{"title":"Caviar House \u0026 Prunier","description":"\u003ch4 class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\" style=\"text-align: center;\"\u003e\u003cem\u003eProducing French caviar since 1921 · Caviar House since 1950\u003c\/em\u003e\u003c\/h4\u003e\n\u003ch3 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\" style=\"text-align: center;\"\u003eA House Built On Caviar\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\" style=\"text-align: center;\"\u003eCaviar 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.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\" style=\"text-align: center;\"\u003eFINE \u0026amp; 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.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003ch3 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\" style=\"text-align: center;\"\u003eThe Manufacture Prunier\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\" style=\"text-align: center;\"\u003ePrunier'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 \u003cem\u003eAcipenser baerii\u003c\/em\u003e and \u003cem\u003eAcipenser gueldenstaedtii\u003c\/em\u003e sturgeon are reared in a protected open-water ecosystem fed by the Isle, a tributary of the Dordogne.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\" style=\"text-align: center;\"\u003eEvery 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.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003ch3 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\" style=\"text-align: center;\"\u003eCaviar House — Since 1950\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\" style=\"text-align: center;\"\u003eCaviar 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.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003ch3 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\" style=\"text-align: center;\"\u003eThe Range\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\" style=\"text-align: center;\"\u003eSix tins. Two houses. Sized 30g, 50g, 125g and 250g.\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-sm font-bold\" style=\"text-align: center;\"\u003eBlack Tin · Prunier Tradition\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\" style=\"text-align: center;\"\u003eFrench Baeri. The benchmark. Walnut, almond, clean briny finish. From £75.\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-sm font-bold\" style=\"text-align: center;\"\u003eRed Tin · Prunier Saint-James\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\" style=\"text-align: center;\"\u003eFrench 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.\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-sm font-bold\" style=\"text-align: center;\"\u003eYellow Tin · Caviar House Finest Oscietra\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\" style=\"text-align: center;\"\u003eThe Caviar House entry to Oscietra. Larger amber grain, buttery palate, longer finish than Baeri. From £110.\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-sm font-bold\" style=\"text-align: center;\"\u003eGold Tin · Prunier Oscietra Supérieur\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\" style=\"text-align: center;\"\u003eFrench Oscietra at the top of the Manufacture's range. Around 1% of harvest qualifies. Complex, refined, the connoisseur's pick. From £120.\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-sm font-bold\" style=\"text-align: center;\"\u003eGreen Tin · Caviar House Finest Imperial\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\" style=\"text-align: center;\"\u003eLight Oscietra — the palest, most prized grain selection from the Oscietra harvest. Selected by hand. Soft, golden, distinctive. From £180.\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-sm font-bold\" style=\"text-align: center;\"\u003eBlue Tin · Caviar House Finest Beluga\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\" style=\"text-align: center;\"\u003e\u003cem\u003eHuso huso.\u003c\/em\u003e The largest grain of all caviars, pearl-grey, mild and creamy. The showpiece tin. From £220.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003ch3 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\" style=\"text-align: center;\"\u003eHow To Choose\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\" style=\"text-align: center;\"\u003eFor a first proper caviar, \u003cstrong\u003eTradition\u003c\/strong\u003e. It's the cleanest expression of what French Baeri is and the right starting vocabulary.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\" style=\"text-align: center;\"\u003eFor a salted, more savoury Baeri with serious depth, \u003cstrong\u003eSaint-James\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\" style=\"text-align: center;\"\u003eFor your first Oscietra, \u003cstrong\u003eCaviar House Finest Oscietra\u003c\/strong\u003e at the entry, or \u003cstrong\u003ePrunier Oscietra Supérieur\u003c\/strong\u003e if you want the French farm at its peak.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\" style=\"text-align: center;\"\u003eFor something rare, pale and visually striking, \u003cstrong\u003eImperial\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\" style=\"text-align: center;\"\u003eFor the showpiece — single-bowl, served alone, the centrepiece of an occasion — \u003cstrong\u003eBeluga\u003c\/strong\u003e.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003ch3 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\" style=\"text-align: center;\"\u003eTin Sizes\u003c\/h3\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-sm font-bold\" style=\"text-align: center;\"\u003e30g\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\" style=\"text-align: center;\"\u003eServes one to two. A dedicated tasting for two people, or a refined garnish across a small dinner.\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-sm font-bold\" style=\"text-align: center;\"\u003e50g\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\" style=\"text-align: center;\"\u003eServes two to four. The most ordered size for celebrations at home.\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-sm font-bold\" style=\"text-align: center;\"\u003e125g\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\" style=\"text-align: center;\"\u003eServes a small dinner of six to eight as a course.\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-sm font-bold\" style=\"text-align: center;\"\u003e250g\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\" style=\"text-align: center;\"\u003eFor events, hospitality and serious occasions.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\" style=\"text-align: center;\"\u003eOnce opened, all caviar should be consumed within 48 hours.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003ch3 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\" style=\"text-align: center;\"\u003eServing\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\" style=\"text-align: center;\"\u003eCaviar 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.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\" style=\"text-align: center;\"\u003eThe 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.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003ch3 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\" style=\"text-align: center;\"\u003eStorage\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\" style=\"text-align: center;\"\u003eStore 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.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003ch3 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\" style=\"text-align: center;\"\u003eDelivery\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\" style=\"text-align: center;\"\u003eAll 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.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\" style=\"text-align: center;\"\u003e \u003c\/p\u003e","products":[{"product_id":"creme-fraiche-blinis","title":"Crème Fraîche Mini Blinis","description":"\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSmall, soft, ready-made blinis from Caviar House — the traditional base for serving caviar, produced by the same Geneva-and-Paris-based house that has defined the caviar trade since 1950. These are crème fraîche blinis: richer and slightly more tender than a standard blini, with a gentle tang that complements rather than competes with whatever goes on top. Each pack contains 16 pieces, enough for a generous caviar service for two or a canapé spread for four.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eBlinis are the classic Russian accompaniment to caviar, and for good reason — they provide a soft, neutral platform that carries the roe without interfering with its flavour. A small dollop of crème fraîche on the blini, a spoonful of caviar on top, and you have the most traditional caviar serve there is. These Caviar House blinis are made to the same standard as the caviar they are designed to accompany — produced in France to a consistent recipe, ready to serve straight from the pack or after a brief warm in the oven.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eBeyond caviar, these blinis work well as a base for smoked salmon with crème fraîche and dill, taramasalata, salmon roe, or any canapé topping where you want something softer and more refined than toast or crackers.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Caviar House, France\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e wheat flour, crème fraîche, eggs, milk, yeast, salt\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate. Once opened, consume within 2–3 days. Check packaging for best-before date.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 16 pieces per pack\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Cereals containing gluten (wheat), milk, eggs\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"DOM PETROFF","offers":[{"title":"Default Title","offer_id":54401323663745,"sku":"NB19","price":7.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/Caviar_House_Prunier_Blini_FINE_WILD.jpg?v=1778147829"}],"url":"https:\/\/www.fineandwild.com\/collections\/caviar-house-prunier.oembed","provider":"FINE \u0026 WILD","version":"1.0","type":"link"}