How to choose caviar: A complete buyer's guide
What is caviar?
Caviar is the salt-cured roe (eggs) of sturgeon fish. True caviar comes exclusively from sturgeon species, with the most prized being Beluga, Ossetra, and Sevruga. Other fish roe, such as salmon or lumpfish, is sometimes marketed as caviar, but it is not considered true caviar by connoisseurs.
The main types of caviar
Beluga (Huso huso)
The rarest and most luxurious caviar, known for its large, delicate pearls and rich, buttery flavour.
Ossetra
Medium-sized pearls with a refined, nutty and complex taste. Highly regarded for its balance of elegance and depth.
Sevruga
Smaller pearls with a bold, briny flavour, often preferred by traditional caviar lovers.
Siberian sturgeon (Baerii)
A more accessible and sustainable option with a clean, delicate flavour — ideal for first-time caviar experiences.
Hybrid caviar
A modern innovation created by crossing different sturgeon species. Hybrid caviar is designed to balance flavour, texture, and sustainability, often combining the most desirable characteristics of its parent species to deliver consistency and refined taste.
What makes caviar rare and expensive?
What truly defines the value of caviar is time. Sturgeon can take 10 to 20 years or more to mature before producing roe, making caviar one of the most time-intensive luxury foods in the world.
The longer the maturation period, the more complex and refined the flavour becomes. Combined with limited supply and careful harvesting, this is what makes premium caviar so exclusive.
What to look for when buying caviar
Origin & sourcing
Historically, the Caspian Sea — including Baku — set the global standard for caviar. Today, exceptional quality also comes from Italy and China, where advanced aquaculture ensures both sustainability and consistency.
Grade
Caviar is graded based on pearl size, firmness, colour, and flavour. Higher grades feature more uniform, delicate, and refined pearls.
Colour
Ranges from pale gold to deep black. Lighter shades, particularly in Beluga, are often the rarest and most valuable.
Freshness
Always choose a trusted source. Fresh caviar should smell clean and oceanic — never overly fishy.
Packaging
Look for sealed, airtight tins. Once opened, caviar is best enjoyed within 2–3 days.
How much caviar do I need?
As a guide, allow 30g per person as an appetiser, or 50g if it’s the highlight of the meal. For gifting, 50g–125g tins make an elegant and generous choice.
How to serve caviar
Serve chilled over ice, using mother-of-pearl spoons to enjoy its pure, delicate flavour at its best.
Classic pairings include blinis and crème fraîche. Today, caviar is also enjoyed in more contemporary ways — served on warm potatoes, toasted brioche or sourdough, and increasingly featured in Asian-inspired dishes. It is also used as a finishing touch on pasta, adding a rich, elegant burst of flavour to simple dishes.
Where to buy caviar in Dubai
At Truffleman Dubai, we source premium caviar directly from leading producers in Baku, Italy, and China, ensuring exceptional quality, authenticity, and freshness delivered across Dubai and the UAE.