Sturia Caviar d'Aquitaine IGP

Name: Sturia Caviar d'Aquitaine IGP | The Only IGP Caviar | FINE & WILD
Brand: CLASSIC FINE FOODS
SKU: STU158
Price: 80.0 GBP
Availability: InStock

£130.00

30g 50g 125g

Variant

First ever IGP Caviar d'Aquitaine Aquitaine, South France

Caviar d'Aquitaine IGP from Sturia — the only IGP-certified caviar in the world. Acipenser baerii sturgeon born, raised, harvested and refined entirely in Nouvelle-Aquitaine, France. Fine shiny grain with dark green highlights, delicately melting texture, butter and fresh cream on the palate with a soft hazelnut finish.

Sturia Caviar d'Aquitaine IGP

£130.00

Caviar d'Aquitaine IGP from Sturia — the only IGP-certified caviar in the world. Indication Géographique Protégée is the European protected geographic designation that guarantees the entire production chain is rooted in a single region; for caviar, Sturia is the sole holder. Every grain in this tin comes from Acipenser baerii sturgeon born, raised, harvested and refined entirely in Nouvelle-Aquitaine, the historic south-western French region whose rivers and fish farms have produced French caviar since the early twentieth century. Sturia control the supply chain end to end — egg to egg — and the IGP designation is the regulatory acknowledgement of that work.

The grain is fine and shiny with dark green highlights, with the delicately melting texture of a well-handled Baeri and a clean detachment from the spoon. The palate is balanced and refined: gentle salinity, butter and fresh cream on the mid-palate, a soft hazelnut note on the finish, and the iodine character that defines true caviar — present and clean, never overpowering. It is the caviar to reach for when the occasion calls for proper provenance and a finish that lifts rather than weighs down the plate.

This is a comparatively young product in the Sturia range — their latest creation — and reflects the house's commitment to French terroir at the highest level. Sturia themselves recommend it as an aperitif caviar, in finger food, in cooking, or simply by the spoon. The honest answer is that all four work; this is a genuinely versatile caviar with the technical refinement of a serious house behind every tin.

Producer: Sturia, Nouvelle-Aquitaine, France · IGP Caviar d'Aquitaine certified

Species: Acipenser baerii baerii — French Siberian sturgeon, French-farmed

Production: Born, raised, harvested and refined in Nouvelle-Aquitaine · Egg-to-egg single-region traceability

Ingredients: Sturgeon roe (Acipenser baerii), salt

Storage: Refrigerate at 0–4°C. Consume within 24 hours of opening.

Allergens: Fish

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

The classic accompaniments are restraint, not decoration: blinis or warm toast, a small dish of crème fraîche, and the right glass to hand. Lemon, chopped onion and chopped egg are traditional but mask the caviar — at this quality level, leave them off the table.

As an aperitif: Served from the tin on ice with mother-of-pearl spoons and a glass of cold mineral white wine or a Pinot Noir/Chardonnay blend Champagne. The clean iodine character of the IGP suits the apéritif setting particularly well.

In finger food: A spoonful on a blini with crème fraîche; on a quail egg on toast; on a slice of smoked salmon; on a Jersey Royal potato with sour cream and chive.

In cooking: A delicate spoon over soft-scrambled eggs, finished risotto, beurre blanc, or pan-seared scallops — added off the heat at the moment of serving, never cooked into a dish.

Simply by the spoon: A small mound on the back of the hand, eaten directly. The Russian tradition, and the cleanest expression of what you are paying for.

Tin sizes & service: Allow 10–20g per person as a tasting, 30g per person for a generous service, 50g+ per person if caviar is the centrepiece of the course.

Store unopened in the coldest part of the fridge at 0–4°C and consume by the date on the tin. Once opened, cover the surface with cling film pressed directly onto the eggs, re-seal, and consume within 24 hours.

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Description

Caviar d'Aquitaine IGP from Sturia — the only IGP-certified caviar in the world. Indication Géographique Protégée is the European protected geographic designation that guarantees the entire production chain is rooted in a single region; for caviar, Sturia is the sole holder. Every grain in this tin comes from Acipenser baerii sturgeon born, raised, harvested and refined entirely in Nouvelle-Aquitaine, the historic south-western French region whose rivers and fish farms have produced French caviar since the early twentieth century. Sturia control the supply chain end to end — egg to egg — and the IGP designation is the regulatory acknowledgement of that work.

The grain is fine and shiny with dark green highlights, with the delicately melting texture of a well-handled Baeri and a clean detachment from the spoon. The palate is balanced and refined: gentle salinity, butter and fresh cream on the mid-palate, a soft hazelnut note on the finish, and the iodine character that defines true caviar — present and clean, never overpowering. It is the caviar to reach for when the occasion calls for proper provenance and a finish that lifts rather than weighs down the plate.