What’s all the Fuss about Caviar? 
(Black Gold: A Potted History)

Legend has it that the ancient Persians believed Caviar to have medicinal properties, and well they might. The food it is thought they called “Khay-Var”, or “cake of power” is full of superfood qualities.

Packed with minerals and nutrients , this food of Tzars and Kings has been lauded since the time of Aristotle in the 4th Century BC - in fact, here in the UK, any wild sturgeon found within the kingdom are the property of the monarch under a royal decree dating back to the 14th Century.

“Caviar, good Caviar, is like fireworks in the mouth. Little bubbles of salty sea-tasting amazingness exploding around the teeth, like champagne with texture. Each bite is a surprise."


Wild Caviar stocks are almost diminished and around 3 million farmed sturgeon are killed every year.

It is thought that the Russian sturgeon were saved from the fate suffered by their American and European cousins by the First and Second World Wars, with a third respite granted by Soviet Russia, who ran the Caviar business as a monopoly with strict controls on production, price and who they would sell to. When manmade river building and damming had a significant affect on breeding grounds, the state opened hatcheries to help restock the populations in the Caspian.

However, the dismantling of the Union brought poaching, smuggling, competition and corruption to this lucrative trade, and the hatcheries, no longer State funded, gravely faltered.

A quality product from sturgeon who have had a good quality of life until eventual retirement.

Since 1970, it is estimated that poaching has reduced the sturgeon population by 90%.

Through our unique patented production process our sturgeon live long 5* lives until we can hopefully release them into retirement.

We are genuinely humbled that we were chosen to help pioneer this prestigious and unique patented process devised by Prof. Dr Angela Koehler of the Alfred Wegener Institute for Polar and Marine Research.

Learn more about our process here.

“Sixteen variations of the fish, have reached critically low numbers. To give you some context, that’s a status shared with the likes of the south China tiger.”

Hugh Thomas, GreatBritishChefs.com

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Caviar is a luxury in life that should be properly savoured so, to make sure you get the perfect tasting experience, let’s talk about how to enjoy it at its absolute best.


Know Your Stuff - Caviar Types

There are several types, and several qualities, of Caviar available on the market today, the most famous (and usually the most expensive) being Beluga.



Despite a worldwide ban on wild caviar in 2006 following a crash in Sturgeon stocks, 85% of all sturgeon remain at risk of extinction, making them more critically endangered than any other group of species according to the IUCN.