What is the difference between Baerii, Oscietra, and Beluga caviar?

They come from three different sturgeon species, each producing caviar with distinct characteristics. Baerii (Siberian sturgeon) has the smallest grains, dark in colour, with a smooth, rounded flavour. Oscietra (Russian sturgeon) produces larger, lighter grains with a nutty, buttery character — widely considered the connoisseur's choice. Beluga (Huso Huso) has the largest grains of all, silver-grey, with the most delicate and refined flavour. Beluga sturgeon take fifteen to twenty years to mature, which is why it commands the highest price.

Where does your caviar come from?

Our caviar comes exclusively from European producers. Our flagship caviar brand, Sturia, is entirely French — every sturgeon is born, raised, harvested, and processed at their own facilities in Aquitaine. This full French origin and complete control over the production process sets Sturia apart from the majority of the caviar market. China now produces most of the world's caviar, and much of what's sold in the UK is of Chinese origin without this being made obvious. We've chosen to work with producers where we can trace every step.

What is the difference between Sturia and Dom Petroff caviar?

Sturia is our premium caviar — French-produced with full lifecycle control and extended maturation that develops complex flavour profiles. Dom Petroff, the sister company of Petrossian, offers well-produced caviar at a more accessible price point. Both are quality European products. Sturia is the choice for special occasions and caviar enthusiasts; Dom Petroff is ideal for larger servings, entertaining, or a first foray into caviar.

How should I serve caviar?

Simply. On a blini with a small amount of crème fraîche is the classic approach, but caviar also works on its own, on warm toast, with scrambled eggs, or on a neutral base like cold potato or crisps. Let the tin sit at room temperature for five minutes before opening. Always use a mother of pearl or bone spoon — metal reacts with caviar and alters the flavour. Take two spoonfuls: the first lets the palate adjust, the second is where you taste it properly.

How should I store caviar?

Keep unopened tins in the coldest part of the fridge — typically the bottom shelf. Once opened, consume within 2–3 days. Press a piece of cling film directly onto the surface of the caviar before closing the tin to limit air exposure. Caviar should not be frozen.

How much caviar do I need per person?

As a general guide, 10–15g per person is a light tasting portion, 25–30g is a generous serving, and 50g per person is a luxurious amount for a special occasion. A 30g tin works as a starter for two. For a dinner party of four to six, a 125g tin gives everyone a proper taste. If in doubt, err on the side of more rather than less — running out of caviar is worse than having extra.

What is salmon roe and how is it different from caviar?

Salmon roe consists of the eggs of salmon rather than sturgeon. The grains are much larger and bright orange, with a fresh, briny pop. Strictly speaking, only sturgeon roe can be called caviar. Salmon roe is excellent in its own right — visually striking and delicious on blinis, sushi, scrambled eggs, or as a garnish. Our Yarra Valley salmon roe comes in both a natural and a triple-smoked version. It offers much of the drama and pleasure of caviar at a fraction of the price.

What are Don Bocarte anchovies?

Hand-filleted Cantabrian anchovies from the Bay of Biscay — salted and matured for at least twelve months before being packed in olive oil. Don Bocarte are widely considered among the finest anchovies in the world. The fillets are plump, meaty, and deeply flavoured — nothing like the thin, aggressively salty anchovies in most supermarkets. Eat them on bread, in salads, or use them to add savoury depth to dressings and sauces.

What is bottarga and how do I use it?

Bottarga is cured and dried fish roe — pressed, salted, and aged into a firm block that can be grated or shaved. It has a concentrated, salty, umami-rich flavour. The classic use is grated finely over spaghetti with garlic, olive oil, and a squeeze of lemon. It also works shaved over salads, fried eggs, or vegetables. A little goes a long way — treat it like a seasoning rather than an ingredient. Store in the fridge and grate as needed.

How is caviar and preserved seafood delivered?

Caviar and perishable items are shipped in insulated packaging with ice packs via express courier service. Orders placed before 2pm are dispatched the same day — select your preferred delivery date at checkout. On arrival, transfer caviar to the fridge immediately. Ambient products like tinned anchovies, white tuna, and bottarga can be stored in a cool cupboard until opened. For orders over £225, weekday delivery is complimentary.

