Sturia Caviar
The caviar market in the UK is genuinely confusing for the buyer. A great deal of what's sold online is of Chinese origin, often without that being made clear, frequently bought through intermediaries who rebrand it under their own label. Chinese caviar isn't bad caviar — much of it is competent — but you are rarely buying what you think you are buying, and you have no way of tracing it back to the fish.
Sturia is the opposite proposition. A single producer, a single country of origin, full traceability from egg to tin. Breeders, producers, selectors and refiners — every Sturia sturgeon born, raised, harvested and processed in France, on their own farms in Aquitaine. No third-party caviar bought in. No outsourced production. Fish raised free from antibiotics, growth hormones and GMOs.
Sturia were among the first to farm sturgeon for caviar in 1986, producing their first tins in 1996. Today they raise three species — Acipenser baerii, Acipenser gueldenstaedtii, Huso huso — across their own hatchery and five aquafarms.
Caviar House
Founded in 1950 and one of the most respected names in the trade. Caviar House select, cure and tin caviar to a house standard — the bench against which much of the global market is measured. Where Sturia is single-origin and self-contained, Caviar House is curatorial: a master selector working with the finest available raw material and finishing it under their own roof.
Prunier produced the first French caviar in 1921 and remains the only house in the world to breed, farm, prepare and tin its own caviar end to end. The Manufacture sits at Montpon-Ménestérol on the banks of the River Isle near Bordeaux — the first dedicated sturgeon farm of its kind, established in 1990, and in 1994 the first producer to bring farmed caviar to market. Around 150,000 Acipenser baerii and Acipenser gueldenstaedtii are reared in a protected open-water ecosystem fed by the Isle.
Every tin 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 Smoked Salmon
Caviar House have supplied the world's most prestigious hotels and restaurants with smoked salmon for over half a century. The salmon is sourced from the cold, fast-running waters of the North Atlantic, cured and cold-smoked at the Caviar House facility using slow, traditional methods refined over decades.
Sliced Smoked Salmon — the benchmark sliced product. Hand-trimmed, hand-sliced, presented ready to serve. Firm, even slices with a deep, balanced smoke and a clean, slightly sweet finish. Brown bread with butter and lemon, scrambled eggs, blinis and crème fraîche.
Salmon Heart — the prime central section of the fillet, trimmed of bloodline and lateral fat. Marketed under various heritage labels over the years, but the cut is the same: 300g of the cleanest, most refined part of the smoked side. Slice to order at the table for the best texture and flavour. The serving piece for an occasion.
Yarra Valley Salmon Roe
Hand-harvested Atlantic salmon roe from Yarra Valley in Australia. Large, bright orange pearls with a clean pop and a fresh, briny sweetness. Outstanding on blinis, scrambled eggs, sushi, or as a finishing garnish for seafood dishes.
We carry both the natural first-harvest roe and a smoked version — triple-smoked with mountain ash for a deeper, more complex flavour. Most of the visual drama and textural pleasure of caviar at a fraction of the price.
Serving & Storage
Caviar should be served straight from the tin, set on crushed ice. Always with a mother-of-pearl, bone or horn spoon — metal reacts with the eggs. Store unopened tins in the coldest part of the fridge; rest the tin at room temperature for five minutes before opening to let the flavour open up. Once opened, eat within 2 to 3 days.
Smoked salmon is best served at cool room temperature — out of the fridge 15 to 20 minutes before serving. Refrigerate and consume within the date on the pack; once opened, use within 2 to 3 days. Salmon roe lives in the fridge and goes within 2 to 3 days of opening.
Delivery
Insulated packaging with ice packs. Next-working-day UK courier — or choose your preferred delivery date at checkout. Orders before 2pm dispatch same day. Free weekday delivery over £225.
