Caviar House & Prunier

Producing French caviar since 1921 · Caviar House since 1950

A House Built On Caviar

Caviar House has been a defining name in the world of caviar since 1950. Together with Prunier — the house that produced the first French caviar in 1921 — they form one of the most significant producers in the trade today, and the only caviar house in the world that breeds, farms, prepares and tins its own caviar end to end.

FINE & WILD is proud to be one of the few UK retailers carrying the full retail range. Six tins, two houses, every grade of caviar from a refined French Baeri to true wild-origin Beluga.

The Manufacture Prunier

Prunier's Manufacture sits in Montpon-Ménestérol, on the banks of the River Isle near Bordeaux. It was the first dedicated sturgeon farm of its kind in the world, established in 1990 — and in 1994 became the first producer to bring farmed caviar to market. Around 150,000 Acipenser baerii and Acipenser gueldenstaedtii sturgeon are reared in a protected open-water ecosystem fed by the Isle, a tributary of the Dordogne.

Every tin of Prunier caviar is produced on site, prepared by hand, using methods refined over a century and originally inspired by Russian and Iranian savoir-faire. Fish are reared for a minimum of seven years before harvest. Females are not harvested until their second or third maturation cycle. There is no shortcut to caviar at this level.

Caviar House — Since 1950

Caviar House was founded in 1950 and built into the world's largest importer of Caspian caviar. The brand became synonymous with private clients across Europe, with airport flagship boutiques, and with proprietary grade selections — Imperial chief among them — that other houses now imitate but cannot replicate. Caviar House's role today is curatorial: sourcing, classifying and tinning caviars to a standard the rest of the trade still measures itself against.

The Range

Six tins. Two houses. Sized 30g, 50g, 125g and 250g.

Black Tin · Prunier Tradition

French Baeri. The benchmark. Walnut, almond, clean briny finish. From £75.

Red Tin · Prunier Saint-James

French Baeri, salted with Iranian salt and matured around two months. Created in 1932 for the opening of Prunier's London restaurant on St James Street. Intense, long, savoury. From £110.

Yellow Tin · Caviar House Finest Oscietra

The Caviar House entry to Oscietra. Larger amber grain, buttery palate, longer finish than Baeri. From £110.

Gold Tin · Prunier Oscietra Supérieur

French Oscietra at the top of the Manufacture's range. Around 1% of harvest qualifies. Complex, refined, the connoisseur's pick. From £120.

Green Tin · Caviar House Finest Imperial

Light Oscietra — the palest, most prized grain selection from the Oscietra harvest. Selected by hand. Soft, golden, distinctive. From £180.

Blue Tin · Caviar House Finest Beluga

Huso huso. The largest grain of all caviars, pearl-grey, mild and creamy. The showpiece tin. From £220.

How To Choose

For a first proper caviar, Tradition. It's the cleanest expression of what French Baeri is and the right starting vocabulary.

For a salted, more savoury Baeri with serious depth, Saint-James.

For your first Oscietra, Caviar House Finest Oscietra at the entry, or Prunier Oscietra Supérieur if you want the French farm at its peak.

For something rare, pale and visually striking, Imperial.

For the showpiece — single-bowl, served alone, the centrepiece of an occasion — Beluga.

Tin Sizes

30g

Serves one to two. A dedicated tasting for two people, or a refined garnish across a small dinner.

50g

Serves two to four. The most ordered size for celebrations at home.

125g

Serves a small dinner of six to eight as a course.

250g

For events, hospitality and serious occasions.

Once opened, all caviar should be consumed within 48 hours.

Serving

Caviar should be served cold, never frozen. Bring the unopened tin to 4°C in the fridge before opening. Use a mother-of-pearl, bone or horn spoon — never silver or stainless steel, which react with the eggs and shift the flavour. Serve directly from the tin, set on crushed ice.

The classic accompaniments are restraint, not decoration: blinis or warm toast, a small dish of crème fraîche, and ice-cold premium vodka or vintage Champagne. Lemon, chopped onion and chopped egg are traditional but mask the caviar — at this quality level, leave them off the table.

Storage

Store unopened tins in the coldest part of the fridge at 0–4°C. Prunier tins carry a 90-day shelf life from production; Caviar House Imperial carries 60 days. Each tin is dated. Once opened, cover the surface with cling film pressed directly onto the eggs, re-seal, and consume within 48 hours.

Delivery

All caviar is dispatched chilled, packed with insulation and gel ice to maintain the cold chain. Next-working-day delivery across mainland UK on orders placed before our daily cut-off. Saturday delivery available. We do not dispatch caviar for Monday delivery to avoid weekend transit. Each tin carries its production batch and best-before date — please refrigerate immediately on arrival.