Caviar, Smoked Salmon & Preserved Seafood
Frequently asked questions
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.