If we were to imagine a feast of pure luxury, it would likely consist of fountains of champagne, perfectly cooked Wagyu steak, smoked salmon blinis with delicate clouds of crème fraiche, and the option to order anything else we could possibly desire – including, but not limited to, barrels filled to the brim with the finest caviar.
We spoke with Chef Thomas of Blue by Eric Ripert fame, a decorated seafood restaurant at the Ritz-Carlton Grand Cayman, for some key insight into the opulent world of caviar production and consumption.
What is caviar and how is it made?
Chef Thomas explains, “Caviar refers to the eggs, or roe, harvested from sturgeon species. Each type of caviar is linked to a specific sturgeon species; for example, Osetra caviar comes from the Osetra Sturgeon (Acipenser gueldenstaedtii), while Baerii caviar is derived from the Baerii Sturgeon (Acipenser baerii).
“The process of making caviar involves harvesting the eggs once the sturgeon reaches maturity. This includes carefully removing the egg sac from the fish, eliminating impurities, and lightly salting the eggs according to the caviar expert’s precise recommendations.”
Why is caviar considered such a luxurious delicacy?
“Caviar’s reputation as a luxurious delicacy stems from its rich history and the intricate process required to produce it,” Chef Thomas reveals. “Historically, caviar was reserved for royalty, such as the Shah of Iran. In modern times, its exclusivity is tied to the lengthy time investment—many sturgeon species take 10 to 15 years to reach maturity.”
Chef Thomas also draws attention to the efforts made by the caviar industry to switch to more sustainable harvesting practices, “The overfishing of the Caspian Sea, a major hub of caviar production, led to the endangerment of several sturgeon species. Since the early 2000s, caviar production has shifted to sustainable farming, adhering to strict environmental guidelines across multiple countries.”
How is caviar graded?
“Caviar is graded by a Caviar Master, who evaluates it based on several key factors:
- Firmness: The eggs should be firm and intact, with no broken grains or overly soft texture.
- Flavour: While each type of caviar has its own distinct flavour, high-quality caviar should never have a fishy smell or taste. The flavour should be fresh and smooth on the palate.
- Grain Size: Larger grains are generally preferred as they provide a richer experience on the palate.
- Colour: The colour of caviar is a natural variation and cannot be controlled during farming. Lighter-coloured caviars are rarer and often more sought after.”
Is there such a thing as ethical caviar?
“Yes”, he says, “all caviar produced today comes from sustainably farm-raised sturgeon. These farms are rigorously regulated to ensure that the fish are raised in safe, comfortable environments that closely mimic their natural habitats, such as the waters of the Caspian Sea.”
How should caviar be eaten?
Though enjoyed in a variety of new and interesting ways, Chef Thomas suggests, “Caviar could be paired with delicate seafood dishes as well as light meat and vegetable dishes. Nowadays, since the caviar is less salted it can also be enjoyed just on its own with very little garnishes.”
“We here at Blue by Eric Ripert currently present Caviar on its own only with Creme Fraiche & Blinis, as well as on a barely cooked Salmon with a Horseradish Emulsion & Dorade-Wagyu Beef Roulade with Dashi Gelee and Kombu Creme Fraiche,” explains Chef Thomas, and our stomachs are rumbling just thinking about it.
What is the best caviar in the world and why?
“Caviar quality varies by species and personal preference, making “the best” caviar a subjective choice. Osetra offers a complex flavour profile, Baerii is known for its robustness, and the Kaluga Hybrid is praised for its creamy texture. Ultimately, the best caviar is the one that aligns with your taste and budget.”
With Chef Thomas’ astute and expert insight in mind, we’ve curated a selection of some of the best caviar available to buy in the UK.
Beluga 000 Caviar, 500g
Graded 000 to signify the highest quality, Fortnum’s esteemed Beluga caviar represents the pinnacle of the seafood delicacy available in the UK. The hand-selected eggs are graded by 0 for egg size, 0 for colour and 0 for flavour.
Aged for 12 years, Huso Huso sturgeon eggs are larger than most (3-3.5mm) and have a distinct, highly sought-after pearl grey/pale silver appearance.
Buy now £3500.00, F&M
Caviar Tasting Quartet, 120g
A brilliant option for those looking to explore the variety of flavours and textures of caviar on offer, Fortnum & Mason’s Caviar Quartet is a tasting delight. It includes a delicious selection of some of the finest caviars on offer: the Golden Oscietra, Oscietra, Platinum, and Beluga.
Buy now £495.00, F&M
Baerii caviar - Number 1
Bursting with fresh caviar from Italian shores, The Fish Society’s Baerii caviar is their most popular offering for a reason. The roe is produced from the finest Baerii (also known as Siberian) sturgeon on a family-run, highly respected Italian caviar farm which The Fish Society has been working closely with for nearly a decade.
Buy now £144.00, The Fish Society
Caviar Baeri by Kaviari Paris, 20g
A considerably more affordable Baerii caviar which doesn’t compromise on quality, Caviar Baeri by Kaviari Paris is described as “Sparsely iodized and moderately salty,” making it perfect for more refined, complex palates. It has a uniquely silky texture and smoked aftertaste.
Buy now £32.50, The Wright Brothers
Connoisseur Caviar Taster Set, 30g
This gloriously luxurious taster set from The Fine Food Specialist includes Beluga Caviar, Imperial Caviar, Royal Sevruga Caviar and a lovely three-inch Mother of Pearl caviar spoon. Choose from weights ranging from 30-250g for truly opulent feasting.
Buy now £258.95, Fine Food Specialist
Attlius Royal Siberian Caviar, 125g
Attlius’ Royal Siberian (baerii) caviar is considered ‘Malossol’ which means 'lightly salted. The salt content amounts to less than four per cent for a more refined flavour. Fine-grained with impressive length, the caviar ranges from grey/black in colour to black/brown.
Buy now £135.00, Amazon
Imperial Caviar Royal Beluga, 50g
Realised in a light to dark steel grey hue, this Royal Beluga caviar by Imperial Caviar derives from Huso Huso pure breed sturgeon, which is the largest member of the family and can weigh over one ton. Exceptionally lightly salted at 3.5 per cent, this Malossol Beluga Caviar has a roe size of between 3.2-3.3mm.
Buy now £145.00, Imperial Caviar
Ossetra Royal Caviar, 30g
With a medium-small egg size and semi-hard consistency, Petrossian’s Ossetra Royal Caviar is a delight for the senses. Petrossian’s delivery service is also second-to-none, featuring an unbroken cold chain thanks to an included ice block which keeps the full-bodied and robust caviar at 4 degrees Celsius.
Buy now £77.00, Petrossian
Azure Caviar Noble Reserve Caviar Almas, 30g
Otherwise referred to as albino sturgeon caviar, this iridescent white gold roe is highly sought after and priced accordingly. With intricate, tiny grains and a briny, slightly nutty aftertaste, Azure Caviar Noble Reserve Caviar Almas is an investment in gastronomical opulence.
Buy now £540.00, Azure Caviar
