxury.
Caviar producers around the world are redefining luxury through a mix of heritage and innovation. Once centered on the Caspian Sea, premium caviar now comes from sustainable farms in Europe, Asia, and the Americas. Each region raises unique sturgeon species that deliver distinct textures and flavor profiles, shaping the rich variety found in today’s finest caviar.
Elevate every bite with classic accompaniments, from blinis and crème fraîche to champagne and ice-cold vodka. Discover how perfect Pair fine caviar with timeless classics that bring out its best flavor: soft blinis, smooth crème fraîche, crisp champagne, and perfectly chilled vodka. These traditional accompaniments create a balanced, memorable tasting experience that highlights the quality of every pearl. enhance the flavor and experience of fine caviar.
From storage and serving to quality and grading, our FAQ section covers everything you need to know. Get expert answers to help you buy, serve, and enjoy caviar with confidence.
Caviar is salt-cured fish eggs (roe) traditionally sourced from sturgeon. It’s prized for its delicate texture, rich flavor, and association with luxury dining.
True caviar is rare because it comes only from mature sturgeon, which take years to produce roe. The meticulous harvesting, grading, and preservation process also add to its high value.
Caviar is made from the eggs of sturgeon species such as Beluga, Osetra, and Sevruga. The roe is carefully harvested, rinsed, salted, and packed to preserve flavor and freshness.
Caviar originally came from the Caspian and Black Sea regions, but today, premium caviar is also produced in Europe, North America, and Asia through sustainable aquaculture.
Authentic caviar comes exclusively from sturgeon species, while roe from other fish (like salmon or trout) is often labeled as “fish roe” rather than true caviar.
Caviar is best enjoyed chilled, served on blinis or toast points with crème fraîche. It should be eaten with a non-metal spoon to preserve its pure flavor.
Classic pairings include champagne, vodka, blinis, and soft-boiled eggs. The goal is to complement caviar’s briny richness without overpowering it.
Once opened, caviar should be kept refrigerated and consumed within 1–3 days for optimal freshness and flavor.
You can buy premium, sustainably sourced caviar from Imperia Caviar and OMCaviar
The most expensive variety is Almas caviar, harvested from rare Iranian Beluga sturgeon and traditionally packaged in 24-karat gold tins.
Caviar’s flavor varies by type but is generally briny with buttery, nutty, or earthy undertones. The best way to appreciate caviar is to savor it slowly, letting each bead burst on your palate.
Caviar should be kept in the coldest part of your refrigerator (typically the back) and consumed within a few days of opening.
Gently press the eggs against the roof of your mouth with your tongue to enjoy their full flavor. Avoid chewing, as this can break the delicate texture.
Caviar’s price reflects its rarity and the meticulous process required to harvest it. Overfishing has made wild sturgeon populations scarce, and farmed sturgeon take years to mature before their roe can be harvested. Add in strict quality controls and sustainable practices, and it’s easy to see why caviar is considered one of the world’s most luxurious foods.
Caviar is more than just food, it’s an experience. Derived from sturgeon fish, these delicate eggs have been a symbol of luxury for centuries. But what exactly makes caviar so special? Here’s everything you need to know to get started.
Caviar refers specifically to the salt-cured eggs of sturgeon fish, harvested and prepared with great care to ensure the finest texture and flavor. While other fish eggs, like salmon roe or trout roe, are delicious in their own right, true caviar comes exclusively from sturgeon species such as Beluga, Osetra, and Sevruga
Not all caviar is created equal. The type of sturgeon, the region it’s harvested from, and even the curing process all influence the flavor, texture, and price.
Choosing the right caviar can be daunting, but with these tips, you’ll feel like a pro:
Check the Source: High-quality caviar comes from sustainable farms or reputable wild sources. Look for certifications like CITES.
Inspect the Packaging: Caviar should be stored in vacuum-sealed tins to preserve freshness.
Start Small: Try small tins or sample packs to explore different varieties before committing to a larger purchase.
Pro Tip: The label "Malossol" means the caviar is lightly salted, preserving its natural flavor.
Beluga: Known for its large, delicate beads and creamy flavor, Beluga is the pinnacle of caviar luxury.
Osetra: A favorite among connoisseurs, Osetra caviar has a nutty, buttery taste and medium-sized eggs.
Sevruga: Smaller eggs with an intense, briny flavor, ideal for those who love a bold caviar experience.
Kaluga: Often referred to as “River Beluga,” Kaluga caviar offers a similarly rich and creamy profile but is more sustainable.
Caviar is best enjoyed simply to highlight its unique flavor and texture.
Champagne: The effervescence complements the creamy texture of caviar.
Vodka: A traditional pairing that cleanses the palate.
Dry White Wine: Options like Sauvignon Blanc or Chablis balance the briny notes of caviar.
Scrambled Eggs: A simple yet elegant pairing.
Steak Tartare: Add Siberian caviar for a luxurious twist.
Blini with Crème Fraîche: A classic caviar dish that never goes out of style.
It’s important to note that not all fish eggs are considered caviar. While salmon roe (ikura), trout roe, and tobiko are delicious and widely enjoyed, they are technically not caviar. True caviar must come from sturgeon species.
Get notified about new articles
