The Process

Lab equipment

Malossol method

Malossol means 'little salt' or 'lightly salted' and refers to fresh caviar with a maximum of 3.8% salt.

Heavy Salted Caviar

Sometimes called 'semi-preserved' caviar, this variety contains up to 8% salt. The more salt, the longer the shelf life, but the taste is compromised. 

Pressed Caviar 

Made from too-soft, damaged, broken and overly ripe eggs. It is treated, highly salted, and pressed to a jam-like consistency. Once the only method available for preserving caviar, this is still eaten by many connoisseurs for its strong, concentrated flavour.

Pasteurized Caviar

Fresh caviar is heat-treated and vacuum packed in glass jars with Borax added for much longer preservation times. Both taste and texture may be affected- often salty to taste.


This is a man-made product which looks like caviar. Manufactured from a syrup exhibiting the same organoleptic properties of caviar which is then mixed with colouring and flouring agents with antioxidants, stabilising, crisping agents and salt and rolled into balls around 3mm.

Eco-friendly organic caviar

This caviar does not have any Borax or other preservatives added except for sea salt. Not kept in water which has had chemicals added to remove chlorine, accelerated hormonal controls or other non-natural environments. Downside the maturity time for the Sturgeon is between 12 and 25 years making this caviar expensive.

KC Caviar

KC Caviar LabelThe only true No kill & No cruelty, socially acceptable Caviar. The sturgeon is not harmed or killed in the harvesting of the caviar and is allowed to continue to enjoy a 5* existence producing caviar for many years before retirement.