Sturia Baerii Caviar

From £72.00

Sturia Oscietra Caviar

From £72.00

Sturia Beluga Caviar

From £240.00

Sturia Oscietra Prestige Caviar

From £120.00

Sturia Caviar d'Aquitaine IGP

From £80.00

STURIA Mother of Pearl Caviar Spoon

£12.00

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 and sell it under their own label. Chinese caviar is not 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.

They are breeders, producers, selectors and refiners — controlling every stage of the process from their own fish farms in Aquitaine, France. Every Sturia sturgeon is born, raised, harvested and processed in France. No third-party caviar bought in and rebranded. No outsourced production. The fish are free from antibiotics, growth hormones and GMOs.

Sturia was one of the first companies in the world to farm sturgeon for caviar production, starting in 1986 with Siberian sturgeon. They produced their first caviar in 1996. Today they raise three species — Acipenser baerii (Siberian), Acipenser gueldenstaedtii (Oscietra) and Huso huso (Beluga) — across their own hatchery and five aquafarms.

This is the reason FINE & WILD's caviar range is exclusively Sturia. It is the most transparent caviar operation we work with, and the quality is fully in keeping with the price.

The Range

Sturia Baerii

Produced from Siberian sturgeon (Acipenser baerii), the most widely farmed caviar species. Dark brown grains of at least 2.5mm with a smooth, rounded flavour — notes of oyster, fresh grass and black olive develop through Sturia's extended maturation process.

An excellent all-round caviar: accessible enough for those new to caviar, with the depth and complexity to satisfy experienced palates. Available in a range of tin sizes.

Sturia Baeri IGP

The newest addition to the range and the first caviar in the world to carry IGP designation (Indication Géographique Protégée) — the same protected-origin status that governs Champagne, Comté and Lautrec garlic. The IGP guarantees that the caviar is produced entirely within the defined Aquitaine region under specified production standards, from fish raised in French freshwater to traditional malossol preparation.

A landmark in the caviar world: protected provenance applied to an ingredient where origin claims have historically been opaque.

Sturia Oscietra

From the larger Acipenser gueldenstaedtii sturgeon. Bigger grains — at least 2.7mm — with a lighter colour and a distinctly nutty, buttery character. Sturia's Oscietra carries notes of butter, nuts and avocado with a creamy finish. One of the most highly regarded caviar types worldwide and a favourite among chefs. The longer maturation of the Oscietra sturgeon — around nine years — contributes to the complexity.

Sturia Oscietra Prestige

The summit of Sturia's Oscietra range. Hand-selected from a small fraction of each harvest for the finest grains — the largest, most uniform, and palest in colour. The flavour follows the grade: more pronounced nuttiness, deeper butter and a longer finish than standard Oscietra, with the clean amber appearance that defines truly fine Oscietra caviar.

A connoisseur's tin. The grade chefs reach for when Oscietra is the centrepiece of a dish rather than a component of it.

Sturia Beluga Premier

The most prestigious caviar in the world. Beluga (Huso huso) produces the largest grains — 3 to 4mm — with a silver-grey colour and a delicate, buttery flavour with notes of almond and lime. Beluga sturgeon take fifteen to twenty years to reach maturity, which accounts for both the scarcity and the price.

Sturia produced their first 100% French Beluga in 2020, making them one of a very small number of producers offering Beluga of entirely French origin.

How To Serve Caviar

Caviar is best served simply. The traditional approach is a spoonful on a blini with a small amount of crème fraîche — but caviar also works beautifully on its own, on warm toast points, with scrambled eggs, or alongside cold potatoes and crisps as a neutral base. Pair with seafood that won't overpower it: scallops, smoked salmon or tuna tartare all work well.

When tasting caviar, the first spoonful allows the palate to adjust. The second is where you pick up the full aroma, flavour and texture. Take your time with it.

Always use a mother-of-pearl or bone spoon — metal reacts with caviar and alters the flavour. We carry mother-of-pearl caviar spoons in two sizes.

Storage

Store caviar tins in the coldest part of the fridge — typically the bottom shelf. Before serving, let the tin sit at room temperature for five minutes to allow the flavour to open up. Once opened, consume within 2 to 3 days.

Delivery

Caviar is shipped in insulated packaging with ice packs via express courier service. UK next-working-day delivery on orders placed before 2pm. Complimentary weekday delivery on orders over £225.