Oyster &  Caviar

Wild Caviar 

Since 2011, there is no longer wild caviar as it has been banned in the World by CITES. 

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​Some species such as Huso huso have been overfished for their prized Beluga caviar and was to near extinction.  Fortunately these species of sturgeon is now farmed and we have been able to enjoy this exquisite caviar again.   

Farmed Caviar

Almost all caviar is farmed nowadays and the quality of farmed caviar is extremely high.  The first countries to farm caviar were Italy, France Iran and China. As reported by Bloomberg, the finest caviar no longer comes from Russian, but from China.

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Unlike many farms in Italy, France or require  which require man-made filtration systems and concrete tanks to raise sturgeon, China’s natural habitat makes it ideal to farm sturgeon. 

Sturgeons require extremely clean waters to live in and the natural lakes and climate of Qiandao lakes enable high quality caviar to be produced.  

Alain Ducasse, a Michelein starred chef with many restaurants around the world, uses caviar from Qiando lakes, China at his restaurants.  The caviar chosen is from the largest sturgeon farm in the world. 

One of the oldest delicacies of the world

Caviar is unfertilized roe

Caviar is harvested from sturgeon fish, which is a distant relative of the shark

Why is Caviar so expensive?

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1. Over farming in the 1990's.

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2. Only 5 of 27 sturgeon in the world can produce caviar.

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3. It takes at least 8-20 years for sturgeon to produce caviar

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4. Caviar harvesting is expensive and complicated

How to eat Caviar?

Fine caviar is best served with plain toast, bland crackers or served with blinis.  

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Common accompaniments include crème fraiche, lemon wedges, egg whites and egg yolks, minced onions with blinis.

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What to drink with Caviar ?

Classic pairing

1.  Champagne  - the bubbles and acidity of champagne allow it to cut through the silkiness and slight salty pop of caviar.  

2. Vodka--Served ice cold, vodka has a subtle flavor that permits the distinctive taste of caviar to prevail

How to buy caviar &
What you need to know 

1. Allow about 15-20 gm per person.

2. Store caviar at the coldest part of your fridge at -2C to 2C. 

3. You don't need a Mother of Pearl Spoon.  You can use a porcelain or wood spoon.

4. Eat the caviar however you like, but definitely try some by itself! 

How is Caviar Processed?

Other than the sturgeon type, caviar size, texture and colour, the processing method also determines the quality.  

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The best technique for caviar is malossol process. Malossol is a Russian word and actually means lightly salted. Fresh caviar (also the best) mainly comes with a three to five percent salt content. Malossol caviar is best in class caviar, which makes it more expensive.

Beluga Caviar

The king of caviar from the largest sturgeon known as Huso huso.  They can live up to 100 years and their caviar is one of the most sought for.

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Beluga caviar size is largest with minimum size of 3.2 mm

From $1028 

Tasting Notes

Creamy, buttery, with a subtle nutty and briny flavor.  Always smooth, mild, and delicious.

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Kaluga Caviar

This caviar comes from the Huso Dauricus sturgeon, which is from the same family as Huso Huso sturgeon or  Beluga caviar.  This sturgeon is native to the Amur River brodering Russia and  China.  It is as large as the Beluga Caviar Sturgeon. ​

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It can take up to 18 years for the sturgeon to mature and so the size of the caviar is large with a minumum  size of 3.2 mm 

From the largest caviar farm
in the world

From $798

Tasting Notes

Kaluga Caviar has earned a reputation for being exceedingly rare, pricey, and delicious.

Kaluga Caviar may even exceed the exquisite culinary experience of the Beluga Caviar.

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The caviar has a gorgeous nutty flavor, large pearls, firm and smooth texture, and a long finish.