FAQS

How will my order be delivered?

We offer a range of delivery options, including same day if there is an urgent need. These are itemised on the order page and more details can be found on the Delivery page. For special requests, such as "same day", please phone the office on 01453 845200.

You will receive automated emails, with the DPD tracking details, on the day of despatch. You will receive delivery updates from DPD on the day of delivery providing you with a 1 hour time slot for delivery.

What should I do when my order arrives?

Please unpack all caviars and smoked salmon orders and place in the fridge.

How long can I keep caviar in the fridge?

Caviar can be kept in a domestic fridge for 3-4 weeks with no loss of quality. It should be stored in the back of the fridge where it is coldest and will not be subject to temperature changes. If, for some strange reason, it is left in the fridge for longer than that, it is very unlikely to go "off" (please check the Best Before date) but it may be a little "flat" and not as good as it should be.

We store the caviar in specialist fridges which run at -2C.

How do I open the caviar tin?

Insert a flat metal item between the edge of the lid and the ridge in the tin. Then twist. This should break the vacuum seal. Suitable items are a wide, flat screwdriver, the end of a teaspoon if square or even a coin. Best of all is to have a special caviar key, which you can find on our website.

How long does caviar last for once opened?

Once the tin is opened and the caviar is exposed to the air, the oxidisation process begins. Initially, this can be beneficial. Rather like letting a fine wine "breath", so exposing caviar to air can enhance the flavour and it can taste very different some hours after opening. However, this beneficial phase does not last very long. Soon, the eggs will begin to dry out and harden and become crunchy. Not nice. If there is any left after the initial serving, do continue to refrigerate and consume within 48 hours.

How much caviar do I need?

Lots! We would recommend 30-50g per person if it is to be served as a starter with blinis, toast or another companion. If there is to be no other course, anything up to 125g per person.

How much caviar should I order for canapes?

We work on 5g per canape, so a 125g tin should do c25 canapes.

How should I serve caviar?

The traditional way is with blinis, sour cream, finely chopped onion and chopped boiled eggs. Personally, I would avoid the onion, but perhaps use chopped chives or the green bits of spring onions. The flavour is not so strong. Ideally, all you want with caviar is more caviar! Quails eggs go well and potatoes are another traditional accompaniment, either baked or boiled new potatoes. I do like it on lightly toasted sourdough with a good slab of butter.

Caviar should be served chilled, ideally sitting on ice. This is not to stop it going off, but to ensure that it tastes as it should. Caviar at room temperature does not taste very nice. You will find specialist caviar bowls on our website.

Caviar should not be served with metal implements. Metal reacts with the salty caviar and makes it taste peculiar. (The metal tins have a plastic veneer to make them suitable for storing caviar.) Traditional materials are Mother of Pearl and Horn. Wood or even plastic can be used. Anything but metal! Suitable spoons can be found on our website.

What should I drink with caviar?

Chilled Vodka is the traditional pairing and does do a very good job of clearing the palate. I prefer a potato based vodka. Some like champagne, and it does have a nice ring to it. A good, clean, dry white wine can also go well. 

What is the difference between the varieties?

There is quite a difference between caviars from different species and then there are hybrid fish, which can be found in some farms. The difference lies in egg size, colour, consistency and flavour. As a general rule of thumb, the larger, lighter and tastier the egg, the more expensive it will be. Caviar from the same species can vary considerably from farm to farm. There is variety between fish on individual farms but this tends to be much less, unless they are buying in stock from a variety of sources.

We select our caviars on a quality/price ratio, to try and ensure that our customers receive the best caviar for the money. We are not interested in caviar at silly prices, nor do we source caviar purely on the basis of price. In the world of good caviar, there is no right or wrong, similar to the world of claret. Some people will prefer one variety, and others another.

Our best selling caviars, which we have sold for years, are Oscietra, House Selection and Royal Beluga.

How do I best open a caviar tin?

The tins are all vacuum sealed and the lid needs to be prised off in order to break the vacuum seal. (If it comes away in your hand the seal will have already been broken and the tin should be discarded and a refund sought. This is very unusual but tins can get damaged in transit about once every 5 years.) A metal object should be placed in the depression below the lid and twisted to break the seal.

Sometimes this can be a bit tricky. Hence, I use a purpose designed caviar key, which are available on the website.

Can I get caviar from wild fish?

The export of caviar sourced from wild fish was banned in 2009 when sturgeon and their products were included in the Convention of International Trade in Endangered Species (CITES). Due to the normal man-made pressures of over fishing, pollution and industrialisation, sturgeon had become endangered in the wild. Fortunately, sturgeon farming was already well underway and has come on in leaps and bounds since 2009. All caviar on sale in the UK should be from farms and be identified by its own CITES number.

Does all caviar come from Russia?

No. Russia and Iran are traditionally thought of as the main origins of caviar. This is no longer the case. Russia is (was) an importer as it has a large domestic market. Iran does export but the processing is state controlled and often subject to sanctions. There are now sturgeon farms across the world, including places such as Uruguay, South Korea and UAE. China is a major producer.

Caspian Caviar was founded in 2000 and originally sourced all its caviar from the Caspian Sea. Today we source our caviars entirely from Europe.