Siberian Sturgeon Caviar 50g

Siberian sturgeon caviar is a silky, award-winning Malossol delicacy with delicate brininess, buttery depth and a clean, elegant, lingering finish.

What Is Siberian Sturgeon Caviar?

Our classic black caviar is produced from Siberian sturgeon (Acipenser baerii) and prepared in the traditional Malossol style. This means the roe is lightly salted to preserve its delicate structure while keeping its naturally refined flavour at the forefront.

The glossy, medium-sized grains measure approximately 2.8-3.0mm. They have a pleasingly firm surface that gently yields on the palate, releasing clean salinity, subtle nuttiness, and a buttery finish. An excellent introduction to fine sturgeon caviar: luxurious and memorable, yet wonderfully versatile at the table.

Made with just Siberian sturgeon roe and salt, it contains no artificial additives or preservatives. This is proper caviar, not dyed or heavily processed fish roe, made to be served simply and savoured slowly.

How to Serve Siberian Caviar

Keep caviar properly chilled until the last moment, then serve small portions without overloading the plate. Its subtle flavour shines best with simple accompaniments that give each glossy pearl room to shine.

• Serve traditionally on warm blinis with a small spoonful of crème fraîche and finely chopped chives.
• Make elegant canapés with lightly buttered brioche, crisp potato rösti or toasted sourdough, finished with a modest spoonful of caviar.
• Top smoked salmon, soft scrambled egg, scallops or a carefully made sushi platter for an effortless special-occasion starter.
• Enjoy with an ice-cold vodka, or pair with a dry traditional-method bottle from our Hungarian sparkling wine collection.
• Serve a tin on crushed ice at the centre of a dinner-party spread, with blinis and crème fraîche, so guests can assemble their own bites.

Serving Tip

Use a mother-of-pearl caviar spoon rather than ordinary metal cutlery, especially silver. Mother-of-pearl is flavour-neutral, helping preserve the roe's delicate, buttery, lightly saline character without the metallic note metal cutlery can introduce. Bone and horn are also traditional non-metal alternatives.

Use our caviar tin opening key to gently break the vacuum seal and lift the lid without damaging the tin.

Great Taste Award Winner

This Siberian sturgeon caviar was awarded 1 Star at the 2025 Great Taste Awards by the Guild of Fine Food. View the official Great Taste Awards listing.

Danubius Caviar by Bajcshal

Our caviar is produced in Hungary by Danubius Caviar, part of Bajcshal, a specialist freshwater-fish producer with roots dating back to 1954. The producer has grown from traditional fish farming into one of Hungary's leading caviar makers, with its roe used by restaurants and discerning food lovers in Hungary and beyond.

The Siberian sturgeon are farmed in large outdoor pools supplied with fresh spring water. Bajcshal combines this long-established aquaculture experience with modern water-conservation, waste-minimisation and green-energy systems, while its wider work has included restocking the Danube with native sturgeon and sterlet species.

Monika selected this caviar for its clear provenance, clean flavour and excellent texture. Discover it alongside truffle, foie gras and other special-occasion ingredients in our gourmet food collection.

Delivery & Storage

Caviar is a delicate chilled product, so we take particular care with every order. Once you place your order, we will contact you to agree on a suitable delivery date. We hand-pack your tin between specialist ice packs and place it in a temperature-protective pouch within insulated chilled packaging.

This system maintains a protected 0°C to 4°C temperature window for up to 72 hours, giving the caviar the chilled conditions it needs during transit, including unexpected delivery delays.

Storage: Keep refrigerated in the coldest part of the fridge, ideally just above 0°C and never frozen. Unopened, it keeps for up to 3 weeks when refrigerated. Once opened, replace the lid between servings and enjoy within 48 hours for the best texture and flavour.

Ingredients

Ingredients: Siberian sturgeon roe, salt.

Country of Origin: Hungary.

Frequently Asked Questions

What does Siberian sturgeon caviar taste like?

It has a clean, delicately briny flavour with buttery, gently nutty depth and a lingering finish. The pearls are medium-sized and pleasantly firm, giving a satisfying pop without feeling tough.

What does Malossol mean?

Malossol means "little salt". It describes the traditional light-salting method used for premium caviar, which helps preserve the roe while keeping its natural flavour and texture clear.

How does Siberian sturgeon caviar compare with Beluga?

Beluga caviar is known for its especially large, soft pearls and exceptionally delicate texture. Siberian sturgeon caviar has a smaller, firmer grain and a livelier pop, with a more concentrated clean-briny character that holds up beautifully with crème fraîche, egg, blinis and other rich accompaniments. It is a superb fine-caviar choice without Beluga's much higher price point.

Is Siberian sturgeon caviar the same as salmon roe?

No. Salmon roe is usually larger, brighter in colour and more assertively flavoured. Siberian sturgeon caviar has smaller dark pearls, a more refined texture and a subtler, more complex savoury flavour.

How much caviar should I serve per person?

For a tasting or canapé course, allow around 10-15g per person. A 50g tin makes a generous shared starter for two to four people, depending on how you choose to serve it.

Can I serve caviar with Champagne or sparkling wine?

Yes. The freshness and fine bubbles of a dry traditional-method sparkling wine are a classic match for caviar, cleansing the palate between bites while complementing its saline, buttery character.

Can I freeze caviar?

No. Freezing damages the delicate eggs and changes their texture. Keep the unopened tin chilled in the coldest part of the fridge instead, then enjoy within 48 hours of opening.